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Bonga Fish Domoda

A Gambian fish stew made with bonga fish fillets simmered in a peanut butter and tomato sauce.

From the Wikibooks Cookbook · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Bonga Fish Domoda

Ingredients

Directions

Make the sauce

  1. Heat the vegetable oil in a large pot over medium heat.

  2. Add the onions and garlic to the pot and sauté until they become translucent.

  3. Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes soften.

  4. Add the peanut butter, ground paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.

  5. Slowly pour in the water while continuously stirring the mixture to ensure the peanut butter is well incorporated.

  6. Bring the sauce to a simmer and let it cook for about 15–20 minutes, allowing the flavors to meld together.

Cook the fish

  1. Gently place the bonga fish fillets into the simmering sauce, making sure they are fully submerged. Cook for another 10–15 minutes or until the fish is fully cooked and flakes easily.

  2. Taste the sauce and adjust the seasoning if needed.

Serve

  1. Remove the pot from heat and let it cool slightly before serving.

  2. Garnish with freshly chopped parsley or cilantro.

  3. Serve the bonga fish domoda hot with rice or couscous.

Nutrition, whole recipe (rough)

572Calories
30 gProtein
41 gFat
23 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + peanuttop 4% of all pairs
    Smell alikestrong
    Cooked together877 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peanut butter
Forms the thick, rich body of the sauce and adds nutty flavor and creaminess.
Tomato paste
Adds concentrated tomato flavor, depth, and a little acidity to the sauce.
Onions
Build the sweet, savory base of the sauce as they soften and turn translucent.
Tomatoes
Contribute moisture, acidity, and body as they soften into the sauce.
Bonga fish fillets
Provide the main protein, which firms and flakes as it cooks in the sauce.

The step that matters

Simmering the fish in the sauce. Once the fish is added, the sauce should simmer gently rather than boil hard, because vigorous boiling can break the fillets apart. Peanut sauce can also scorch on the bottom of the pot if not stirred, so the fish should be fully submerged and cooked until it flakes easily.

Swap the clove

How well each one fits the dish's main ingredients (onion, garlic, tomato, peanut, butter, pepper, fish):

  1. Corianderfits better
  2. Cuminfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against onion, garlic, tomato, peanut, butter, pepper, fish. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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