The diets react (see scores below)
Common Ingredients
- beef
- peanut butter
- tomatoes
- onion
- pumpkin
- lemon
- garlic
- scotch bonnet peppers
Specific recipes may vary.
Incompatible with 7 of 11 diets
Diet Ratings
Domoda is a Senegalese peanut butter stew with beef as the primary protein, which has a generally favorable keto profile — beef provides quality protein and fat, and peanut butter is relatively high in fat. However, the inclusion of pumpkin is the main concern, as pumpkin carries moderate net carbs (~7-9g per 100g cooked). Combined with tomatoes (~3-4g net carbs per 100g) and onion (~7g net carbs per 100g), the cumulative carb load in a standard serving can approach or exceed 15-20g net carbs, making this a portion-sensitive dish. The peanut butter base is acceptable to most keto practitioners but debated by stricter adherents due to peanuts being legumes with moderate carb content (~4g net carbs per 2 tbsp). With careful portion control — especially limiting pumpkin — this dish can fit within a daily keto budget, but it requires mindful tracking.
Strict keto and carnivore-leaning practitioners may flag peanut butter as a legume-derived ingredient with anti-nutrients and a non-trivial carb load, arguing it should be avoided entirely. Additionally, some clinically strict protocols would reject pumpkin outright regardless of portion size due to its higher glycemic index among vegetables.
Domoda is a traditional Senegalese peanut stew that in this version contains beef as the primary protein. Beef is an animal product and is categorically excluded from a vegan diet. The remaining ingredients — peanut butter, tomatoes, onion, pumpkin, lemon, garlic, and scotch bonnet peppers — are all plant-based and would otherwise be fully vegan-compatible. However, the presence of beef makes this dish entirely unsuitable for vegans. A vegan adaptation could substitute the beef with tofu, tempeh, chickpeas, or root vegetables while retaining the rich peanut-tomato base.
Domoda is a traditional Senegalese groundnut (peanut butter) stew, and peanut butter is its defining ingredient. Peanuts are legumes — explicitly excluded from the paleo diet with high consensus across all major paleo authorities (Cordain, Sisson, Wolf). While the remaining ingredients are largely paleo-compliant — beef (approved), tomatoes, onion, pumpkin, lemon, garlic, and scotch bonnet peppers are all whole vegetables/fruits available to hunter-gatherers — the peanut butter is non-negotiable to the dish's identity and fundamentally disqualifies it. Removing peanut butter would produce a different dish entirely, not Domoda.
Domoda is a Senegalese peanut stew with beef as the primary protein. The dish presents multiple conflicts with Mediterranean diet principles: beef is a red meat limited to a few times per month, and peanut butter (while technically a legume-derived food) is a processed, calorically dense fat source not typical of Mediterranean eating patterns. On the positive side, the dish contains several Mediterranean-friendly vegetables — tomatoes, onion, pumpkin, garlic, and lemon — which are genuinely encouraged. However, the combination of red meat as the primary protein and peanut butter as the dominant fat source (rather than olive oil) places this dish outside Mediterranean norms. The rich, high-saturated-fat profile from beef combined with the calorie density of peanut butter tips this into 'avoid' territory for regular consumption.
Some modern Mediterranean diet interpreters note that peanuts and peanut butter, as legume-based foods, carry a favorable nutritional profile (healthy fats, protein, fiber) comparable to nuts encouraged in the Mediterranean pattern. If beef were replaced with a leaner protein or reduced in portion, and the vegetable-forward elements emphasized, this dish could be reconsidered as an occasional moderate inclusion — particularly given that global adaptations of Mediterranean principles sometimes accommodate culturally significant legume-rich preparations.
Domoda is a Senegalese peanut stew that is fundamentally incompatible with the carnivore diet. While it does contain beef as the primary protein, the dish is built around peanut butter as its defining base — a legume product that is entirely plant-derived and explicitly excluded from carnivore. Beyond peanut butter, the recipe includes multiple plant foods: tomatoes, onion, pumpkin, lemon, garlic, and scotch bonnet peppers. The beef is essentially a minor component swimming in a heavily plant-based stew. No modification short of stripping the dish down to just the beef would make this carnivore-compatible, at which point it would no longer be Domoda.
Domoda is a traditional Senegalese peanut stew, and its defining ingredient is peanut butter. Peanuts are legumes, and legumes are explicitly excluded from the Whole30 program. Peanut butter — made from peanuts — is therefore not permitted. All other ingredients (beef, tomatoes, onion, pumpkin, lemon, garlic, scotch bonnet peppers) are fully Whole30-compliant, but the peanut butter is a non-negotiable exclusion that disqualifies the dish as traditionally prepared.
