Tomato Cornmeal Cakes | Djenkoume
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In Togo, corn is everything, ever. Sometimes it is served as porridge. And sometimes it’s served as Djenkoume, a.k.a. cornmeal cakes, a.k.a. edible sand castles. Djenkoume is a cornmeal, tomato, and red palm oil corn cake, rather like polenta. But there’s so much more about the dish… there’s onion, garlic, and ginger in the mix. And a mound of homemade, spiced tomato sauce.
Tomato Cornmeal Cakes | Djenkoume
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In Togo, corn is everything, ever. Sometimes it is served as porridge. And sometimes it’s served as Djenkoume, a.k.a. cornmeal cakes, a.k.a. edible sand castles. Djenkoume is a cornmeal, tomato, and red palm oil corn cake, rather like polenta. But there’s so much more about the dish… there’s onion, garlic, and ginger in the mix. And a mound of homemade, spiced tomato sauce.
Ingredients
  • 3 cloves garlic , crushed
  • 1 tsp grated ginger , fresh
  • 1 medium onions , minced
  • 2 Tbsp red palm oil , or other oil
  • 15 ounce tomatoes (chopped)
  • 2 Tbsp tomato paste
  • salt
  • pepper
  • 4 cups chicken broth -OR-
  • 4 cups vegetable broth
  • 2 cups cornmeal
Servings:
Units:
Instructions
  1. Cook the garlic, ginger, and onion in oil until softened.
  2. Add on the tomatoes and tomato paste and gently simmer the mixture until a thick sauce forms, about 15 minutes.
  3. Remove 1 cup and set aside for serving.
  4. Pour on the chicken stock to the remaining tomatoes and whisk in the cornmeal, being sure to add it in a smooth stream.
  5. Cook until thickened, about 10 minutes.
  6. Spoon into oiled ramekins or bowls and press smooth.
  7. Unmold onto each plate and serve with the reserved sauce
Recipe Notes

Served with Grilled Togo Chicken.

This holds up stiffer if you let the mixture cool a few minutes before attempting… you’ll notice it thickening.