Djenkoumé au Poulet (Togolese Savory Tomato-Broth Cornmeal Mold with Spiced Chicken) – Authentic Togo Recipe

Celebratory Togolese dish where cornmeal is simmered directly inside a rich, spiced tomato broth.

Country of Origin
🇹🇬 Togo (West Africa, Africa)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Savory red cornmeal polenta cooked in tomato-herb stock, Crisp-braised spiced chicken, Caramelized onion-pepper sauce, Tomato paste, Ginger

Ingredients for Djenkoumé au Poulet (Togolese Savory Tomato-Broth Cornmeal Mold with Spiced Chicken) (4 Servings)

  • 1.25 lbs (or 2.5 cups) savory red cornmeal polenta cooked in tomato-herb stock, prepped into bite-sized pieces
  • 1.5 cups crisp-braised spiced chicken, washed and trimmed
  • 1 cup caramelized onion-pepper sauce
  • 1 medium onion and 3 cloves garlic, finely minced with tomato paste
  • 1.5 tbsp traditional Togo seasoning (ginger, garlic, nutmeg, bay leaf)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown savory red cornmeal polenta cooked in tomato-herb stock for 5 minutes.
  2. Add minced onion, garlic, tomato paste, and ginger, garlic, nutmeg, bay leaf, stirring for 2 minutes until deeply aromatic.
  3. Add crisp-braised spiced chicken and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in caramelized onion-pepper sauce right before serving warm.

More Authentic Togo Recipes