Tomato Cornmeal Cakes (Djenkoume) (Tested)

Serves     8


2 tbsp. red palm oil (a must have ingredient for authentic results and West African flavor, or substitute vegetable oil)
1 medium-sized onion, peeled and minced
4 large cloves garlic, peeled and minced
1 tsp. freshly grated ginger root
15 oz. canned diced tomatoes
4 cups chicken broth
1 ½ tsp. salt
2 cups cornmeal


In a flat wide frying pan, sauté the garlic, ginger and onion in the red palm oil over medium-high flame until softened and fragrant. Stir in the tomatoes and adjust the heat to a gentle simmer, cook the mixture about 15 minutes until a thick sauce forms. This breaks down the tomatoes and melds all the flavors together. Use a wooden spoon if need be to further break down any large chunks of tomato.

Now pour the chicken stock and add the salt to the seasoned tomato mixture and bring to a boil. Gradually whisk in the cornmeal until it is all incorporated and the mixture is very smooth.

Simmer the mixture for about 10 minutes, until nicely thickened. Stir often with a flat bottom wooden spoon to scrape the mixture off the bottom of the pan. The cornmeal will be speckled with bits of onion and tomato.

Serve your Djenkoume while nice and hot. This is a good accompaniment for Gboma Dessi. You can form the mixture into cakes and serve on a separate platter, or place a scoop in your bowl with the stew to help sop up the delicious sauce.


Notes and Instructions

Recipe adapted from :

Photo credit: Linda McElroy