Entree: Benin – Djenkoumè (Steamed cornmeal dumpling)

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 20 min

Cook 35 min

Total 55 min

Ingredients

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

Fine yellow cornmeal — 8 1/2 oz (240 g)
Water — 4 cups (960 ml) total (about 2 lb 1 7/8 oz (960 g)), divided
Salt — 0.18 oz (5 g), plus more to taste
Butter — about 1 tbsp (15 g), optional; practical estimate uses butter
Red palm oil — 3 tbsp (45 ml) (about 1 7/16 oz (41 g))
Onion, chopped — 7 7/8 oz (225 g)
Tomatoes, chopped — 9 7/8 oz (280 g)
1 small Scotch bonnet pepper, whole — about 0.35 oz (10 g); leave intact for milder heat
Fresh okra, sliced into 1/4-inch (0.635 cm) rounds — 12 oz (340 g)
Smoked salted mackerel, desalted and flaked — 7 7/8 oz (225 g) stated; estimate about 6 3/8 oz (180 g) cooked edible fish after soaking, draining, and removing any bones
Bouillon powder — about 1 tsp (4 g); practical estimate uses powder
Water — 2 tbsp (30 ml) (about 1 1/16 oz (30 g)), extra for adjusting sauce
Fresh parsley, chopped — 0.28 oz (8 g), optional; practical estimate uses parsley
Black pepper, freshly ground — to taste; no amount specified

Show original ingredient measurements

Fine yellow cornmeal — 240 g
Water — 960 ml total (about 960 g), divided
Salt — 5 g, plus more to taste
Butter — 15 g (about 1 tbsp), optional; practical estimate uses butter
Red palm oil — 45 ml (about 41 g)
Onion, chopped — 225 g
Tomatoes, chopped — 280 g
1 small Scotch bonnet pepper, whole — about 10 g; leave intact for milder heat
Fresh okra, sliced into 1/4-inch rounds — 340 g
Smoked salted mackerel, desalted and flaked — 225 g stated; estimate about 180 g cooked edible fish after soaking, draining, and removing any bones
Bouillon powder — about 4 g (1 tsp); practical estimate uses powder
Water — 30 ml (about 30 g), extra for adjusting sauce
Fresh parsley, chopped — 8 g, optional; practical estimate uses parsley
Black pepper, freshly ground — to taste; no amount specified

Instructions

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

1. Bring 3 cups (720 ml) of the measured water and 0.18 oz (5 g) salt to a boil in a heavy saucepan. Reduce the heat to a simmer and gradually whisk in the cornmeal. Stir constantly for 5–7 minutes, until thickened. Cover and simmer very gently, stirring and turning the mixture every 5 minutes, until firm, glossy, and pulling away from the sides, about 15–20 minutes total. Stir in the optional butter if using. Transfer to a lightly oiled bowl or mold, press smooth, and keep warm.
2. If the smoked salted mackerel is very salty, soak it in cold water for several hours or overnight, changing the water. Drain, remove any bones, and flake the fish. Heat the red palm oil in a skillet over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Add the tomatoes and whole Scotch bonnet pepper; cook until the tomatoes soften, about 5 minutes. Stir in the okra and cook until tender and beginning to release its mucilage, about 6–8 minutes.
3. Add the flaked smoked mackerel, bouillon powder, and 2 tbsp (30 ml) extra water. Simmer gently for 5 minutes. Season with black pepper and add salt only if needed.
4. Unmold the djenkoume onto a platter or cut it into portions. Spoon the hot okra and smoked-fish sauce over or beside it. Sprinkle with optional parsley and serve immediately.

1. Bring 720 ml of the measured water and 5 g salt to a boil in a heavy saucepan. Reduce the heat to a simmer and gradually whisk in the cornmeal. Stir constantly for 5–7 minutes, until thickened. Cover and simmer very gently, stirring and turning the mixture every 5 minutes, until firm, glossy, and pulling away from the sides, about 15–20 minutes total. Stir in the optional butter if using. Transfer to a lightly oiled bowl or mold, press smooth, and keep warm.
2. If the smoked salted mackerel is very salty, soak it in cold water for several hours or overnight, changing the water. Drain, remove any bones, and flake the fish. Heat the red palm oil in a skillet over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Add the tomatoes and whole Scotch bonnet pepper; cook until the tomatoes soften, about 5 minutes. Stir in the okra and cook until tender and beginning to release its mucilage, about 6–8 minutes.
3. Add the flaked smoked mackerel, bouillon powder, and 30 ml extra water. Simmer gently for 5 minutes. Season with black pepper and add salt only if needed.
4. Unmold the djenkoume onto a platter or cut it into portions. Spoon the hot okra and smoked-fish sauce over or beside it. Sprinkle with optional parsley and serve immediately.