Groundnuts are one of the most important crops in Gambia and have been grown in the country for hundreds of years. The plants are remarkable — they flower above ground but the seed pods (the actual groundnuts) grow underground, pushing down into the soil after flowering. Harvesting them is a big community event, with families working together in the fields.
To make domoda, groundnuts are first ground or blended into a thick paste — smooth or slightly chunky depending on the cook. This paste is then added to a tomato-based sauce along with onion, chilli, sweet potato and whatever meat or fish is available. The whole pot simmers together for a long time, which gives domoda its deep, satisfying flavour.
Domoda is typically served at lunchtime, which is the main meal of the day in Gambia. It is eaten from a large communal bowl with rice — the family or group sits together and scoops from the same dish, which is considered warm and welcoming. Sharing a meal from one bowl is a way of saying 'we belong together'.
Groundnuts are also eaten roasted as a snack, pressed into oil for cooking, and mixed into porridge. They are a hugely important source of protein and healthy fats across West Africa. If you have ever eaten peanut butter on toast, you have tasted something very similar to the base ingredient of domoda.