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Djinkoumè (Amiwo) with chicken

Djinkoumè (Amiwo) with chicken and Yebessessi (Moyo). This is a very common meal in Togo and Benin. It’s the mixture of sauce and roasted corn. Typically, the corn is roasted prior to grounding it, but since i live abroad, it easier to slowly toast the corn flour. The Djinkoumè in Togo or Amiwo in Benin is served with braised or fried meat on the side of Yebessessi or M’gbagba (or dja). 

Fried chicken

  • 2 small Chickens
  • 1 tablespoon paprika
  • 1 tablespoon ginger
  • 1/2 teaspoon chilli
  • 3 tablespoon garlic
  • 1 teaspoon Black pepper
  • 1 teaspoon parsley
  • 2 tablespoon salt
  • 2 tablespoon cube

Amiwo or djinkoumè

  • 8 cups corn flour
  • Salt to taste
  • 1 tablespoon oil
  • 1 tablespoon cube

Yebessessi or moyo

  • 2 cups tomato
  • 1/2 onion
  • 4 peppers
  • 1 tablespoon cube
  • Salt to taste

Clean your chicken and cut in half

Season your meat

Refrigerate at least overnight

Boil the chicken until tender

While the chicken is cooking,  add you flour to a dry pot .

Grill it by turning regularly on a medium heat while turning 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.-

Back to the chicken: Fry until golden on both side

Add 4 cups water (including the chicken stock) to a pan and put on a medium heat.

Mix 1 cup of water and 1 cup of the roast the corn flour and set aside.

A soon as the water start boiling add the corn and water mixture. Add the salt, 1 tablespoon oil and 1 tablespoon cube.

When the liquid start to boil reserve the third.

Add 2 cups of the roast the corn flour and mix thoroughly

If it is not soft enough for you add the broth on the side.

Mix and cover for a 7 min

For the Yebessessi roughly puree all the ingredients together.

Serve the Djinkoumè with the Yebessessi and fried chicken.

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The Perfect Layered Salad


6 Cups Spring Mix Lettuce

2 (15 ounce) cans corn, drained

2 cups thinly sliced purple cabbage

3 cups green beans, boiled

2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated

6 Hard Boiled Eggs Sliced

8 Ounces Bacon Cooked and Crumbled

1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.

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Buttermilk Fried Chicken 

2 small chickens

3 cups buttermilk

1 teaspoon cinnamon

1 tablespoon salt

4 teaspoon garlic

1 tablespoon crushed peppercorns

2 tablespoons sea salt

2 tablespoons paprika

1 tablespoon ginger

Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.

Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.

Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off.  Place chicken in roasting pan and  add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.

Roast for 30 minutes at 350 degrees F.

Fried until golden.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.