Burlesque Womens Institute

Mia Starlet · Joined: 20 Jan 2008 Posts: 48 Location: Bristol

Nowt vintage about this request, but just on the off chance-wondered if anyone had a good recipe for the Gambia dish Domoda (peanut sauce thing). Just got back from holiday there with a slight addiction to the dish and need to remake it!

ladytwiglet · Joined: 10 Feb 2008 Posts: 112 Location: North West England

in situations like this, google is your friend Very Happy

Mia Starlet · Joined: 20 Jan 2008 Posts: 48 Location: Bristol

Google-what would I do without it! Found the receipe-yey! Heres how to do it if anyone fancies giving it ago-is gorgeous!

Ingredients
16 oz jar unsweetened peanut butter
15 oz can tomato sauce
6 oz can tomato paste*
1 to 3 large onions, chopped*
1 to 3 cloves garlic, pressed or minced*
1 to 3 cubes bouillon
1 tsp. black pepper
110 degree Farenheit red pepper (if you like it hot)
2 Tbls oil
* add to taste
Directions

Mix the peanut butter in a bowl of 3 cups hot tap water. Stir until the peanut butter is well mixed, then set aside. In another bowl, mix onions, garlic, and pepper with the tomato paste. Heat the oil strongly in a large sauce pan (small bits of onions should sizzle immediately when thrown in the oil) and add the tomato paste mixture, stirring the mess rapidly. Sauté for a minute or two before adding the adding the tomato sauce and watered down peanut butter to the sauce pan. Add the bouillon and hot red pepper as you bring the sauce to a boil (water may need to be added if the sauce starts out too thick). Reduce heat and cover so sauce can simmer. Cook for about 30 minutes. You will know the sauce is ready when oil separates out and float on top of the mixture in pools (sauce will end up very thick). When finished, cool the sauce, spoon of excess oil if desired and put it in the fridge until the following day! The flavor is much nicer after allowing it to sit overnight. Serve on the rice, potatoes, cous, etc. Any type of shredded meat can be added to this sauce at the beginning of the simmering state. Chicken domoda is especially good!
http://www.africanculture.dk/gambia/domada.htm