flatbreads Archives - Munchies and Munchkins

When I was asked to write a recipe based on a country involved in the Commonwealth games I immediately planned a meal around food I had tasted years ago on a volunteer trip to The Gambia. Food prepped and ready to cook I found out that The Gambia actually withdrew from the games last October – oops.

I guess I’m not that sports minded.

I decided I would still go ahead and make my Gambian Domodah recipe but add to it some Indian Flatbreads and Mango Lassi – India is still in the Commonwealth games 🙂

Domoda was by far our favourite meal we had on our trip to The Gambia and it was fun trying to recreate it. I made adaptations to a recipe from the WYCE charity cookbook. You can read more about our trip to Madina Salaam in The Gambia here.

My Take On Domodah

500gram of lean diced beef
2 roughly chopped sweet potatoes
2-3 large tomatoes (deseeded)
2 red onions
2tbsp of tomato puree
2 vegetable stock cubes
1.5 cups of smooth peanut butter
4 cups of water mixed with a little tomato purée or tomato juice
1/2 small red chilli
2tbsp of sunflower oil

Heat your oil in a large saucepan and brown your beef. Add your sweet potatoes, 1 cup of your water and vegetable stock cubes. Stir and leave to simmer for 15 minutes. Dice your onions and tomatoes and mix together with your diced chilli – I cheated here and threw them in the Vitamix. Add to your beef along with your remaining water, tomato paste and peanut butter and leave to simmer for another 15 minutes or so.

Serve with rice, flatbreads and something cool and refreshing to drink.

* You can add more chilli if you prefer a hotter dish – mine was for my toddler to eat also so I kept it mild. You can add carrots and aubergine instead of sweet potatoes if you like or any veg you want to throw in.

Indian Cumin Spiced Flatbreads

250g of Plain Flour
1tbsp of Chilli and Garlic Rapeseed oil ( normal rapeseed oil is fine)
150ml of warm water
1/2tsp of sea salt
1/2tsp of ground cumin

Mix together the flour, cumin and salt. Mix together your water and oil before slowly adding it to your dry mixture. Stir together to combine until it forms a dough. Turn onto a floured surface and knead until the dough feels smooth and stretchy. Cover and leave for 20 minutes. Roll into a sausage shape and cut into 8 pieces. Roll each piece out until approx. 2mm thick and leave to rest for 5 minutes. Place a large frying pan onto high heat and wait until the pan is very hot, almost smoking. Place your dough in the pan, each side should take 1 minute or so. You can tell if the bottom is done as it will start to bubble on top. Some blackened scorched bits are normal and make it taste even better.