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.