Entree: Benin – Djenkoumè (Steamed cornmeal dumpling)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 cups (240 g) fine yellow cornmeal
- 4 cups (960 ml) water, divided
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) butter or neutral oil (optional)
- 3 tbsp (45 ml) red palm oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 small Scotch bonnet or habanero pepper, whole (leave intact if you want milder heat)
- 12 oz (340 g) fresh okra, sliced into 1/4-inch rounds
- 8 oz (225 g) smoked salted fish, desalted and flaked (e.g., smoked mackerel or smoked cod)
- 1 bouillon cube or 1 tsp (approx. 4 g) bouillon powder
- 2 tbsp (30 ml) water (extra, for adjusting sauce)
- 2 tbsp (8 g) chopped fresh parsley or local herbs (optional)
- Freshly ground black pepper, to taste

Instructions

1. Make the djenkoume: bring 3 cups (720 ml) of water and 1 tsp (5 g) salt to a boil in a heavy saucepan. Reduce heat to a simmer and slowly whisk in the 2 cups (240 g) cornmeal in a steady stream to avoid lumps. Stir constantly until mixture thickens, about 5–7 minutes, then cover and simmer very gently, stirring and turning the mass every 5 minutes, until it pulls away from the sides and is firm and glossy, about 15–20 minutes total. Stir in 1 tbsp (15 ml) butter or oil if using. Transfer to a lightly oiled bowl or mold, press smooth, and keep warm while you make the sauce.
2. Prepare the okra and smoked-fish sauce: if your smoked fish is salted, soak in cold water for several hours or overnight, changing water, then drain and break into flakes. Heat 3 tbsp (45 ml) palm oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the chopped tomatoes and the whole Scotch bonnet pepper and cook until tomatoes soften, about 5 minutes. Stir in the sliced okra and cook, stirring, until the okra begins to release its mucilage and is tender, about 6–8 minutes. Add the flaked smoked fish, 1 bouillon cube (or 1 tsp / 4 g bouillon powder), and 2 tbsp (30 ml) water; simmer gently for 5 minutes to meld flavors. Taste and season with freshly ground black pepper (and a little salt only if needed).
3. To serve: unmold the djenkoume onto a platter or cut into portions. Spoon the hot okra and smoked-fish sauce over or beside the djenkoume, sprinkle with chopped parsley or local herbs if using, and serve immediately.