Djenkoume

Prepare the Tomato Mixture

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes and tomato paste, cooking until the tomatoes soften and the mixture thickens, about 5-7 minutes.

Add Spices and Liquid

Stir in the ground smoked paprika, ground cayenne pepper (if using), ground black pepper, and salt. Mix well.

Pour in the water or chicken broth and add the bouillon cube (if using). Bring the mixture to a boil.

Cook the Cornmeal

Gradually add the cornmeal to the boiling mixture, stirring continuously to prevent lumps from forming.

Reduce the heat to low and continue to cook, stirring frequently, until the mixture thickens and the cornmeal is fully cooked, about 20-25 minutes.

Serve

Once the Djenkoume is cooked and has reached a thick, porridge-like consistency, remove it from the heat.

Let it cool slightly, then transfer to a serving dish.

Garnish with fresh herbs if desired.