Domoda Explained

Domoda
Alternate Name:	Domoda farine
Place Of Origin:	Senegal
Other:	Tomato-based
Region:	Eastern

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 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.

Notes and References

1. Book: Fatou Ndoye, Pascale Moity-Maïzi, Cécile Broutin . Le poisson fumé sur la Petite Côte Sénégalaise . 2002 . 65.
2. Book: N'Diaye-Correard . Geneviève . domoda . Les mots du patrimoine: le Sénégal . Éditions de archives contemporaines . Actualités linguistiques francophones . 2006 . 978-2-914610-33-9 . https://books.google.com/books?id=_kB1YjS8_ooC&pg=PA192 . fr . 2024-05-16.
3. Book: Marie-Claude Dop, Marie-Claire Gomis, Muriel Gourdon, Stéphanie Lesauvage . Outils d’enquête alimentaire par entretien: Élaboration au Sénégal . 2003 . 47, 74, 88 .
4. Book: Thiam, Pierre . Senegal: Modern Senegalese Recipes from the Source to the Bowl . 2015.
5. Web site: domoda poisson .