A delicious staple side dish to serve with just about any Togolese main dish
Course Side Dish
Cuisine Togolese, West African
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Author Darlene at International Cuisine
1mediumonionpeeled and minced
2Tbspred palm oil
15oz chopped tomatoes
4cups chicken broth
salt and peper to taste
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.