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.
 Domoda or Domoda farine | |
| Alternative names | Domoda farine |
|---|---|
| Place of origin | Senegal |
| Region or state | Eastern |
| Other information | Tomato-based |
Domoda can be made with meat or fish.[5] It is usually served with white rice. 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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