Domoda is the peanut stew of the Senegambia region — similar to mafé but with more tomato and a slightly different technique. It is particularly associated with the Mandinka people of Gambia and the Casamance region of southern Senegal, where peanuts (groundnuts) are a major crop and a culinary cornerstone.

The dish showcases the remarkable versatility of peanuts in Senegambian cooking: ground into butter, they enrich any sauce into something velvety and deeply satisfying. Combined with tomato paste and fresh tomatoes, the result is a sauce that is simultaneously tangy, nutty, and warming — perfect for cool harmattan evenings.

Domoda is considered excellent comfort food and is regularly made for family meals throughout the Senegambia. It is simpler and quicker to prepare than thiéboudienne, making it more practical for weekday cooking. Like all Senegambian rice dishes, it is served with the sauce generously poured over white rice and eaten from a communal bowl.