International Cuisine

Exploring the world through food.

Togo Djenkoume Tomato Cornmeal Recipe

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Togo Djenkoume tomato cornmeal recipe is a staple dish in Togolese cuisine.  It is thick and lightly flavored to be used as an accompaniment with other Togolese dishes.  We loved it with the Togo Grilled Chicken recipe for an authentic and traditional Togolese meal. 

a mound of Togolese tomato cornmeal called Djenkoume

Ingredients you will need:

You only need a few ingredients to make this staple Togolese dish.  Cornmeal, ginger root, onion, garlic cloves, chopped tomatoes, tomato paste and some chicken or vegetable broth. 

The ingredient you may not have is important, and that is red palm oil. You only need a couple tablespoons but it is key. You can pick some up here if you can’t find it in your local grocery store or African market. This is also used to make the marinade for the Togo grilled chicken so you will use more of it there. 

What to serve with your Togo Djenkoume tomato cornmeal recipe?

Togo has some other great Togolese cuisine dishes you can serve for an authentic meal. Togolese Spaghetti Salad, Togo Grilled Chicken and for dessert why not serve Keke a wonderful Lime Cake recipe. 

If you would like to learn more about the country of Togo, its traditions, food and culture be sure to check out “Our Journey to Togo” there you will also find more authentic and ancestral recipes like this popular Togolese Spaghetti Salad. 

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

a mound of Togolese tomato cornmeal called Djenkoume
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5 from 2 votes

Togo Djenkoume Tomato Cornmeal Recipe

A delicious staple side dish to serve with just about any Togolese main dish
Course Side Dish
Cuisine Togolese, West African
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 419kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cups cornmeal
  • 4 cloves garlic minced
  • 1 tsp ginger root grated
  • 1 medium onion peeled and minced
  • 2 Tbsp red palm oil
  • 15 oz chopped tomatoes
  • 2 Tbsp Tomato paste
  • 4 cups chicken broth
  • salt and peper to taste

Instructions

  • In a large sauce pan saute' the garlic, ginger onions and palm oil over medium-high heat until soft and fragrant.
  • Add in the canned tomatoes and paste and lower flame to a simmer. Cook for about 15 minutes. Remove 1 cup of the mixture and set it aside to serve as a dipping sauce.
  • Add in the chicken stock into the remaining tomato mixture and bring to a boil. Gradually add in the cornmeal while whisking the entire mixture. Once the mixture is smooth, reduce heat to low and simmer for about 10 minutes.
  • You can put it in a bowl and turn it upside down making a nice mound of Djenkoume or you can make balls.
  • Serve hot with the dipping sauce and alongside the Togo Grilled Chicken for a wonderful Togolese meal.

Nutrition

Calories: 419kcal | Carbohydrates: 68g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1080mg | Potassium: 779mg | Fiber: 9g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 4mg

Indonesian Gado Gado (Salad with peanut sauce)

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Indonesian Gado Gado is a basically a mix of salad type ingredients along with a few other key items.  Gado Gado literally means mix-mix so you get the idea, pretty much anything goes.  The star of this dish however is the delicious peanut dressing.  Many of the vegetables ingredients are either blanched or cooked or sometimes fresh.  This is a fabulous way to use leftovers. Enjoy!

Indonesian Gado Gado

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5 from 1 vote

Indonesian Gado Gado (Salad with peanut sauce)

Course Salad
Cuisine Indonesian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 1 ⁄2 cups roasted unsalted peanuts
  • 1 1 ⁄2 tsp. Indonesian shrimp paste
  • 1 ⁄4 cup grated palm or dark brown sugar
  • 2 cloves garlic peeled
  • 1 Thai chili chopped
  • 3 ⁄4 cup unsweetened coconut milk
  • 1 tbsp. palm or rice vinegar
  • Kosher salt to taste
  • Peanut oil for frying
  • 1 lb. medium Yukon gold potatoes peeled and sliced 1⁄3" thick
  • 7 oz. firm tofu drained, pressed, and cut into 1⁄2"-thick triangles
  • 5 oz. Chinese water or regular spinach stems removed, leaves cut into 2" pieces
  • 4 oz. long beans or regular green beans trimmed and cut into 2" pieces
  • 2 cups mung bean sprouts
  • 2 medium carrots sliced 1⁄4" thick on an angle
  • 1 ⁄4 head green cabbage cored and cut into 1 1⁄2" pieces
  • 1 carrot sliced on an angle
  • 15 Indonesian shrimp chips fried
  • 3 eggs hard-boiled, peeled, and sliced or quartered

