Domoda
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|
 Domoda or Domoda farine | |
| Alternative names | Domoda farine |
|---|---|
| Place of origin | Senegal |
| Region or state | Eastern |
| Other information | Tomato based |
Domoda (also known as domoda farine or domodah) is a Senegalese dish[1][2][3]. 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.[4] Alongside dishes such as thieboudienne and yassa, it is a favorite in Senegal. It is consumed mainly in Senegal, Mauritania and Gambia.
Very aromatic, the dish is both convivial and often served with white rice.
Domoda can be made with meat or fish.[5] Lemon juice is added to give it its distinctive tangy flavor.
References[edit]
- ^ 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) - ^ 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.
- ^ 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) - ^ Thiam, Pierre (2015). Senegal: Modern Senegalese Recipes from the Source to the Bowl.
- ^ "domoda poisson".
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