Another recipe from our friends at The Daring Gourmet, I think this is one of the best food blogs out there. The recipes are different and challenge one to step out of their comfort zone. I had never thought I would be eating Gambian food let alone trying to make a Gambian dish at home. But, here we are, not only did I make this dish but I cooked it in the slow cooker. The here is the recipe for Domoda, Gambian Peanut and Chicken Stew.

Recipe for Domoda (Gambian Peanut and Chicken Stew): Slow Cooker (Crock-Pot)

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: Serves 4

Recipe for Domoda (Gambian Peanut and Chicken Stew): Slow Cooker (Crock-Pot)


  • 1 lb chicken boneless skinless chicken thighs, cut into 1 inch chunks
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • ½ can (3 oz) tomato paste
  • 2 tbsp natural, unsweetened peanut butter
  • 1 cube vegetable bullion
  • 3 cups water
  • Scotch bonnet chilies, diced, according to heat preference (I used serrano peppers)
  • 4 cups pumpkin or sweet potato, diced (I used butternut squash)
  • Salt and pepper to taste


  1. Add the onion, garlic and diced tomatoes to the crockpot
  2. Then add the peanut butter, tomato paste, water, and the vegetable bullion, the butternut squash and mix
  3. Now add the serrano peppers and salt
  4. In the end add the chicken and mix well
  5. Cook on low for 5-7 hours

And the Verdict is:

This recipe was a mixed bag. It reminded me of a Hyderabadi favorite Mirchi ka Salan, with the taste of peanuts being so prominent. Whereas, C thought it was more like some of the Thai dishes which use peanut as a base. We had our friends over for dinner and they seemed to like the dish. We had a potpourri of dishes. We had the Gambian Domoda, with Lithuanian Laffa Bread and Jasmine rice :) Overall it was a dinner based on finding harmony in chaos!