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Easy Djinkoume

Puree of chili and fried chicken
Chicken drumsticks
10, cleaned
1 medium, diced
¼ cup chopped
1 cup, sliced
½ tablespoon. Chopped
½ tablespoon. Chopped
½ juice
Black pepper
1 tablespoon
1 tablespoon
Bouillon cube
1 tablespoon
Salt to taste
Add ½ of water and cook for 35 min and fry until golden on both side
Put the corn flour in a dry pan, grill it by turning regularly with a spatula for 20 minutes, then reserve.
When the flour takes a “café au lait” color, remove it from the heat and reserve it.
If you are roasting too much flour, it does not matter because you can keep it in an airtight container.
Chicken bouillon
4 cups
(If you don’t have enough stock add water)
Mix 1 cup of water, 1 cup of the roast the corn flour and set aside
1 tablespoon, paste
4 tablespoons, puree
Salt to taste
Pinch of baking soda
Add the mixture of water, roast the corn flour and mix thoroughly
Reserve 1 cup of the boiling mixture
Add 2 cups of the roast the corn flour
If it is not soft enough for you add the broth on the side
Mix and cover for a 7 min

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