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Domoda

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Gambian dishThis article is about the tomato based flour-thickened stew. For the peanut-based dish also known as domodah, see Peanut stew.
Domoda
Senegalese domoda with fishballs served with riceDomoda or Domoda farine
Alternative namesDomoda farine
Place of originSenegal
Region or stateEastern
Other informationTomato-based

Domoda (also known as domoda farine or domodah) is a Senegalese dish. It is a smooth, tomato-based ragout prepared with vinegar and vegetables, to which flour is added to thicken the sauce. Domoda is one of the emblematic recipes of Senegalese gastronomy. Alongside dishes such as thieboudienne and yassa, it is a favorite in Senegal. It is consumed mainly in Senegal, Mauritania, The Gambia, Guinea-Bissau and Guinea.

Domoda can be made with meat or fish. It is usually served with white rice. Lemon juice is added to give it its distinctive tangy flavor.

References

  1. Fatou Ndoye, Pascale Moity-Maïzi, Cécile Broutin (2002). Le poisson fumé sur la Petite Côte Sénégalaise. p. 65.{{cite book}}: CS1 maint: multiple names: authors list (link)
  2. N'Diaye-Correard, Geneviève, ed. (2006). "domoda". Les mots du patrimoine: le Sénégal. Actualités linguistiques francophones (in French). Éditions de archives contemporaines. ISBN 978-2-914610-33-9. Retrieved 2024-05-16.
  3. Marie-Claude Dop, Marie-Claire Gomis, Muriel Gourdon, Stéphanie Lesauvage (2003). Outils d'enquête alimentaire par entretien: Élaboration au Sénégal (PDF). pp. 47, 74, 88.{{cite book}}: CS1 maint: multiple names: authors list (link)
  4. Thiam, Pierre (2015). Senegal: Modern Senegalese Recipes from the Source to the Bowl.
  5. "domoda poisson". 27 January 2015.
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