(Serve with medium rice)

Mix peanut paste with water, large pieces of potato, slices of onion and tomato puree in a large pot and heat.

Add aubergine pieces and green tomato pieces.

Mash up some ripe tomatoes with water and add to the pot.

Now add the meat (some skinned chicken joints or trimmed beef pieces).

Add salt and Jumbo (or a vegetable stock cube).

Add cassava pieces and sweet potato pieces.

Keep adding water to stop the Domoda getting too thick and bring to the boil.

Add a couple of whole hot peppers (Gambians use a non-lethal form of Scotch Bonnet).

After a while, when the liquid has reduced, add a little vinegar.

Simmer until everything is tender and the oil is rising to the surface.

Serve.