You know "domoda" will have to compete with "Benachin" on that one. I
heard he loved "benachin" so much his jola kin tease him about him wanting
to have his lips shine all the time. You know "benachin" can do that to
you. If you're clumsy enough, the vegetable oil residue may find its way
to the left ear!
I'll vote for "domoda" only if "Chere ak basseh" is not on the ballot. Ok,
I better sto here before the Serrer's get any ideas.

-Laye

<quote who="Malanding Jaiteh">
> Bambalaye,
> Special thanks to Ms Jack for giving peanuts a new meaning in the US. On
> another note as a  dedicated "marabaka" (roasted peanuts) and  domoda
> lover (aka Jahanke) I would propose that our Jola manso declare domoda
> Gambia's national dish!!
>
> Malanding
>
>
> BambaLaye wrote:
>
>>WARNING: For the Jola's, Serahullehs and Serrer reading this, please
>> don't
>>soak your keyboards. Easy on the Domoda folks!
>>Read on and pardon me for any unnecessary inconvenience this enticing
>>reading may have caused.....
>>
>>-BambaLaye
>>===========================================================================
>>
>>ONE COOK'S BEST DISH | GAMBIAN PEANUT STEW
>>Slow and spicy wins the raves
>>By Jane Dornbusch, Globe Correspondent  |  September 27, 2006
>>
>>Isatou Jack has worn many hats in her life -- farmer, teacher, and
>>doctoral student among them -- but her favorite role may be cook. ``I
>>enjoy cooking," says the 49-year-old native of Gambia. ``I don't find it
>> a
>>chore; it's therapy. When I'm stressed, I go into the kitchen and
>> create."
>>
>>On a recent Saturday morning in her Roslindale kitchen, Jack was
>> preparing
>>domoda, a popular and traditional Gambian dish, as her 15-year-old niece,
>>Amie Jack, visiting from London, looked on. As Isatou Jack moved
>>unhurriedly but deliberately around the room, she good-naturedly teased
>>her niece -- sometimes in English, sometimes in Wolof -- about learning
>> to
>>cook the food of their country. Domoda, says Jack, is so well loved that
>>it's ``the first dish Gambian men learn to cook when they travel
>> overseas.
>>At home they are not domesticated. But it's so easy to cook, all Gambian
>>men know how to cook domoda."
>>
>>The dish is essentially a spicy peanut butter sauce used for chicken,
>>lamb, or fish. Back home, says Jack, dried conch adds a smoky undertone
>> to
>>the dish; here she substitutes smoked turkey legs and smoked whiting,
>>which she buys at BJ's Wholesale Club. Hot pepper and lime juice also
>>enliven the dish. Simple as it is, domoda requires many steps and a long
>>cooking time; it's not quick weeknight fare. ``In Gambia," says Jack,
>>``it's all slow food. Women spend a lot of time in the kitchen." Here,
>> she
>>prepares large batches of her time-intensive cuisine on weekends and
>>refrigerates or freezes them to serve through the week.
>>
>>The Republic of the Gambia is a tiny, narrow sliver of a country in West
>>Africa, with a geographic area that's only about 4,000 square miles. Jack
>>seems accustomed to meeting Americans who know little about her homeland.
>>When it's suggested that the country is surrounded on three sides by
>>Senegal, Jack remarks with a smile, ``We prefer to say we share three
>>borders with Senegal." The fourth border is seacoast, and Jack has vivid
>>childhood memories of traveling from her home in the capital city,
>> Banjul,
>>to visit fishing villages along the coast, watching the boats come in and
>>sometimes purchasing some of the catch.
>>
>>``I don't think anything beats Gambian fish," she says a bit wistfully,
>>recalling the native tilapia. By contrast, she says, tilapia she buys
>> here
>>``tastes like wood." Fresh fruit and vegetables were also first quality,
>>she says. Jack should know. After earning her undergraduate degree in
>>horticulture at the University of Florida, she returned to Gambia to work
>>as a vegetable farmer and extension-service researcher. Soon, she became
>>involved in teaching local women how to farm more profitably. ``I moved
>>from the technical aspects of farming to the social ones," says Jack. ``I
>>did a lot of work with small farmers."
>>
>>Along the way, she honed her cooking skills. ``I learned a lot from
>>watching my mom and practicing. We start at an early age," she says. Her
>>mother, she says, is a good cook who made a point of passing along her
>>kitchen wisdom to her daughters.
>>
>>Later, Jack returned to the United States to earn a doctorate in adult
>> and
>>extension education from Cornell University, which she has nearly
>>completed. She's not sure yet where that degree will take her, but at
>>times she's considered opening a Gambian restaurant in Boston. While the
>>domoda simmers, she casually prepares a feast that also includes a tart
>>spinach side dish and perfectly cooked rice. To serve the meal, she
>>changes into Gambian garb.
>>
>>It's easy to imagine Jack, with her warm smile and sure hand in the
>>kitchen, presiding graciously over an eatery of her own. To hear her
>>speak, it's a role that comes naturally: ``Where I'm from," says Jack,
>>``the women take pride in how they cook."
>>
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>>
>>
>
>


-- 
-BambaLaye
==============================================
"Our lives begin to end the day we become silent about things that matter."
-Martin Luther King Jr.

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