A thick, savory paste of corn flour cooked slowly in a rich tomato and palm oil sauce, sometimes enriched with fish or crab.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat plate with mound
Garnishes: tomato sauce drizzle
Accompaniments: grilled fish, fried plantains
Instructions
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1
Heat palm oil in a heavy pot, sauté onion and garlic 4 minutes until soft.
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2
Add blended tomatoes and pepper, cook 12 minutes until reduced and oil separates.
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3
Gradually sprinkle corn flour into the tomato sauce while stirring vigorously.
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4
Add water gradually, continuing to stir to prevent lumps forming.
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5
Reduce heat to low, cover and cook 15 minutes, stirring every 3 minutes until thick and pulling from sides.
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6
Serve hot, shaped into a mound, with grilled fish or fried plantains alongside.
Did You Know?
Djenkumé gets its distinctive orange-red color from the marriage of palm oil and tomatoes, making it one of the most visually striking dishes in Togolese cuisine.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
- blender
Garnishing
tomato sauce drizzle
Accompaniments
grilled fish, fried plantains
The Story Behind Djenkumé
Djenkumé is a beloved Togolese staple that showcases the nation's mastery of corn cookery. Unlike other corn preparations that use fermented dough, djenkumé cooks corn flour directly into a rich tomato sauce, creating a one-pot dish that is both the starch and the sauce. The technique likely developed as an efficient way to prepare a complete meal with minimal fuel, an important consideration in tropical climates where firewood can be scarce. It remains a favorite weekday lunch across southern Togo.
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