Everyday meals
Djenkoumé
Semoule de maïs cuite à la vapeur dans une feuille de bananier ou une marmite, servie avec une sauce tomate-piment à l'huile de palme. Plat emblématique du Togo, à manger chaud, la semoule bien moelleuse.
Ingredients
Ingredients
Sauce
Spices & seasoning
Optional extras
On the side
Instructions
- Blend the tomatoes, the chili and half of the onion until you get a smooth purée.
- Heat the palm oil in a saucepan, add the rest of the onion finely sliced and let it turn golden for 5 minutes.
- Add the tomato purée and the tomato paste, then let it simmer for 20 minutes over low heat until the sauce thickens and the oil rises to the surface.
- Meanwhile, crush the garlic and ginger and add them to the sauce with the salt.
- In another saucepan, bring the water to a boil and pour in the semolina in a steady rain while stirring constantly to avoid lumps.
- Cover and let it cook over low heat for 10 to 15 minutes, stirring, until you get a soft dough that pulls away from the sides.
- Shape the semolina into balls or mounds in deep plates and serve it piping hot with the sauce.
Variations and tips
Shrimp version. Add the ground dried shrimp to the sauce for a more seafoody taste.
Using what you can find here. Replace the palm oil with sunflower oil plus a spoonful of tomato paste for the colour.
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Togo
Togo
Togo
Togo
Togo
Togo
Togo
Togo
Original Ecomely recipe.