From the Kitchen: Domoda
My anticipation to lose weight in Africa is far from a dream come true. I’ve yet to have a meal I didn’t like. Plus, dishes typically consist of A LOT of rice topped with meat and sauce, which is cooked in gobs and gobs of oil. My sisters say their goal is to make me so fat I am unrecognizable when I go back to America, so everyone will know how great Africa is. I’m doing my best to counter their evil conspiracy! One of the first words I learned in Jola was “nipon-pom,” which means “I’m full.” I learned it in attempt to stop my family from shoving food at me, chanting “eat, eat, eat more!” every meal time, but the phrase is only successful 50 percent of the time. Oh, Gambian hospitality!
My favorite meal is Domoda, which is cooked with the prosperous crop of peanuts.
Domoda can be made with fish or meat. My sister, Maimuna, showed me how to cook the fish variety and I helped her prepare it for the family.
First, pound the fish (with skin) black pepper, garlic, onion and bullion cube. Roll into balls and fry in lots and lots of oil.
Remove the balls and add tomato paste to the oil. Add more pounded onion, garlic, red spicy pepper, black pepper and bullion cube.
Add pieces of bitter tomato and simmer.
Mix ground peanuts with water and add to sauce.
Add salt, chunks of red pepper, more tomato. Put the fish balls back in the sauce and boil.
Serve on top of LOTS of white rice. Eat with your (right) hand out of a community food bowl.