Entree: Benin – Central Culinary Region – Djenkoume (Firm cornmeal dumplings similar to polenta served with a savory peanut-tomato sauce and smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) fine yellow cornmeal
- 4 cups (960 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 2 tbsp (30 g) unsalted butter (optional)
- 2 tbsp (30 ml) peanut oil or vegetable oil (for sauce)
- 1 medium onion, chopped (5 1/4 oz (150 g))
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (12 3/8 oz (350 g))
- 1/2 cup (125 g) smooth peanut butter
- 1 cup (240 ml) water or light chicken/vegetable stock
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional) (0.18 oz (5 g))
- 8 oz (225 g) smoked fish, flaked (such as smoked mackerel or smoked herring)
- 1 tsp (5 g) ground cayenne or to taste
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 2 cups (480 ml) fine yellow cornmeal
- 4 cups (960 ml) water
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 2 tbsp (30 g) unsalted butter (optional)
- 2 tbsp (30 ml) peanut oil or vegetable oil (for sauce)
- 1 medium onion, chopped (150 g)
- 3 cloves garlic, minced (9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (350 g)
- 1/2 cup (125 g) smooth peanut butter
- 1 cup (240 ml) water or light chicken/vegetable stock
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional) (5 g)
- 8 oz (225 g) smoked fish, flaked (such as smoked mackerel or smoked herring)
- 1 tsp (5 g) ground cayenne or to taste
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy saucepan bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a rolling boil. Stir in 2 tbsp (30 ml) red palm oil.
2. Reduce heat to medium-low. Gradually whisk in 2 cups (480 ml) cornmeal, stirring constantly to avoid lumps. Continue to cook, stirring frequently, until mixture thickens and pulls away from the sides of the pan, about 15–20 minutes.
3. Stir in 2 tbsp (30 g) butter if using, then transfer the thickened cornmeal to a lightly oiled bowl or onto a clean tray. Wet a serving spoon and shape the djenkoume into individual mounds or logs while warm. Cover and keep warm.
4. Meanwhile, heat 2 tbsp (30 ml) peanut oil in a skillet over medium heat. Add 1 medium chopped onion (5 1/4 oz (150 g)) and sauté until translucent, about 5 minutes.
5. Add 3 cloves (5/16 oz (9 g)) minced garlic and 1 tbsp (15 g) grated ginger; cook 1 minute until fragrant. Add 2 chopped tomatoes (12 3/8 oz (350 g)) and cook until tomatoes break down, about 6–8 minutes.
6. Lower heat and stir in 1/2 cup (125 g) smooth peanut butter, 1 cup (240 ml) water or stock, and the minced Scotch bonnet if using. Whisk until smooth; simmer gently 5–8 minutes to meld flavors.
7. Add 8 oz (225 g) flaked smoked fish to the sauce and season with 1 tsp (5 g) ground cayenne and salt to taste. Simmer 2–3 minutes until heated through and slightly thickened.
8. To serve, portion djenkoume onto plates and ladle the peanut-tomato sauce with smoked fish over or alongside the dumplings. Garnish with chopped cilantro or parsley if desired.

1. In a heavy saucepan bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a rolling boil. Stir in 2 tbsp (30 ml) red palm oil.
2. Reduce heat to medium-low. Gradually whisk in 2 cups (480 ml) cornmeal, stirring constantly to avoid lumps. Continue to cook, stirring frequently, until mixture thickens and pulls away from the sides of the pan, about 15–20 minutes.
3. Stir in 2 tbsp (30 g) butter if using, then transfer the thickened cornmeal to a lightly oiled bowl or onto a clean tray. Wet a serving spoon and shape the djenkoume into individual mounds or logs while warm. Cover and keep warm.
4. Meanwhile, heat 2 tbsp (30 ml) peanut oil in a skillet over medium heat. Add 1 medium chopped onion (150 g) and sauté until translucent, about 5 minutes.
5. Add 3 cloves (9 g) minced garlic and 1 tbsp (15 g) grated ginger; cook 1 minute until fragrant. Add 2 chopped tomatoes (350 g) and cook until tomatoes break down, about 6–8 minutes.
6. Lower heat and stir in 1/2 cup (125 g) smooth peanut butter, 1 cup (240 ml) water or stock, and the minced Scotch bonnet if using. Whisk until smooth; simmer gently 5–8 minutes to meld flavors.
7. Add 8 oz (225 g) flaked smoked fish to the sauce and season with 1 tsp (5 g) ground cayenne and salt to taste. Simmer 2–3 minutes until heated through and slightly thickened.
8. To serve, portion djenkoume onto plates and ladle the peanut-tomato sauce with smoked fish over or alongside the dumplings. Garnish with chopped cilantro or parsley if desired.