Djenkoumé Chicken
This recipe was kindly contributed by the EU Delegation to Togo. Ambassador Cristina Martins Barreira took the opportunity to invite the Togolese Minister of Culture for dinner.
- 1 chicken (cut into pieces)
- 400 g of corn flour
- 50 g of tomato pureé
- 2 fresh tomatoes
- 1 onion
- 2 chicken stock cubes
- 250 ml of sunflower oil
- 1 cup of ground spices (20 g ginger, 2 garlic cloves, one onion)
- salt
Place the corn flour in a dry pot, roast while regularly mixing for 20 minutes, then put aside. Soak the chicken with half the spices, one stock cube, a drizzle of oil and salt. Roast the chicken on charcoal or in the oven.
Heat a pot with 2 tablespoons of oil, add a chopped onion and cook for 5 mins. Add the tomato purée, the remaining stock and spices. Simmer for 15 mins, then add 500 ml of water and boil. In the meantime, mix a handful of corn flour with a bit of water and incorporate into the tomato sauce. When the sauce begins to boil, gradually pour the rest of the corn flour into the sauce while stirring. Continue stirring for around 10 mins, then remove from the stove.
Serve the chicken with the sauce
Place the corn flour in a dry pot, roast while regularly mixing for 20 minutes, then put aside.
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