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Dominican Republic365
LunchDominican dish

Chenchén

The south's corn-fed pride

Total time75 min
Serves6
DifficultyMedium
SpiceMild
Vegetarian
Meal type
Lunch
Region
South
Prep time
15 min
Cook time
60 min
The dish

Chenchén

Chenchén is a traditional side dish from the southern Dominican Republic made from cracked dried corn kernels cooked slowly with coconut milk, butter, and salt. The result is a thick, porridge-like dish with a pleasantly grainy texture similar to coarse polenta or Southern American grits, with a subtle coconut sweetness that sets it apart.

In the southwestern provinces, chenchén often replaces white rice as the starch component of the meal. It is the traditional accompaniment to stewed goat, but it also pairs well with stewed chicken, pork, or beans. The corn used for chenchén is a specific variety of dried field corn that is cracked or coarsely ground rather than milled into fine flour.

Chenchén is an important symbol of regional identity in the Dominican south. While it may be relatively unknown to visitors and even to Dominicans from other regions, those from the south consider it an essential part of their culinary heritage and a taste of home.

What goes in

Key ingredients

cracked corncoconut milkevaporated milkbuttergarlicsaltwater
Make it at home

How to make Chenchén

  1. 1

    Rinse 3 cups of coarsely cracked dried corn and soak it in water at least 2 hours, or overnight, to soften.

  2. 2

    Heat a little oil with 2 tablespoons butter and one minced garlic clove in a heavy pot over medium heat until fragrant.

  3. 3

    Drain the corn, add it to the pot, and stir 2 to 3 minutes to coat it in the seasoned fat.

  4. 4

    Pour in 3 cups water, the coconut milk, evaporated milk, and a good pinch of salt, and bring to a boil.

  5. 5

    Reduce heat to low, cover, and simmer 30 to 35 minutes, stirring occasionally, until the corn softens and absorbs most of the liquid.

  6. 6

    Uncover and continue cooking over low heat 20 to 25 minutes, stirring often to prevent scorching, until the mixture thickens into a coarse, creamy porridge similar to polenta.

  7. 7

    Stir in the remaining butter, adjust salt to taste, and cook 2 to 3 more minutes until fully incorporated.

  8. 8

    Take off the heat and let it sit 5 minutes to firm up slightly before serving as a side, traditionally with stewed red beans or goat.

A home-style reference method; every family and kitchen has its own version.

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