Domoda (Gambian Peanut Stew)

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Начин на приготвяне

Стъпка по стъпка

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   Около 2 мин

2. 2

   Season the beef stew meat with salt and black pepper, then brown it in the hot oil on all sides. Work in batches if necessary to avoid overcrowding the pot.

   Около 10 мин

   Бележка на готвача: Browning the meat adds depth of flavor to the stew.

3. 3

   Remove the browned meat from the pot and set aside.

4. 4

   Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.

   Около 7 мин

   Бележка на готвача: Scrape up any browned bits from the bottom of the pot as the onion cooks.

5. 5

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

   Около 1 мин

   Бележка на готвача: Be careful not to burn the garlic.

6. 6

   Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.

   Около 3 мин

7. 7

   In a separate bowl, whisk together the peanut butter with enough warm beef broth to create a smooth, pourable paste.

   Около 3 мин

   Бележка на готвача: This prevents the peanut butter from clumping in the stew.

8. 8

   Return the beef to the pot, then pour in the remaining beef broth and the peanut butter mixture.

   Около 1 мин

9. 9

   Add the chopped bell pepper, sliced carrots, cubed potatoes, and the whole hot pepper (if using) to the pot.

   Около 1 мин

10. 10

    Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, or until the beef is very tender.

    Около 45 мин

    Бележка на готвача: Stir occasionally to prevent sticking and ensure even cooking.

11. 11

    Taste and adjust seasoning with additional salt and pepper if needed.

    Около 1 мин

12. 12

    Remove the whole hot pepper before serving, if you used one.

    Бележка на готвача: If you want more heat, you can carefully break it open slightly before removing.

13. 13

    Serve the domoda hot, traditionally over cooked white rice.