How to pronounce Domoda

In the International Phonetic Alphabet it is /domoda/. In plain English letters that is doh-moh-DAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Domoda?

Domoda is a main dish of Senegal. Where it comes from: Eastern Senegal. People usually eat it at lunch or dinner. Its main ingredients are beef and fish. It tastes sour and savory.

Where Domoda comes from

Domoda is one of 13 signature dishes of Senegal on this map.

• Thiéboudienne ceebu jën · Rice dish · Saint-Louis

  Ceebu jën, written thieboudienne in French, means "rice and fish" in Wolof.

• Yassa · Main dish · Casamance

  Yassa is chicken or fish marinated for hours in lemon juice, mustard and a mountain of onions, then grilled and simmered in the marinade until the onions turn soft and golden.

• Café Touba kafe Tuubaa · Drink · Diourbel (Touba)

  Café Touba is a spiced coffee named after Touba, the holy city of the Islamic Mouride brotherhood.

• Mulet à la saint-louisienne mulet farci à la saint-louisienne · Main dish · Saint-Louis & the north (Fouta)

  Mullet stuffed in the Saint-Louis style, mulet farci à la saint-louisienne, is a speciality of Saint-Louis in northern Senegal and an elaborate recipe kept for important occasions.

• Thiakry cakri · Dessert · Saint-Louis & the north (Fouta)

  Thiakry, from the Wolof cakri and also spelled chakery, is a sweet dessert of fine millet or wheat granules, steamed like couscous and mixed with soured milk, yoghurt, milk or sweetened condensed milk, then flavoured with nutmeg or vanilla sugar and often raisins, desiccated coconut or chopped fruit.

• Caldou kaldu · Soup & stew · Casamance

  Caldou, also spelled kaldou, is a broth-based fish dish of Senegal, and the French article on Senegalese cuisine calls it a recipe of Casamance, the south of the country, where rice has traditionally been grown.

Food of Senegal

Dishes like Domoda in other countries

Same type of dish and similar main ingredients as Domoda:

• Vitello tonnato · Main dish · Piedmont, Italy

  Vitello tonnato is cold veal, braised or poached and sliced thin, covered with a creamy sauce of tuna, egg yolk, olive oil, capers and anchovies.

• Labskaus · Main dish · Hamburg and the North German coast, Germany

  Labskaus is a sailors' dish of northern Germany, at home above all in the port cities of Bremen, Hamburg and Lübeck.

• Koi ก้อย · Main dish · Isan, Thailand

  Koi is a raw salad of the Lao-speaking northeast: finely chopped raw beef, fish or shrimp, "cooked" only by lime juice and tossed with fermented fish sauce, chilli powder, roasted ground rice, spring onion, culantro and mint.

• Kenkey · Main dish · Ga and Fante coast, Ghana

  Kenkey is a dumpling of fermented maize dough, partly cooked, wrapped in corn husks or plantain leaves, and steamed.