How to Cook African Food. Doukounou Edition.

Kom aka Doukounou is a staple dish in West Africa, especially in Togo, Ghana, and Benin. Here chef Jamil Bah put a twist to it. We are on a journey to rediscover African food and its fusion with modern cuisines. Kom is made out of fermented corn and yuca flour. The process involved cooking the cornmeal and steaming the final product. This dish is usually served with fried fish, tomato coulis, onion sardines and hot chili sauce called tsito.