Domedo "dom3do" is a popular Ghanaian street food sold normally in the evenings on almost every popular Street or neighbourhood in Accra. Usually, its commonly sold by the ga people of Accra.
This food is normally prepared in a traditional clay oven which adds so much depths of flavour and smoky twist to it. Making this delicacy requires patience as it slowly baked or grilled till the meat is so tender it melts in your mouth 😉. Well unless you want to deep fry it also, which is allowed, you can bake it at 200 degrees for 30-40 minutes then you deep fry once it's cooled down a bit.
Back home in Ghana, the whole pig is butchered and then baked or grilled. But the most common part of pork normally used if cooking at home is either the pork belly or shoulder.
In terms of the spices used, you can choose either dry rub or wet marinade. For dry rub, you use all spices in their powdered form then a bit of oil to help rub unto the pork which is what I actually used for this recipe.
For the wet spice marinade, as you may have guessed 😉, the spices used are fresh and normally a bit of water is added. The wet spice marinade is usually used when you marinade the pork and leave it in the fridge or cold room overnight for at least two hours prior to baking period.
The dry rub spice are normally strong enough to last a couple of minutes for the meat to absorb the flavours before baking or grilling.
As said before, I used the dry rub spice for this recipe because it was an unplanned meal for us. We saw this part of the pork on sale at the shop and I immediately craved for some 'dom3do' so badly we bought it on impulse. Simple recipe below and hope you enjoy it also.
This food is normally prepared in a traditional clay oven which adds so much depths of flavour and smoky twist to it. Making this delicacy requires patience as it slowly baked or grilled till the meat is so tender it melts in your mouth 😉. Well unless you want to deep fry it also, which is allowed, you can bake it at 200 degrees for 30-40 minutes then you deep fry once it's cooled down a bit.
Back home in Ghana, the whole pig is butchered and then baked or grilled. But the most common part of pork normally used if cooking at home is either the pork belly or shoulder.
In terms of the spices used, you can choose either dry rub or wet marinade. For dry rub, you use all spices in their powdered form then a bit of oil to help rub unto the pork which is what I actually used for this recipe.
For the wet spice marinade, as you may have guessed 😉, the spices used are fresh and normally a bit of water is added. The wet spice marinade is usually used when you marinade the pork and leave it in the fridge or cold room overnight for at least two hours prior to baking period.
The dry rub spice are normally strong enough to last a couple of minutes for the meat to absorb the flavours before baking or grilling.
As said before, I used the dry rub spice for this recipe because it was an unplanned meal for us. We saw this part of the pork on sale at the shop and I immediately craved for some 'dom3do' so badly we bought it on impulse. Simple recipe below and hope you enjoy it also.
I also even fried the skin after the meat was ready and it was mind blowing delicious 👌😋.
All you need
500g to 1kl Pork belly or shoulder (with skin on)
1 tblspn chili powder
1 tblspn ginger powder
1 tablespoon onion powder(we had no powdered onions so we baked the pork with some fresh ones)
1 tblspn garlic powder(I used fresh garlic here also because we had no powdered garlic home)
1 tsp black and white pepper
1 tsp ground cloves
1-2 tsp salt to taste
2-3 tblspn of oil
1 cup of water
How to make it
Pre heat oven 150 degrees
Add all spices together with oil to form a thick paste.
Rub spice onto the meat making sure to cover completely.
Put in a deep baking tray and add a bit of water about 1 cup, into the tray (do not pour it over the meat).
Cover baking tray completely with a baking aluminium foil.
Bake for 3-4 hours depending on the size of your pork.
Enjoy traditionally with fried yam and shito or with a delicious coleslaw.
Enjoy traditionally with fried yam and shito or with a delicious coleslaw.
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| Eduani Pa |
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| Domedo served over coleslaw with shito and deep fried pork skin. |
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| Fresh pork shoulder |
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| My dry spice rub |
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| Ready spice paste |
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| Rub into the pork |
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| Baked covered |
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| The perfect baked Domedo |
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