Chicken Domoda (Peanut Stew)
Rich, cozy, and full of flavour, with a citrusy lime finish.
Ingredients:
• 1.5–2 lbs chicken thighs
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 fresh tomatoes, chopped
• ¾ cup peanut butter (unsweetened)
• 1–2 Scotch bonnet peppers
• 2–3 carrots, sliced
• 1–2 potatoes, cubed
• 1 sweet potato, cubed
• 2–3 cups cabbage, thick wedges
• 1 cup pumpkin, cubed
• 1 cup okra, sliced
• 1 Maggi cube
• Salt & pepper to taste
• 2–3 cups water or stock
• 2 tbsp vegetable oil
• Juice of 1 lime (freshly squeezed)
How to Make It:
1. Brown the chicken in oil until golden. Set aside.
2. Sauté onion until soft, then add garlic, 2 tbsp tomato paste, and chopped tomatoes. Cook until thick and rich.
3. Mix ¾ cup peanut butter with 1 cup warm water and stir into the pot to make a smooth, flavorful sauce.
4. Return chicken to the pot. Add carrots, potatoes, sweet potato, pumpkin, and just enough stock or water to cover everything.
5. Season with Maggi cube, salt, pepper, and add whole Scotch bonnet for depth (leave whole for milder heat).
6. Simmer uncovered for 15 minutes.
7. Add cabbage wedges, simmer another 15 minutes.
8. Add sliced okra in the last 10–15 minutes.
9. When everything is tender and the sauce is rich, squeeze in fresh lime juice to brighten it all up.
10. Serve with rice and enjoy the cozy, bold flavors of West African domoda.
