Togolese Djenkoume

Heat the oil in a heavy saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until soft and lightly golden.

Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the tomato puree, thyme, bay leaf, chile, salt, and black pepper.

Cook the tomato mixture over medium-low heat for 10–12 minutes, stirring often, until it darkens slightly and the oil begins to show at the edges.

Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and simmer for 5 minutes so the broth becomes evenly seasoned.

Whisk 1 cup of the cornmeal with the cool water in a bowl until smooth. Pour the slurry into the simmering tomato broth while whisking continuously to prevent lumps.

Reduce the heat to low. Gradually rain in the remaining cornmeal, stirring firmly with a wooden spoon until the mixture becomes thick, smooth, and pulls away from the sides of the pot, about 8–10 minutes.

Remove the bay leaf and whole chile. Spoon the Djenkoume into a lightly oiled bowl, smooth the top, and rest for 5 minutes before serving with grilled vegetables, fish, or a Togolese stew.