The dombrés are from the "sister island" Guadeloupe (another French island in the Caribbean) and would have arrived in Martinique subsequently. It was the Dutch Jews who fled from Brazil who cooked them on the island. Little by little, they incorporated it into different elements to such an extent that we find them today in shrimp, red beans, lentils or cod like here.
For 6 servings:
- 500 gr of cod
- 1 kg of all-purpose flour
- 2 tablespoons of oil
- 2 tomatoes
- Tomato puree or sauce
- 1 onion
- 1 clove of garlic
- 3 sheets of allspice
- 2 carrots
- 1 chilli
- The day before, desalinate your cod by letting it soak in water and changing the water 3 to 4 times a day (see tips section).
- The next day, crumble the cod.
- Cut the onion into small pieces and brown it in a bowl with the oil.
- Peel the tomatoes and cut them into pieces then add them with the onion.
- Add the tomato sauce, salt, pepper, chives and allspice.
- Peel then cut the two carrots, cut them into pieces then put them in the mixture.
- Add water and then simmer.
- Add the previously chopped garlic.
- Add the cod.
- In a basin, pour the flour, 3 pinch of salat and ½ liter of water.
- Knead the dough until you get a solid and firm set. If necessary add water or flour so that the mixture is compact.
- With the dough make small balls the size of two marbles and add them to the mixture.
- Add the chilli in pieces.
- Cook for 30 minutes, stirring constantly.
- Turn off the heat and let cool.