Gambian Stew (Domoda) With Easy Peanut Hummus

Stew

1. In a large non-stick pan or wok, fry the onion soft and golden.
2. Stir through the garlic, fresh chilli and cumin seeds (if using) and fry for a further 2 minutes.
3. If using ground cumin add here along with the chilli powder. Heat for a further minute.
4. Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.
5. Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft. Stir occasionally to make sure it doesn’t stick to the pan.
6. Stir through the lemon juice and cannellini beans/butter beans/chickpeas (if using) 5 minutes before the end of cooking time.
7. Taste the stew and add salt and pepper if necessary.

Easy peanut hummus 

1. Using a high-speed blender or food processor, blend all of the ingredients until smooth.
2. Serve on the side of the stew with any of the optional serving suggestions below.

Serving suggestions: brown rice, chapatis, crushed peanuts, crusty bread, fresh chilli peppers (remove the seeds for less heat or fry first), fried kale, garlic bread, hummus, leafy green salad, mixed seeds, quinoa, roasted or steamed vegetables, vegan plain yoghurt