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Togolese Djenkoumé
Cornmeal Fritters
Djenkoumé are savory, lightly spiced cornmeal fritters, often made with tomatoes and red palm oil, serving as a popular accompaniment to stews and grilled meats in Togolese cuisine.
🧂 Ainekset
- 2 cups Cornmeal
- 2 tablespoons Red palm oil
- 1 medium Onion(minced)
- 4 cloves Garlic(minced)
- 1 teaspoon Ginger(grated)
- 15 oz can Chopped tomatoes
- 2 tablespoons Tomato paste
- 4 cups Chicken or vegetable broth
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Ohjeet
- 1
In a large saucepan, sauté the minced garlic, grated ginger, and minced onion in the red palm oil over medium-high heat until softened and fragrant, about 5 minutes.
- 2
Add the chopped tomatoes and tomato paste to the saucepan. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally.
- 3
Pour in the chicken or vegetable broth and bring the mixture to a boil.
- 4
Gradually add the cornmeal while whisking continuously to prevent lumps. Continue to cook, stirring constantly, until the mixture thickens to a firm, dough-like consistency, about 10-15 minutes.
- 5
Season with salt and pepper to taste. The djenkoumé should be thick enough to hold its shape.
- 6
Serve hot. Djenkoumé can be shaped into mounds or balls. It is traditionally served as an accompaniment to other dishes.
💡 Ammattilaisvinkit
- ✓Ensure constant stirring when adding cornmeal to achieve a smooth consistency.
- ✓Red palm oil is crucial for authentic flavor and color; if unavailable, a small amount of vegetable oil can be used, but the flavor will differ.
- ✓The consistency should be firm enough to scoop or form into balls.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a pinch of chili pepper for a slight kick.
- Can be served with a side of spicy sauce or dipping sauce.