Dōgon By Kwame Onwuachi Recipe
Make Dōgon By Kwame Onwuachi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dōgon (Main Sauce)
Protein (optional — chicken shown)
Sides & Garnish
Method
Dōgon (Main Sauce)
- 1
- 2
Build tomato base
Stir in the tomato paste and cook 2–3 minutes, stirring, until it darkens slightly. Add the crushed plum tomatoes and bring to a low simmer, scraping up any fond.
- 3
Incorporate peanut and seasonings
Whisk in the peanut butter until fully incorporated. Add the chicken stock, soy sauce, brown sugar, smoked paprika, ground cumin, minced scotch bonnet (start with 1/2 tsp and adjust to heat preference), salt and black pepper. Simmer gently, uncovered, 10 minutes, stirring occasionally.
- 4
Adjust texture and finish
If the sauce is too thick, whisk in up to 120 ml water, a little at a time, to reach a smooth, saucy consistency. Remove from heat and stir in remaining 2 tbs butter and the lime juice for gloss and balance. Stir in ground toasted peanuts for texture. Taste and adjust seasoning — more soy for saltiness, lime for brightness, or sugar for sweetness.
Protein (optional — chicken shown)
- 5
Season and sear
Pat chicken thighs dry and season both sides with kosher salt, black pepper and ground coriander. Heat vegetable oil in a large skillet over medium-high heat. Sear chicken, 3–4 minutes per side, until golden-brown but not fully cooked through.
- 6
Finish in sauce
Transfer the seared thighs into the simmering Dōgon sauce (nestle them into the sauce). Lower heat to medium-low, cover partially, and simmer 12–15 minutes or until chicken registers 74°C (165°F) and is tender. Spoon sauce over chicken occasionally. Remove chicken, slice or shred as desired, and return to sauce to coat.
Sides & Garnish
- 7
Cook rice
Rinse jasmine rice until water runs clear. Combine rice and 400 ml water in a pot, bring to a boil, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let steam 5 minutes, then fluff with a fork.
- 8
Plate and garnish
Place a bed of jasmine rice on each plate. Spoon Dōgon sauce and chicken over the rice. Sprinkle with chopped toasted peanuts, sliced scallions and chopped cilantro. Serve with lime wedges to squeeze over just before eating.