A Togolese cornmeal preparation cooked directly in a seasoned tomato sauce until thick and moldable.
Djenkoumé is a Togolese maize dish in which cornmeal cooks in a tomato-based sauce, giving it its characteristic red-orange color. It is commonly served beside chicken, fish or vegetable sauces.
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- Cuisine
- Togolese
The recipe
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Ingredients
Method
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Cook onion in oil until soft, then add tomato paste and cook for 2 minutes.
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Add blended tomato and optional chili and simmer until reduced.
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Reserve about 250 ml of the sauce for serving, then add stock to the remaining sauce and bring to a simmer.
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Whisk cornmeal with a little cool water, then add gradually while stirring constantly.
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Cook over low heat for 15–20 minutes until thick and smooth. Shape into portions and serve with reserved sauce.
Chef’s notes
Cook the tomato base fully before adding cornmeal. Use a sturdy spoon as the mixture becomes thick.
Tips and variations
Neutral oil can replace palm oil, although color and flavor will be different.
Storage
Refrigerate for up to 2 days. Reheat gently with a splash of water.
Allergens
Check stock for declared allergens.
Always Cook with Heart. Always!
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