I love left overs. Some such as these (the Ghana gravy, Ghana salad and domedo) can all come together to create a rather interestingly basic versatile dish. The various flavours as well as the convenience of throwing the ingredients together in less than 20-30 minutes makes this a great dish for when you can't hang out in the kitchen for too long.
This is a dish for the left over purist. with the exception of a few vegetables and the noodles, every thing else including the stock for the soup and the roast pork domedo splices all came from the dish "Chichinga (suya) spiced roast pork belly domedo" featured on our blog.
The blended onion and pepper marinade is a purely domedo technique of roasting pork in Ghana. The wet marinade gives the pork a stewy tastes that can be eaten with staples such as fried yam. The addition of suya to roast pork is not traditional. This is mainly becouse pork is traditionally a no no in the Moslem communities who gave the world suya spice.
Domedo or “Do-m3-do” as it is correctly pronounced (m3 as in te in tell and do as in the toa in toad) is grilled pork popular as night time street food in Ghana. Like many African recipes there are are numerous variations and styles. This domedo recipe was inspired by domedo I tasted about two years ago and made by my Auntie Harriet.