Entree: Togo – Djenkoume (Firm steamed corn and cassava dumplings commonly served with savory West African stews)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 cups (320 g) fine yellow cornmeal (maize flour)
- 1 cup (130 g) cassava flour (manioc/tapioca flour)
- 1 tsp (5 g) salt
- 3 cups (720 ml) boiling water, plus extra as needed
- 1 tbsp (15 ml) palm oil or vegetable oil (for the dough, optional)
- 2 tbsp (30 ml) palm oil for the stew
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 scotch bonnet or habanero pepper, whole or chopped to taste
- 4 medium tomatoes, blended (about 2 cups / 480 ml) or 14 oz (400 g) canned crushed tomatoes
- 1 lb (454 g) fresh okra, trimmed and sliced
- 8 oz (225 g) smoked fish, flaked (such as smoked mackerel or herring)
- 1 cup (240 ml) water or fish/chicken broth
- 1 tbsp (8 g) ground crayfish or 1 tsp (5 g) dried shrimp powder (optional)
- 1 tsp (5 g) salt, or to taste
- Fresh parsley or cilantro for garnish

Instructions

1. In a large heatproof bowl, mix the cornmeal, cassava flour, and 1 tsp salt. Keep the bowl near the stove.
2. Bring 3 cups (720 ml) water to a boil. Gradually pour about half the boiling water into the flour mixture, stirring constantly with a wooden spoon to avoid lumps; the mixture will begin to thicken.
3. Return remaining water to a gentle boil. Place the bowl with the thickened mixture over a low simmer (double-boiler method) or use the same pot if large enough. Stir vigorously and continuously while gradually adding the rest of the boiling water until the dough is smooth and elastic and pulls away from the sides, about 10–12 minutes. If the dough is too dry, add a little more hot water; if too soft, add a tablespoon of cornmeal.
4. When the dough holds shape and is no longer pasty, shape it into a log or divide into 8 portions and form smooth balls using wet hands. Wrap in banana leaves or plastic wrap if you wish, or place directly in a lightly oiled dish. Let rest 5 minutes to firm and set.
5. While the djenkoume rests, make the stew: heat 2 tbsp (30 ml) palm oil in a medium pot over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add garlic and the whole or chopped pepper and cook 1 minute more.
6. Add the blended tomatoes (or canned tomatoes) to the pot. Simmer 8–10 minutes until the tomato reduces slightly. Stir in the sliced okra, flaked smoked fish, ground crayfish (if using), and 1 cup (240 ml) water or broth.
7. Simmer the stew gently for 10–12 minutes until okra is tender and the flavors meld. Season with salt to taste and remove the whole pepper if left intact.
8. Slice the djenkoume log into portions or plate the balls. Serve hot with the okra and smoked fish stew spooned over or alongside. Garnish with chopped parsley or cilantro.