Domoda contains multiple high-FODMAP ingredients that make it unsuitable during the elimination phase. Onion is one of the highest fructan-containing foods and is high-FODMAP at any cooking amount used in a stew base. Garlic is similarly high in fructans and problematic at any standard culinary quantity. Peanut butter, while tested by Monash, is low-FODMAP only at a 2-tablespoon serving — in a stew where it forms the primary sauce base, the per-serving quantity will almost certainly exceed this threshold significantly. These three ingredients together create a dish that is essentially unavoidable from a high-FODMAP standpoint. The remaining ingredients (beef, tomatoes, pumpkin/butternut squash at moderate portions, lemon, scotch bonnet peppers) are generally low-FODMAP, but the onion and garlic alone are disqualifying for the elimination phase.
Domoda (Gambian/Senegalese peanut stew) presents a mixed DASH profile. The dish contains several DASH-positive ingredients — tomatoes, onion, pumpkin, garlic, and lemon contribute fiber, potassium, magnesium, and antioxidants. However, the combination of red meat (beef) and peanut butter raises concerns. DASH limits red meat due to its saturated fat content, recommending it only occasionally and in small portions. Peanut butter adds healthy monounsaturated fats and protein but is calorie-dense and commercially prepared versions often contain added sodium and sugar — a standard 2-tablespoon serving can contribute 140–200mg sodium. The overall dish sodium load depends heavily on preparation; no added salt keeps it more DASH-compatible. Beef is not a preferred DASH protein (lean poultry or fish are preferred), though a lean cut used in modest portions is acceptable occasionally. The vegetable base (pumpkin, tomatoes, onion, garlic) is a genuine DASH strength. Overall, Domoda can fit a DASH pattern in moderation with lean beef cuts, natural no-salt-added peanut butter, and sodium-conscious preparation, but as commonly prepared it warrants caution.
NIH DASH guidelines explicitly limit red meat and recommend low-fat dairy and lean poultry/fish as primary proteins, which would push this dish toward caution or avoid given the beef base. However, updated clinical interpretations note that when red meat is used in small portions within a vegetable-rich stew, the overall dietary pattern remains cardiovascular-protective — some DASH-oriented dietitians allow occasional lean red meat (1-2 servings/week) without significantly undermining DASH outcomes.
Domoda is a West African peanut stew that has a mixed Zone profile. On the positive side, it contains lean beef as the protein source, along with tomatoes, onion, pumpkin, garlic, and scotch bonnet peppers — all of which are relatively low-glycemic vegetables that Zone considers favorable carbohydrates. Pumpkin is slightly higher glycemic but still acceptable in moderate portions. However, peanut butter is the central challenge: it is high in omega-6 fatty acids (less ideal than monounsaturated-dominant fats like olive oil or almonds), and it contributes a significant fat load that can easily skew the macronutrient ratio if not carefully portioned. Peanut butter is also categorized as a less favorable fat in Zone because of its omega-6 content. The beef itself may contain saturated fat depending on the cut used — leaner cuts like round or sirloin would be preferred. With careful portioning — controlling peanut butter quantity, using lean beef, and leaning on the vegetable ingredients — this dish can approximate Zone ratios, but it requires discipline. The carb-to-fat ratio in a traditional preparation likely runs fat-heavy due to the generous peanut butter base.
Some Zone practitioners note that peanut butter, while not ideal, does contain monounsaturated fats alongside its omega-6 load, and Sears' later anti-inflammatory work (The Anti-Inflammation Zone) focuses heavily on the omega-6/omega-3 ratio rather than excluding peanut butter outright. In small, blocked portions, peanut butter can function as a Zone fat source. The vegetable density of this dish (tomatoes, pumpkin, onion, peppers) aligns well with Zone's emphasis on colorful, polyphenol-rich carbohydrates, which Sears highlights in his later writings.
Domoda is a Senegalese peanut stew with a genuinely mixed anti-inflammatory profile. On the positive side, the dish contains several strongly anti-inflammatory ingredients: tomatoes provide lycopene and vitamin C; pumpkin is rich in beta-carotene and other carotenoids; garlic has well-documented anti-inflammatory compounds (allicin); scotch bonnet peppers contain capsaicin, a notable anti-inflammatory agent; onions supply quercetin; and lemon adds vitamin C and flavonoids. Peanut butter, while not as potent as tree nuts like walnuts, contains resveratrol, oleic acid, and some polyphenols, and is considered acceptable in whole-food anti-inflammatory frameworks — though it has a less favorable omega-6 to omega-3 ratio than emphasized nuts. The primary concern is beef as the main protein. Red meat is in the 'limit' category under anti-inflammatory principles due to its saturated fat content and arachidonic acid, which can promote inflammatory eicosanoids. The overall dish is likely prepared with notable amounts of peanut butter (adding saturated fat and omega-6) alongside the red meat, which compounds the concern. However, the dish is also rich in vegetables, antioxidants, and spices that meaningfully offset the inflammatory burden. It is not a highly processed food and contains no trans fats, refined sugars, or artificial additives. This places it squarely in 'caution' territory — acceptable occasionally, especially if beef is reduced in portion or substituted with chicken, fish, or tofu.
