Tiyo Durango

Tiyo Durango Recipe - Delicious Gambian Chicken Peanut Stew

Region / culture: Gambia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Tiyo Durango is a traditional West African dish that is popular in countries such as Gambia, Senegal, and Guinea-Bissau. This hearty and flavorful stew is made with chicken, peanut butter, and a variety of spices. It is typically served over rice or couscous and is a favorite among both locals and visitors to the region.

History

Tiyo Durango has been a staple in West African cuisine for centuries. It is believed to have originated in the Mandinka tribe of Gambia and has since spread to other countries in the region. The dish is often served at special occasions such as weddings, festivals, and family gatherings.

Ingredients

2 tbsp oil (corn, peanut, olive, your choice)
1 medium onion, minced (1 cup)
2 cloves garlic, minced (as much as you like)
1 lb (454 g) chicken, cubed (boneless, skinless)
2 tsp salt
1 tsp black pepper
1 bay leaf
(1-3 tsp cayenne - if you like it spicy)
2 cups chicken stock (The ratio of peanut butter to stock is about 1:1. Adjustments made to this ratio will result in a thicker or thinner domoda)
1-2 cups natural peanut butter
1-2 tbsp tomato paste
steamed vegetables (carrots, potatoes, cabbage, eggplant, okra are the most common)

How to prepare

Do not brown the onions, but cook them until they are well past the wilted stage (10-15 minutes).
Add the Chicken and cook until it is no longer pink (10-15 minutes). Then, add the spices.
Once the Chicken is cooked thoroughly, add the stock.
Heat the mixture for about 5 minutes and stir in the Peanut butter.
Stir well to ensure that the Peanut butter dissolves into the liquid.
Add the tomato paste.
As the mixture cooks, the sauce will thicken.
If the sauce becomes too thick, add more liquid. If it doesn't seem thick enough, add more Peanut butter (be cautious not to add too much as it will thicken rapidly).
The domoda is ready when the oil begins to separate from the liquid.
This usually takes 15–20 minutes.

Variations

Substitute chicken with beef or lamb for a different flavor.
Add vegetables such as carrots, bell peppers, or sweet potatoes for added nutrition.
Use almond butter or cashew butter instead of peanut butter for a different twist.

Cooking Tips & Tricks

Be sure to cook the onions until they are well past the wilted stage to bring out their sweetness.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Stir the peanut butter well to ensure it dissolves into the liquid and creates a smooth sauce.

- Be cautious when adding more peanut butter as it can thicken the sauce rapidly.

- The dish is ready when the oil begins to separate from the liquid, indicating that it is fully cooked.

Serving Suggestions

Tiyo Durango is traditionally served over rice or couscous. It can also be enjoyed with a side of steamed okra or a fresh salad.

Cooking Techniques

Be sure to cook the onions slowly to bring out their sweetness.

- Stir the peanut butter well to ensure it dissolves into the liquid.

- Adjust the thickness of the sauce by adding more stock or peanut butter as needed.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version.

- Substitute tofu or chickpeas for the chicken for a plant-based option.

- Use almond butter or cashew butter instead of peanut butter for a different flavor.

Make Ahead Tips

Tiyo Durango can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve Tiyo Durango in a large bowl over a bed of fluffy rice or couscous. Garnish with chopped peanuts or fresh herbs for a pop of color.

Pairing Recommendations

Tiyo Durango pairs well with a crisp green salad or a side of steamed vegetables. It also goes well with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers of Tiyo Durango in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Tiyo Durango contains approximately 400 calories.

Carbohydrates

Tiyo Durango is a rich source of carbohydrates due to the addition of peanut butter and tomato paste. Each serving contains approximately 30 grams of carbohydrates.

Fats

The peanut butter in Tiyo Durango adds a significant amount of healthy fats to the dish. Each serving contains approximately 20 grams of fats.

Proteins

Chicken is the main source of protein in Tiyo Durango, with each serving containing approximately 25 grams of protein.

Vitamins and minerals

Tiyo Durango is a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Tiyo Durango contains peanuts and may not be suitable for those with peanut allergies.

Summary

Tiyo Durango is a nutritious and flavorful dish that is high in protein, fats, and carbohydrates. It is a hearty meal that is perfect for a family dinner or special occasion.

Summary

Tiyo Durango is a delicious and hearty West African stew that is perfect for a family dinner or special occasion. With its rich flavors and nutritious ingredients, it is sure to become a favorite in your household. Enjoy this traditional dish with loved ones and savor the taste of West African cuisine.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tiyo Durango. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook, and she had a knack for creating delicious dishes that always left me wanting more. As we chatted over cups of steaming coffee, Maria suddenly pulled out a faded recipe card from her recipe box and handed it to me with a mischievous smile.

“Here, Carmen, I want you to try making this Tiyo Durango recipe. It’s a family favorite, and I know you’ll love it,” Maria said.

I eagerly took the recipe card and studied it carefully. The ingredients were simple, yet intriguing – tender chunks of beef, fragrant spices, and a rich tomato sauce. I could already imagine the savory aroma wafting through my own kitchen as the dish cooked to perfection.

Maria noticed my excitement and explained how she had learned the recipe from her grandmother, who had brought it with her from Durango, Mexico many years ago. The dish was a family tradition, passed down through generations, and Maria had perfected it over the years.

I knew I had to try making Tiyo Durango for myself. I thanked Maria for sharing the recipe with me and promised to give it a go. As I left her house that day, I couldn’t wait to get home and start cooking.

Back in my own kitchen, I gathered the ingredients for Tiyo Durango and set to work. The first step was to brown the chunks of beef in a hot skillet, sealing in their juices and creating a rich, caramelized flavor. The scent of sizzling meat filled the air, making my mouth water in anticipation.

Next, I added the fragrant spices – cumin, paprika, oregano – to the beef, allowing their aromas to mingle and infuse the meat with a deep, complex flavor. I could almost hear Maria’s voice in my head, guiding me through each step of the recipe with her gentle encouragement.

As the beef simmered in the tomato sauce, I marveled at how the simple ingredients had transformed into a dish that was both comforting and exotic. The flavors of Mexico seemed to dance on my taste buds, transporting me to distant lands with each bite.

When the Tiyo Durango was finally ready, I served it up with a side of fluffy rice and warm tortillas. The rich, hearty stew was a symphony of flavors – savory, spicy, and satisfying. I savored each mouthful, feeling a deep sense of connection to Maria and her family, who had shared this precious recipe with me.

From that day on, Tiyo Durango became a staple in my own kitchen. I made it for special occasions and family gatherings, delighting in the way it brought people together around the table. Each time I cooked the dish, I felt a sense of pride and gratitude for the culinary heritage that had been passed down to me.

As the years went by, I continued to experiment with the Tiyo Durango recipe, adding my own twists and variations to make it my own. I shared it with friends and neighbors, who were always eager to taste the delicious creation that had become my signature dish.

And so, the story of Tiyo Durango lives on – a testament to the power of friendship, tradition, and the joy of cooking. I am forever grateful to Maria for sharing her family recipe with me, and for inspiring me to create something truly special in my own kitchen.