A smooth, savory porridge of semolina or corn flour cooked in a concentrated tomato sauce with onions and spices. Similar to amiwo but with a deeper tomato flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat oil and saute onion until soft.
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2
Add blended tomatoes and tomato paste, cook 15 minutes until reduced.
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3
Add water and bring to a boil.
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4
Gradually stir in semolina, mixing continuously to prevent lumps.
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5
Cook on low heat for 15 minutes, stirring frequently, until thick and smooth.
Did You Know?
Djenkoume is sometimes called the poor man's amiwo because it uses semolina instead of the more labor-intensive fermented corn dough.
Chef's Notes
Equipment Tips
- heavy pot
- blender
- wooden spoon
Garnishing
tomato sauce drizzle
Accompaniments
The Story Behind Djenkoume
Djenkoume is a beloved everyday dish that showcases the Beninese talent for transforming simple grain porridges into flavorful meals through the generous use of tomatoes and aromatics. The dish is particularly popular in the Ewe communities of southeastern Benin and neighboring Togo.
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