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.
