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Traditional Recipe: Domoda Farine

My Magazine 2023/09
8 min
Domoda is a traditional Mandinka dish - a delicious groundnut stew mixed with spices, beef, chicken or fish and vegetables. It is a very famous food in The Gambia and Senegal. Domoda Farine is a variation of the original Domoda but is made with flour instead of peanut butter. It is a tomato and vegetable lemony stew with chicken, lamb, beef or fishballs and uses flour to thicken the sauce making it another iconic Gambian dish.


  • Fish - ground with bell peppers, hot peppers, garlic and onions
  • Vegetables - Onions, Cabbage, Tomatoes, Bell Peppers, Hot Peppers, Spring onions, Potatoes, Carrot, Lime and Garlic.
  • Tamarind
  • Tomato Paste
  • Bay Leaves
  • Bread
  • Flour
  • Seasonings - Black pepper, Jumbo/Maggi cubes
  • Oil


    1. Place the boneless fish in the mortar, add the seasoning cubes and a small piece of wet bread to act as a binding agent.
    2. Add some oil to the fish mixture so it does not stick to your hands while you shape them into round balls. Alternatively, add a bit of oil to your hands.
    3. Fry the fishballs and keep them aside.
    4. Blend the following vegetables together: spring onions, hot peppers, bell peppers and onions. Add some black pepper powder for flavour.
    5. Mash the tomatoes and add them to the oil in which the fish was fried.
    6. Add the bay leaves, garlic, tomato paste and ground vegetables.
    7. Next, we will add some water to make a sauce.
    8. Place the cabbage, carrots, potatoes and hot peppers in the pan, the seasonings and salt. Cover and cook until the vegetables are cooked, and water is reduced.
    9. Add the tamarind paste, lemon juice and some flour dissolved in water.
    10. Finally, place the fish balls in the sauce and simmer for a few minutes.

Your Domoda Farine is ready to be served with rice.

Are you interested in learning how to cook local cuisine and spend time with a Gambian family? We invite you to book a Home Cooking Experience with My Gambia.



This article is proudly sponsored by APS International

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