Instructions

  • Heat a large nonstick skillet or wok over medium heat.
  • Cook peanuts until golden, 8–10 minutes; let cool.
  • Transfer to a food processor; pulse until ground.
  • Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes.
  • Let cool, unwrap, and transfer to food processor.
  • Add sugar, garlic, and chili; purée into a paste.
  • Transfer paste to skillet and add coconut milk; cook over medium heat, stirring constantly, until mixture begins to separate, 5–7 minutes.
  • Stir in vinegar, salt, and 1⁄2 cup water; simmer until sauce is thickened, 2–3 minutes.
  • Set aside
  • Heat 2" oil in a saucepan until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden and cooked through, 3–4 minutes. Using a slotted spoon, transfer to paper towels to drain.
  • Fry tofu until puffed and golden, about 2 minutes; drain on paper towels.
  • Bring a large pot of salted water to a boil; working in batches, cook spinach, beans, sprouts, carrots, and cabbage until just tender, 30 seconds to 1 minute for spinach, beans, and sprouts and 2–3 minutes for carrots and cabbage.
  • Using a slotted spoon, transfer vegetables to a bowl of ice water until chilled; drain, spread on paper towels to dry, and transfer to a large platter. Add potatoes and tofu,.
  • Top with reserved sauce, shrimp chips, and eggs.

 

Vegyes Nyakleves (Roma Mixed Neck Soup)

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Roma Mixed Neck soup called Vegyes Nyakleves was described as the best broth ever tasted and it was due to the turkey neck in the broth. The recipe calls for any type of neck, duck, goose but it is turkey they claim to be the best.  So be sure to make this Roma dish when you happen to have an extra neck around.

Roma Mixed Neck Soup

Roma Mixed Neck Soup
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Vegyes Nyakleves (Roma Mixed Neck Soup)

Course Soup
Cuisine Roma
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2-3 kinds of necks duck, goose, turkey, etc
  • 1 onion finely chopped
  • mixed root vegetables such as carrots, celeriac, kohlrabi, parsley root, or parsnips diced
  • salt and pepper
  • small pieces of square-shaped pasta preferably homemade

Instructions

  • Cut the necks in small to medium-sized pieces. Saute the onions in a little sunflower oil. Add the vegetables, the necks, a little salt, and cook for a few minutes in its own juice. Add enough water to cover everything and cook until the meat and vegetables become tender. Add salt and pepper to taste. Meanwhile, cook the pasta in boiling water and serve on the side.

 

Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

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Estonia Salmon Cheese pate on rye crisps are delicious and super easy to make. Salmon especially cold smoked salmon is a staple ingredient in Estonian cuisine. I garnished the pate with dill which is a common herb used there as well as edible borage flowers that we grow in our garden.

Borage tastes like cucumber and it is a beautiful garnish, it sort of reminded me of a miniature version of their national flower the cornflower. These would be great as an appetizer for any occasion.

Estonia salmon cheese pate

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5 from 1 vote

Estonia Toorjuustu-suitulohepasteet (Smoked Salmon and Cream Cheese Pate)

Course Appetizer
Cuisine Estonia
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 appetizers
Author International Cuisine

Ingredients

  • 3 oz package good-quality cold smoked salmon
  • 1/3 cup cream cheese at room temperature
  • a small bunch of dill
  • lemon juice to taste
  • freshly ground black pepper to taste
  • To garnish:
  • cucumber or lemon slices
  • fresh dill or chives
  • edible borage flowers
  • finely grated lemon zest

Instructions

  • Chop the smoked salmon into small chunks, place into the food processor together with the cream cheese. Add some lemon juice for seasoning and the dill. Process until smooth.
  • Taste for seasoning - add more lemon juice and season with pepper.
  • If you're serving this with crispy rye bread crisps, then you need some sliced rye bread, use a very dark rye bread. Cut out small squares, circles, or shapes and toast them in a preheated 400 F oven for about 6-7 minutes, until crispy. Cool, then spoon the cream cheese and smoked salmon paté on top and garnish before serving.
  • You can make the paté up to a day in advance, but don't spread it on toasted rye bread until up to an hour before serving, or they won't be crispy.

