Guadeloupe Archipelago has a rich history and diversified culinary heritage punctuated by multiple influences. For instance, lots of spices that emphasise the tastiness of many dishes come from Asia as well as several root vegetables. In addition to that, due to its geographical location, people living on the archipelago are big seafood eaters. Today I am going to share the recipe of Dombré which is a popular dish made with prawns although it also has other variations. Last week, I was so happy to cook it and one thing I always loved with living in London, is the fact that tropical products are quite easily accessible in lots of Afro-Caribbean convenience stores.

I choose to do the Prawn tomatoes Dombré because it was the quickest for me but there are other variations including:

  • Kidney beans and pig’s tail and/or bacon Dombré
  • Lentils and pig’s tail and/or bacon Dombré
  • Lentils and saltfish Dombré
  • Crabs’ Dombré

The Dombré which are small doughs made with flour, salt and water are the basis. But of course, cooking is an art so you can be creative and make them with any kind of animal or plant-based protein of your choice.

Ingredients for 4 people

  • To do the Dombré:
    • 300 grams of all-purpose flour
    • 2 tablespoons of vegetable oil
    • 20 centilitres of hot water
    • A pinch of salt
  • To prepare the prawns and tomatoes sauce:
    • 1 kilo of prawns
    • 1 and a half lime
    • 5 tomatoes or use 500g of chopped tomatoes
    • 2 tablespoons of tomatoes purée
    • 1 finely chopped onion
    • 2 finely chopped garlic cloves
    • 4 finely chopped spring onions
    • Some parsley
    • Some thyme
    • A hot pepper (Optional)
    • Salt, pepper


  • To do the Dombré:
    • Mix the flour, oil, salt, and hot water to make a non-sticky dough. If it is too sticky, add some flour
    • Set aside
  • To prepare the prawns and tomatoes sauce:
    • Put the prawns in a bowl and season with the lime, salt, and pepper
    • Set aside
    • Stir fry the prawns for few minutes (They will cook in the tomatoes sauce as well)
    • Add the onion, spring onions, garlic
    • Add the chopped tomatoes, tomatoes purée, parsley, thyme, salt, pepper
    • Let simmer everything for 3-5 minutes
    • Add 100cl of water to the mixture and bring to a boil
    • Take the dough and make small balls (about the size of an olive or bigger depending on your preference) and add them to the mixture
    • Let everything simmer for about 25 minutes, adjust the seasoning along the way as you like
    • Add the entire hot pepper at the end (optional) as well as squeezing half a lime
    • Voilà you have your Prawn tomatoes Dombré!
  • TIPS

At the end, if you feel that the mixture is too liquid, you can add a little bit of flour to thicken it



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