Tomato cornmeal with coconut milk (djenkoume or djinkoume)
Ingredients
2 cups cornflour
2 tsp of Savourous organic garlic powder
1 tsp. of savourous organic ginger powder
2 tsp. of Savourous organic onion powder
2 tbsp. coconut oil
4 tbsp. tomato paste (depend on how deep you want the djinkoume to be colored)
salt and pepper(to taste)
1 can of coconut milk
3 cups of broth (vegetable or chicken….)
Instructions
1
Over medium heat in a pan, cook the dry cornmeal by constantly stirring and scraping the bottom of the pan until the flour is slightly golden. Remove and set aside
2
In a wok, mix the coconut oil, tomato paste, ginger, onion and garlic
3
Cook this mixture over medium heat for about 3 minutes
4
Pour the stock and coconut milk into the mixture, and let it boil
5
Add salt pepper and seasoned to taste (be really easy on the salt as the salt will be more pronounced after the djenkoume is ready)
6
Gradually add your precooked dried cornflour by whisking it well until it is all incorporated and the mixture is as smooth as possible.
7
Cover and let the cornmeal paste simmer for about 10 minutes
8
Remove and serve warm with some salsa, hot sauce and some fried or grilled meat.
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This sounds delicious! What a creative recipe!
Thank so much Andrea.
Wow! I love this combination of flavors.
true. it is flavorful. Thanks Shelly
This is a unique recipe. What is the texture like? Is it like a polenta cake? I’m interested in trying this, maybe I’ll whip up a batch this weekend.
I am not sure if you are familiar with tamale, but it has the same texture.
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