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, cod, queen conch or lentils like here.
For 6 servings:
- 750 gr of flour
- 20 cl of water
- 500 gr of lentils
- 6 pork tails
- Smoked bacon
- 1 large onion
- 2 cloves garlic
- Bouquet garni
- 6 cloves
- Take the pork tails and clean them using the blade of a knife that you pass from top to bottom then rinse them.
- Cut the pork tails into pieces (approximately every 2 cm).
- Also cut the smoked bacon into pieces.
- Cut the onion and the bouquet garni into small pieces, chop the garlic.
- In a container, pour the flour and add the water and 2 pinches of salt (the meat being salted, do not put too much salt on pain of having a too salty meal in the end).
- In a pressure cooker, stir in the lentils.
- Add the garlic, onion and the bouquet garni.
- Incorporate the pork cut previously into pieces and cook for 15 minutes.
- Take the dombrés dough (a mixture of flour, water and salt) and make it into balls the size of two marbles.
- Gradually integrate the balls of dough to shaded and stir with a wooden spoon.
- Once the dombrés are integrated, stir constantly with a wooden spoon.
- Add the cloves and pepper.
- Cook for another 20 minutes.
- At the end of cooking, add seasoning or salt if necessary.
- Once the lentil soup is creamy and the dombrés are firm, it's ready!
- After serving yourself on your plate, sprinkle your dish with a drizzle of oil and you can enjoy!