Good evening, Raffies!
Today we have only another 20 countries to go..
Our stop tonight is Togo and its Djenkoume. We are continuing on our vegetarian days and are going to enjoy some cornmeal!
These cornmeal cakes are traditional Togolese side dishes. Usually, accompanied by some fried chicken or vegetables, these rice cakes are great!
The recipe is pretty simple and it won’t take you long:
2 c cornmeal
4 cloves of garlic, crushed
1 onion, thinly chopped
1 tbsp freshly grated ginger
2 tbsp Fair Trade red palm oil
450 g canned tomatoes, chopped
2 tbsp tomato paste
4 c chicken broth or vegetable broth
In a skillet, heat the red palm oil. Sauté the garlic, ginger and onion until soft. Add the tomatoes and the tomato paste while reducing the heat. Stir well and cook until the sauce thickens.
Remove some of the sauce to use as a dip for later.
Add the chicken stock to the skillet and whisk in the cornmeal. You’ll nee a smooth mixture. Leave it to simmer, until it is thick.
You can now form balls out of it or serve it in scoops. Eat it while still hot with some grilled meat or grilled vegetables.
Although it was a very simple dish, I liked the pimped cornmeal. It worked well as a quick dinner.