Some anti-inflammatory practitioners (aligned with more permissive whole-foods frameworks like Dr. Weil's pyramid) would view Domoda more favorably given its high vegetable and spice density, arguing that the anti-inflammatory phytonutrient load from tomatoes, pumpkin, garlic, and chili peppers substantially counterbalances the red meat. Conversely, stricter anti-inflammatory and autoimmune protocol (AIP) advocates would rate it more harshly, flagging both red meat and peanuts (a legume with lectin content and high omega-6) as problematic, and noting that nightshade peppers and tomatoes are also excluded under AIP.
Domoda is a traditional Senegalese peanut butter stew that presents multiple significant concerns for GLP-1 patients. Peanut butter is the base of the sauce, making this a high-fat dish — peanut butter is calorie-dense and high in total fat, which worsens GLP-1 side effects including nausea, bloating, and reflux due to slowed gastric emptying. Beef adds saturated fat on top of the fat load from peanuts, compounding the problem. Scotch bonnet peppers are among the hottest chili peppers used in cooking and are very likely to worsen GLP-1-related reflux and nausea. While the dish does contain some positives — tomatoes, onion, pumpkin, and garlic add fiber, micronutrients, and water content; beef and peanut butter together do contribute meaningful protein — the fat load and spice level make this dish a poor fit for GLP-1 patients, particularly those in the early dose-escalation phase when GI side effects are most severe. Even a moderate serving would deliver a substantial fat bolus that the slowed GLP-1 stomach cannot handle well.
Some GLP-1-experienced dietitians may argue that homemade versions with reduced peanut butter quantity, leaner beef or tofu substitution, and scotch bonnet omitted or greatly reduced could be modified into a cautious-acceptable meal, given the fiber from vegetables and pumpkin and the protein potential. Individual fat tolerance varies among GLP-1 patients, particularly those further along in treatment with stabilized GI side effects.
*See how scores were generated at our methodology page.
Nutritional profile
Six traits that cut across every diet.
Fiber & Plants
How much whole-plant food and fiber it delivers.
Healthy Fats
The quality of its fats (unsaturated, omega-3).
Whole / Unprocessed
How close it is to its natural, unprocessed form.
Gut Gentle
How easy it is on digestion (low FODMAP, few irritants).
Low Glycemic
How little it spikes your blood sugar.
Protein Density
How much protein it packs per calorie.
Controversy Index
Higher controversy = more disagreement between diets.
Diet-Specific Tips
Keto — 5/10View tips
- Pumpkin is a moderate-carb vegetable that significantly raises the net carb count of this dish
- Peanut butter adds fat but also contributes net carbs (~4g per 2 tbsp) and is a legume, debated in strict keto
- Beef provides high-quality protein and fat, which is keto-favorable
- Tomatoes and onions add additional net carbs that accumulate across a full serving
- Portion control is essential — a large serving likely exceeds keto daily carb limits
- Lemon juice and scotch bonnet peppers add negligible carbs in typical cooking quantities
DASH — 5/10View tips
- Beef is a red meat — DASH recommends limiting red meat due to saturated fat; lean cuts in small portions are acceptable occasionally
- Peanut butter contributes healthy monounsaturated fats but adds caloric density and sodium if commercially prepared (prefer natural, no-salt-added)
- Strong vegetable base (pumpkin, tomatoes, onion, garlic) provides potassium, fiber, and antioxidants aligned with DASH
- No inherently high-sodium processed ingredients listed, but preparation sodium depends on added salt and condiments
- Lemon juice adds flavor and can reduce need for added salt — a DASH-positive culinary technique
- Portion control critical: peanut butter and beef portions determine whether this fits DASH calorie and fat targets
Zone — 5/10View tips
- Peanut butter is high in omega-6 fatty acids, which conflicts with Zone's anti-inflammatory emphasis on balanced omega-6/omega-3 ratios
- Traditional preparation may use a heavy peanut butter base, making the dish fat-heavy and hard to balance to 40/30/30
- Vegetables (tomatoes, onion, pumpkin, garlic, peppers) are Zone-favorable low-glycemic carbohydrates with polyphenol benefits
- Pumpkin is moderately higher glycemic than leafy vegetables but acceptable in controlled portions
- Beef cut selection matters — lean cuts like sirloin or round are preferred over fatty cuts to avoid excess saturated fat
- Dish can be Zone-compatible with portion control: reduced peanut butter, lean beef, and vegetable-forward serving
Anti-Inflammatory — 5/10View tips
- Beef (red meat) is a 'limit' food due to saturated fat and arachidonic acid — primary concern
- Peanut butter has a moderate omega-6 load and some saturated fat, compounding red meat concern
- Tomatoes and pumpkin provide lycopene and beta-carotene — strong antioxidant contribution
- Scotch bonnet peppers and garlic are potent anti-inflammatory spices (capsaicin, allicin)
- Onion supplies quercetin, a well-researched anti-inflammatory flavonoid
- Lemon contributes vitamin C and flavonoids
- No refined carbohydrates, added sugars, trans fats, or processed additives
- Peanuts are debated — acceptable in mainstream anti-inflammatory frameworks, excluded under AIP