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Fish domoda with rice

Fish domoda is a Gambian stew made with peanut sauce and tomato, simmered with sweet potato and served over rice. This recipe serves 4, takes 50 minutes, stays easy to make, and costs €3.30 per person. The key is whisking the peanut butter into warm broth before adding it, so the sauce turns out smooth with no lumps.

Tonight Gambia is cooking for you with a domoda, a fish stew in peanut sauce, rich and cozy like a big hug.

Fish domoda with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Domoda always surprises people the first time, with its thick sauce that's both tomatoey and creamy from peanuts, wrapping around tender flaky fish and sweet potato cooked almost to melting. The whole chili perfumes the dish without making it too spicy, and the white rice soaks up all that generous sauce, somewhat like a curry that took a different path.

This is a great weeknight dish when you want to break out of your usual rotation without spending hours in the kitchen, and kids tend to enjoy it if you pull the chili out before serving. It also works well for a dinner with curious friends who'll appreciate something different from the usual, especially during the cooler fall and winter months.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Pantry

  • Peanut butteroften in the pantry 4 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 2 tbsp
  • Vegetable stock (cube)often in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Sweet potato 1
  • Fresh chili pepper 1

Allergens Fish, Peanuts

The step by step recipe

  1. Slice the onions and garlic, peel the sweet potato and cut it into cubes, cut the fish into large chunks.

    Pick a firm fish, cod or pollock hold up well in a simmering sauce.

  2. Brown the onions in the oil, add the garlic, crushed tomatoes and whole chili, and let it cook. 10 min

    Let the tomato lose its sharpness by reducing it until it thickens.

  3. Whisk the peanut butter into a large glass of warm broth, pour it into the pot with the sweet potato, and let it simmer. 15 min

    The sweet potato partly breaks down and thickens the sauce, that's exactly what you want.

  4. Add the fish chunks, season with salt and pepper, and let it cook gently with the lid on. 8 min

    Stir only once, with a spoon, so the fish stays in chunks.

  5. Cook the rice in salted water, drain it, and serve the domoda on top. 12 min

    Skim the oil that rises to the surface of the sauce, it's flavorful, and drizzle it over the rice.

Our tips to get it right

  • Use good quality crushed tomatoes, they give the tangy base that balances out the peanut butter.
  • Cut the sweet potato into even cubes about an inch across, so it cooks through at the same pace without falling apart completely.
  • If your sauce looks too thick by the end of cooking, thin it with a little hot water rather than milk, to keep the authentic flavor.

The variations

  • Swap the cod for chicken pieces for a more classic domoda, adjusting the cooking time for the meat.
  • For a vegetarian version, replace the fish with chickpeas or firm tofu, added at the same time as the sweet potato.
  • For kids, remove the whole chili before serving and cut the peanut butter down to 3 tablespoons for a milder sauce.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Mint tea

Storage

Fish domoda keeps for 2 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the rice, up to 2 months. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you use peanut paste instead of peanut butter?

Yes, pure peanut paste works great and is actually closer to the traditional recipe. Skip sweetened versions, since they'd throw off the balance of the sauce.

Can you make fish domoda ahead of time?

Yes, make the sauce with the sweet potato the day before, then add the fish when you reheat it. The flavor actually deepens after resting overnight.

What fish can you use instead of cod or pollock?

Pick a firm white fish like hake or monkfish, which hold up well during cooking. Avoid delicate fish that would fall apart in the sauce.

Is fish domoda very spicy?

The whole chili flavors the sauce without making it too hot, especially if you leave it unpierced. For more kick, slice the chili in half before adding it.

How long does it take to make a fish domoda with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish domoda with rice?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish domoda with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, peanuts. Always check the labels of the products you buy.

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