Djenkoume with Sauce
Djenkoume is a traditional Togolese dish made from cornmeal, seasoned with tomatoes, garlic, ginger, and red palm oil. It's often served as a side dish or accompaniment to stews and grilled meats. This recipe includes a simple tomato-based sauce to serve alongside.
🧂 Ingredients
- 2 cups Cornmeal
- 2 tbsp Red palm oil
- 1 medium Onion(peeled and minced)
- 4 large Garlic cloves(peeled and minced)
- 1 tsp Ginger root(freshly grated)
- 15 oz Canned chopped tomatoes
- 2 tbsp Tomato paste
- 4 cups Chicken broth
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
In a large saucepan, heat the red palm oil over medium-high heat. Add the minced onion, garlic, and grated ginger. Sauté until softened and fragrant, about 5-7 minutes.
- 2
Stir in the canned chopped tomatoes and tomato paste. Cook over a gentle simmer for about 15 minutes, stirring occasionally, until a thick sauce forms. Break down any large tomato chunks with a spoon.
- 3
Remove 1 cup of the tomato mixture and set aside to serve as a dipping sauce. To the remaining mixture in the pot, add the chicken broth and salt. Bring to a boil.
- 4
Gradually whisk in the cornmeal, ensuring it is fully incorporated and the mixture is smooth. Reduce the heat to low and simmer for about 10 minutes, stirring frequently to prevent sticking, until the djenkoume has thickened.
- 5
Season the djenkoume with black pepper. Serve hot, with the reserved tomato sauce on the side for dipping or spooned over the top.
💡 Pro Tips
- ✓Red palm oil is crucial for the authentic flavor and color of Djenkoume. If unavailable, a neutral vegetable oil can be used as a substitute, but the taste will differ.
- ✓Stirring the cornmeal constantly is important to achieve a smooth consistency and prevent lumps.
- ✓Djenkoume can be served as small cakes or as a mound. To form cakes, let the mixture cool slightly before shaping.
🔄 Variations
- Add a pinch of chili flakes to the tomato sauce for a bit of heat.
- Serve with grilled chicken, fish, or a hearty stew.