Gambia
The Smiling Coast on a plate: peanut domoda and one-pot benachin over rice, with baobab juice to cool.
Tiny Gambia shares one kitchen with the Senegal that wraps around it, and peanuts — the country's main crop — sit at the centre of it. The dish to seek is domoda, meat or fish stewed in a thick, savoury peanut-butter sauce and spooned over rice. Its rival is benachin, the 'one pot': rice cooked down with tomato, fish and vegetables until every grain is stained red.
Down on the Atlantic strip the smoke of afra — grilled, spiced street meat — drifts along the beach, and fresh fish and yassa, tangy with onion and lime, land on every plate. Cool it all with wonjo, deep-red hibiscus, or creamy baobab juice, or a cold Julbrew from the Banjul brewery. Generous, peanut-rich, and eaten from one shared bowl.
- Domoda (peanut-butter stew over rice)
- Benachin (one-pot rice with fish or meat)
- Yassa (onion
- lime and pepper chicken or fish)
- Superkanja (okra and palm-oil seafood stew)
- Afra (grilled spiced street meat)
- Wonjo (hibiscus iced drink)
- Julbrew (national lager)