 

Brazil Oranges

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Brazil oranges are a staple and are always served with the National dish feijoada.  No recipe needed just get a nice ripe orange, peel it and slice it, removing any seeds.  The citrus is perfect with rich bean and pork stew.

Brazil oranges

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5 from 1 vote

Brazil Oranges

Course Side Dish
Cuisine Brazil
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 oranges

Instructions

  • Peel the orange and remove as much of the white pith as possible.
  • Remove seeds.
  • Slice thinly and serve on a plate with feijoada

 

Belize Chimole

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Chimole a delicious stew/soup is of Maya origin and very popular in Belize. It is made with a spice blend called black recado that adds a wonderful smoky flavor to the dish like nothing I have had before. You can find the black recado online or you can make it yourself. The pork meatballs are outstanding and sop up the broth with a homemade tortilla…. Excellent!

Belize Chimole

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Belize Chimole

Course Main Dish
Cuisine Belize
Servings 4 -6
Author International Cuisine

Ingredients

  • 1 chicken divided
  • 4 cloves garlic
  • 1 pound ground pork
  • 3 hard-boiled eggs chopped into small pieces
  • 2 raw eggs
  • 3 Tablespoons black Ricardo
  • Salt and Pepper
  • 1 bay leaf
  • 2 to matoes diced
  • 1 bell pepper diced
  • 1 onion diced
  • Optional – ½ teaspoon cumin ½ teaspoon thyme

Instructions

  • In a small bowl add the Ricardo with enough water so that it will dissolve (add the cumin as well if you are going to use it).
  • In a separate bowl mix the ground pork with the hard-boiled eggs and the raw eggs, add salt and pepper to taste and the thyme if you wish.
  • Form into small meat balls and cook in oven at 350 degrees for about 15 minutes.
  • Brown the chicken with the garlic.
  • When the chicken is brown put in large pot, add the Ricardo liquid and fill the pot with water until the chicken is covered.
  • Add in the diced tomatoes, diced pepper, diced onion and bay leaf - cover the pot and cook over medium-high heat for 30 minutes.
  • Add the meat balls and cook another 5 minutes.
  • If you like your soup thicker, just add a bit of cornstarch mixed with water at the end.
  • Serve with rice or flour tortillas.

 

Wiener Schnitzel (Breaded Veal Cutlets)

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Wiener schnitzel, the national dish of Austria! The real Wiener Schnitzel is made from veal and served with potato salad. The movie “The Sound of Music” had Schnitzel with noodle in the “Favorite Things” song. Authentically, it would never be served with noodles, I guess Schnitzel just doesn’t rhyme very well with potato! Make it authentic and try a warm potato salad called Kartoffelsalat on the side.

Weiner Schnitzel

 

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5 from 1 vote

Wiener Schnitzel (Breaded Veal Cutlets)

Course Main
Cuisine Austria
Servings 4
Author International Cuisine

Ingredients

  • 8 veal cutlets
  • 2 eggs
  • 1 cup unseasoned very fine bread crumbs
  • 1 cup all- purpose flour
  • 1 cup butter
  • ½ cup vegetable or peanut oil.
  • Salt
  • Lemon slices and fried parsley for garnish

Instructions

  • Tenderize the veal to about ¼ inch thick.
  • Salt on both sides
  • Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  • Heat the butter and oil in a large pan, allow oil to get hot.
  • Coat the veal cutlets in the flour then egg and then the bread crumbs.
  • Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  • Remove when lightly browned and put on paper towels to remove any excess oil.
  • Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  • Notes:
  • Serve with a warm potato salad called Kartoffelsalat and lemon wedges.

 

Welcome to International Cuisine

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Welcome to International Cuisine.  The around the world culinary journey began May 1, 2014.  A weekly blog featuring all the countries of the world from Afghanistan to Zimbabwe.   Each week you will learn a little about a country, their culture, we will decide on a menu and  cook a meal. We will have a review of the meal, and share the recipes.  Sign up today to join the journey!