Damoda (Groundnut Stew)
Damoda is a Senegalese and Gambian groundnut stew built on peanut butter, tomato paste and a pounded base of onion, garlic and chile. The chicken is browned first and returned to the pot, so the sauce picks up the fond left in the pan. You know it is ready when the stew thickens and oil pools on top. It adapts easily to whatever vegetables or meat you have.
Instructions
Pound the onion, spring onions, garlic, chiles, bouillon cubes and salt together into a rough paste. Cut any vegetables you are using into small pieces, or pound them too if you prefer.
Stir the peanut butter with enough water to make a smooth, pourable liquid. If you see any grit or debris, pass it through a strainer.
Season the chicken with vinegar and mustard powder, if using. Heat vegetable oil in a pan and fry the chicken until browned on both sides, watching that it does not burn. Lift it out and set it aside.
Put the pounded mixture and the vegetables into the same pan and fry them in the remaining oil.
Add the thinned peanut butter, the tomato paste, the chicken and the rest of the water. Simmer until the sauce is thick and oil rises to the surface, which tells you it is done.
Serve hot with white rice or another side of your choice.
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