Domoda (Gambian Peanut Stew with Beef)

Instructions

1. Season the beef with 1/2 teaspoon of the salt. Heat the oil in a heavy pot over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Set it aside.
2. In the same pot, cook the onions for 6 minutes, until soft. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 2 minutes, until it darkens.
3. Return the beef to the pot with 750 ml (3 cups) of the hot water and the whole pepper. Bring to a boil, cover and simmer on low heat for 1 hour, until the beef is nearly tender.
4. Whisk the peanut butter with the remaining 250 ml (1 cup) of hot water until smooth. Stir it into the pot with the remaining salt, then add the sweet potato and pumpkin.
5. Simmer, partly covered, for 25 to 30 minutes, stirring gently from the bottom now and then, until the vegetables are tender and the stew is thick, with orange oil on the surface.
6. Stir in the lemon juice, then taste and adjust the salt. Lift out the pepper. Serve hot over rice.

Tips

• Use plain, unsweetened peanut butter and whisk it with hot liquid before adding it, so it does not clump. If the stew starts to stick, lower the heat and stir from the bottom.
• The stew thickens as it stands, so loosen it with a splash of hot water when reheating. Chicken thighs need only 30 minutes of simmering, and firm fish fillets go in for the last 10 minutes.