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Serve over rice.
- 2 T oil (corn, Peanut, olive, your choice)
- 1 medium Onion, minced (1 cup)
- 2 cloves garlic, minced (as much as you like)
- 1 pound Chicken in cubes (boneless, skinless)
- 2 t salt
- 1 t black pepper
- 1 bay leaf
- (1-3 t Cayenne - if you like it spicy)
- 2 cup chicken stock (The ratio of Peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
- 1-2 cup natural Peanut butter
- 1-2 T tomato paste
- steamed vegetables (carrots, potatoes, cabbage, Eggplant, okra are the most common).
- Do not brown as you cook the onions well past the wilted stage (10-15 minutes).
- Add the Chicken and cook until it is no longer pink (10-15 minutes). Add the spices.
- When the Chicken is pretty well cooked, add the stock.
- Heat for about 5 minutes and stir in the Peanut butter.
- Stir well so the Peanut butter has a chance to dissolve into the liquid.
- Add the tomato paste.
- As the mixture cooks, the sauce will thicken.
- Add more liquid if it gets too thick, more Peanut butter if it doesn't seem thick enough (be careful not to add too much as it will thicken pretty rapidly).
- The domoda is ready when the oil begins to separate out of the liquid.
- This usually takes 15–20 minutes.