A Togolese cornmeal preparation cooked directly in a seasoned tomato sauce until thick and mouldable.
Djenkoumé is a Togolese maize dish in which cornmeal cooks in a tomato-based sauce, giving it its characteristic red-orange colour. It is commonly served beside chicken, fish or vegetable sauces.
Ingredients
- 400 g fine cornmeal
- 500 g tomatoes, blended
- 50 g tomato paste
- 180 g onion, chopped
- 50 ml red palm oil or neutral oil
- 900 ml chicken or vegetable stock
- 1 small chilli, optional
- 8 g salt
Method
- Cook onion in oil until soft, then add tomato paste and cook for 2 minutes.
- Add blended tomato and optional chilli and simmer until reduced.
- Reserve about 250 ml of the sauce for serving, then add stock to the remaining sauce and bring to a simmer.
- Whisk cornmeal with a little cool water, then add gradually while stirring constantly.
- Cook over low heat for 15–20 minutes until thick and smooth. Shape into portions and serve with reserved sauce.
Chef Notes
Cook the tomato base fully before adding cornmeal. Use a sturdy spoon as the mixture becomes thick.
Substitutions
Neutral oil can replace palm oil, although colour and flavour will be different.
Storage
Refrigerate for up to 2 days. Reheat gently with a splash of water.
Allergen Notes
Check stock for declared allergens.
Always Cook with Heart. Always!
Chef-tested recipe
A Togolese cornmeal preparation cooked directly in a seasoned tomato sauce until thick and mouldable.
