🏠 Home > 🗺️ Recipes > 🍝 Main Dishes > 🇬🇲 Gambia Main Dishes > 🍝 Domoda (Gambian Peanut Stew) , Benachin (Gambian Jollof Rice) , Yassa Chicken (Tangy Onion Stew)
🍝 Quick & Easy Gambia Main Dishes in 30 Minutes
Introduction
If you’ve ever wandered through a Gambian kitchen or food stall, you’ll notice something magical — the aroma. Whether it’s the nutty scent of Domoda, the spiced rice of Benachin, or the tangy onions of Yassa Chicken, Gambian food is all about big flavors and comforting warmth.
But here’s the thing — you don’t need to spend hours over the stove to capture that same feeling. In this guide, we’re cooking three classic Gambian main dishes, simplified for your busy day. Each one takes about 30 minutes but still carries the authentic essence of West African home cooking.
We’ll be exploring:
1.Domoda – Creamy peanut stew bursting with flavor.
2.Benachin – Gambia’s beloved one-pot rice dish.
3.Yassa Chicken – Tangy, caramelized onions and juicy grilled chicken.
So grab your pan, and let’s bring the heart of Gambia to your table — fast, flavorful, and full of soul.
🔹 Recipe 1: Domoda (Gambian Peanut Stew)
About this Recipe
Domoda is Gambia’s national treasure. It’s a silky peanut stew with tomato, spices, and tender meat. Traditionally slow-cooked for hours, but in this version, we’ll make it weeknight-friendly without losing its authentic flavor.
The base is simple — peanut butter, tomato, and broth — but the result is deep, nutty, and absolutely comforting.
Ingredients & Measurements
- 2 tbsp vegetable oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 250 g chicken or beef (sliced thin)
- 3 tbsp tomato paste
- 1 cup natural peanut butter
- 2 cups broth (chicken or vegetable)
- 1 carrot (sliced)
- 1 small potato (diced)
- Salt and black pepper to taste
- ½ tsp chili flakes (optional)
- Cooked rice (for serving)
Step-by-Step Instructions
1.Sauté onion + garlic in oil until soft.
2.Add the meat and brown lightly.
3.Stir in tomato paste and cook 2 minutes.
4.Mix in peanut butter until smooth.
5.Gradually add broth while stirring to form a creamy sauce.
6.Add carrots + potatoes, simmer 15–20 minutes.
7.Season, serve over rice.
Tips & Mistakes to Avoid
- Use unsweetened peanut butter only.
- Don’t boil too hard; it’ll separate.
- Add leafy greens like spinach for variety.
FAQ
Q1: Can I use chunky peanut butter?
– Yes! It adds texture.
Q2: How to make it vegan?
– Skip meat, use veggie broth.
Q3: Best side?
– Steamed rice or flatbread.
Summary
Creamy, cozy, and rich — Domoda is the taste of Gambian comfort food made easy.
🔹 Recipe 2: Benachin (Gambian Jollof Rice)
About this Recipe
Benachin means “one pot” in Wolof — and that’s exactly what it is. This dish is The Gambia’s signature rice meal, similar to Jollof Rice but with its own twist.
The best part? You toss everything — rice, vegetables, protein, and spices — into a single pot and let it work its magic.
Ingredients & Measurements
- 2 tbsp vegetable oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 cup long-grain rice (washed)
- 2 tbsp tomato paste
- 1 cup diced tomatoes
- 1 bell pepper (diced)
- 1 carrot (diced)
- 250 g fish fillet or chicken
- 2 cups broth or water
- 1 tsp thyme
- 1 tsp paprika
- Salt + pepper to taste
Step-by-Step Instructions
1.Heat oil, sauté onion + garlic until golden.
2.Add tomato paste, tomatoes, and spices; cook 3–4 minutes.
3.Add fish or chicken + vegetables.
4.Stir in rice until coated with sauce.
5.Add broth, cover, and simmer 20 minutes on low.
6.Fluff and serve.
Tips & Mistakes to Avoid
- Use parboiled rice for best texture.
- Avoid stirring too often (keeps rice fluffy).
- Adjust heat to taste.
FAQ
Q1: Can I use shrimp?
– Definitely, they cook fast.
Q2: Why is my rice sticky?
– Too much water or stirring.
Q3: Make ahead?
– Yes, it reheats beautifully.
Summary
Benachin is the soul of Gambia in a pot — colorful, fragrant, and unbelievably satisfying.
🔹 Recipe 3: Yassa Chicken (Tangy Onion Stew)
About this Recipe
Yassa Chicken is one of The Gambia’s and Senegal’s most beloved dishes — tangy, smoky, and slightly sweet. It’s made with marinated chicken, caramelized onions, and a bright lemon-mustard sauce that wakes up your taste buds.
The slow version is often grilled first, but we’ll create a 30-minute version that delivers all the flavor in less time.
Ingredients & Measurements
- 2 tbsp vegetable oil
- 2 medium onions (thinly sliced)
- 2 garlic cloves (minced)
- 250 g chicken thighs or breast (sliced)
- 2 tbsp lemon juice
- 1 tbsp mustard (Dijon or yellow)
- ½ tsp chili flakes (optional)
- 1 tsp black pepper
- ½ tsp salt
- ½ cup chicken broth
- 1 tsp sugar (to balance acidity)
Step-by-Step Instructions
1.Marinate: Combine chicken with lemon juice, mustard, pepper, and salt; rest 10 minutes.
2.Caramelize onions: Heat oil, cook onions slowly until golden and soft.
3.Add garlic and chicken: Stir-fry until chicken is lightly browned.
4.Deglaze: Add broth and sugar, scraping up flavor bits.
5.Simmer: Reduce for 10 minutes until sauce is thick and shiny.
6.Serve: Pair with rice or couscous.
Tips & Mistakes to Avoid
- Slice onions evenly so they caramelize properly.
- Balance lemon and sugar to avoid too-sour flavor.
- Don’t overcook the chicken — keep it juicy.
FAQ
Q1: Can I use fish instead?
– Yes! Yassa Fish is a popular variation.
Q2: Is it spicy?
– Not necessarily, but you can add chilies.
Q3: How long to marinate?
– Even 10 minutes works, but 30 is better.
Summary
Yassa Chicken is tangy, aromatic, and quick — proof that Gambian cuisine can be both vibrant and weeknight-friendly.
Final Thoughts
And there you have it — three iconic Gambian dishes made simple and fast.
Each one brings something unique:
Domoda – creamy and comforting.
Benachin – vibrant and hearty.
Yassa Chicken – zesty and deeply flavorful.
You don’t need fancy tools or hours of prep to experience West African warmth — just simple ingredients, one pot, and a bit of curiosity.
Try them all, one at a time. Feel the textures, taste the layers of spice, and share your plate with family or friends — because that’s what Gambian food is really about: community, flavor, and love.
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