The Scent of the Gambia
187 Reviews
4.5/5
Discover Western Africa’s sweet side with this saffron-infused dessert that combines the lusciousness of a Ghanaian Kelewele with the comforting warmth of a Gambian Domoda.

Recipe info:

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saffron powder

Ingerdients

  • – 1 medium-sized ripe plantain
  • – 100g groundnut paste
  • – 100ml coconut milk
  • – 1 medium onion
  • – 2 cloves garlic
  • – 100g chopped tomatoes Tomato
  • – 100g chopped bell peppers
  • – 1 teaspoon ground ginger
  • – 1/2 teaspoon ground nutmeg
  • – 1/2 teaspoon turmeric
  • – 1/4 teaspoon saffron threads
  • – 1/4 cup chopped fresh coriander
  • – 1/2 teaspoon salt
  • – 1/4 teaspoon black pepper
  • – 1/4 cup vegetable oil

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Recipe steps

1. Peel the plantain and cut into bite-sized pieces.

2. In a large bowl, combine the plantain pieces, groundnut paste, coconut milk, onion, garlic, tomatoes, bell peppers, ground ginger, nutmeg, turmeric, saffron threads, coriander, salt, and black pepper. Mix well.

3. Heat the vegetable oil in a large saucepan over medium-high heat.

4. Add the plantain mixture to the saucepan and cook, stirring occasionally, until the plantains are caramelized and tender, about 15 minutes.

5. Reduce heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened.

6. Serve the Kelewele Domoda warm, garnished with additional fresh coriander, if desired.

PRO TIPS

For a richer flavor, use ripe plantains with dark skin.If you don’t have groundnut paste, you can use peanut butter instead.

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