Djenkoume recipe

Djenkoumé, from the Ewe for red paste, is a maize dough cooked in a spiced tomato and chicken broth and served with roast chicken.

1 hour and 40 minutesmedium11 ingredients

Ingredients

• 400 g maize flour
• 1200 g chicken
• 500 g tomatoes
• 2 onions
• 4 clove garlic
• 30 g fresh ginger
• 1 tbsp tomato paste
• 1 fresh chili pepper
• 4 tbsp vegetable oil
• 1 tsp salt
• 1000 ml water

How to make Djenkoume

1. Cut 1 chicken (about 1.2 kg) into 4 pieces, keeping the wings and carcass aside. Blend 2 onions, 4 garlic cloves and 30 g of ginger with 1 tsp of salt and 4 tbsp of oil, and rub half of this paste over the chicken pieces.
2. Brown the chicken pieces in a hot pan for 5 minutes, then set them aside in a roasting dish.
3. Blend 500 g of tomatoes with 1 fresh chili. Pour into the pan used for the chicken, add 1 tbsp of tomato paste and the rest of the onion paste, and cook on low heat for 15 minutes.
4. Put half of this tomato sauce in a pot with 1 litre of water and the wings and carcass; simmer for 20 minutes, then remove the bones.
5. Meanwhile roast the chicken pieces in the oven at 200 °C for 30 to 35 minutes.
6. Lower the heat under the pot and rain in 400 g of maize flour (roasted maize flour if you can find it) little by little, stirring hard with a wooden spatula, for about 10 minutes until the red dough is smooth and pulls away from the sides.
7. Shape the dough in wet bowls, turn out onto plates and serve with the roast chicken and the rest of the tomato sauce.

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