400 g of fine wheat semolina
1 kg of fresh tomatoes
1/4 l of sunflower oil
1 tablet of chicken broth
2 to 3 onions
50 g fresh ginger
4 garlic cloves
1 liter of water
salt and pepper
1 Clean the chicken, cut in 4 leaving the carcass and wings aside.
2 Mix garlic, onions and ginger. Season with salt and pepper and add the chicken broth tablet and 10 cl oil.
Soak 4 pieces of chicken in half of this maceration juice.
Sauté the chicken pieces in a hot oil pan for 5 minutes, then put them aside in a baking dish.
3 Cut the tomatoes into pieces and mix them.
for the resulting tomato juice into the oil that has been used to fry the chicken.
Cook over low heat for 15 minutes, adding the second half of the maceration juice.
4 To make the Djenkoumé, pour half of the tomato sauce obtained in a pot with 1 l of water, add the chicken carcass and the wings.
Brown over low heat for 20 minutes, then remove the carcase. Pour the 400 g of fine wheat semolina into the rain and blend the whole.
Remove the mixture from heat and divide into 4 ramekins.
5 Roast the 4 pieces of chicken in the oven.
6 Serve the chicken in 4 plates, unmold the 4 ramequins from Djenkoumé.
Add remaining tomato sauce to the side with a salad leaf and tomato and onion rings.
To finish … Djenkoumé can be accompanied by sweet potatoes (slightly sweet) that can be found in exotic grocery stores. Their preparation is almost identical to that of French fries.