Kôm (Fermented Corn Dough with Spicy Fried Fish and Tomato Sauce)

A Traditional Togolese Staple — Firm, Tangy & Nourishing

Kom is a traditional Togolese fermented corn dough dish, prepared from fermented maize and cooked into a firm, smooth swallow. It is commonly eaten with rich sauces such as groundnut (arachide) sauce, okra sauce, or palm nut sauce. Kom is deeply rooted in Togolese food culture and valued for both its flavor and its nourishing qualities.

🍽️ Servings

Serves 4 people

📝 Ingredients

For the Kome

• Fermented corn dough (kome) – 600 g
• Water – 1.2 litres
• Salt – ½ teaspoon (optional)

For the Fried Fish

• Whole fish or fish pieces (tilapia, mackerel, or snapper) – 800 g
• Salt – to taste
• Black pepper – ½ teaspoon
• Vegetable oil – for frying

For the Fresh Ground Tomato Sauce

• Fresh tomatoes – 3 medium (about 300 g)
• Fresh chilli peppers – 1–2 (to taste)
• Onion – ½ medium
• Salt – to taste
• Aromat (or seasoning powder) – ½ teaspoon

👩🏽‍🍳 Instructions

1. Prepare the Kome

1. Place the fermented corn dough in a bowl and loosen it with a little water until smooth.
2. Bring 800 ml of the water to a gentle boil in a large pot.
3. Slowly add the loosened dough into the boiling water, stirring continuously.
4. Reduce the heat and stir firmly for 10–12 minutes until the kome becomes smooth, firm, and elastic.
5. Add small amounts of the remaining water if needed to adjust texture.
6. Shape into portions and keep warm.

2. Fry the Fish

1. Clean the fish and season with salt and black pepper.
2. Heat oil in a frying pan over medium heat.
3. Fry the fish until golden and crispy on both sides.
4. Remove and drain on paper towels.

3. Prepare the Fresh Ground Sauce

1. Blend or grind the tomatoes, chilli peppers, and onion until coarse (not smooth).
2. Transfer to a bowl and season with salt and Aromat.
3. Mix well.
   ⚠️ This sauce is raw, fresh, and slightly spicy — do not cook it.

🌸 Mani’s Tips

• Kome should be firm, never watery — it is not porridge.
• Stir confidently while cooking to avoid lumps.
• The ground sauce must stay fresh and uncooked for the true Togolese taste.
• Use fresh fish for the best balance with the tangy kome.

🤍 Mani’s Blessing

May this simple, honest meal remind you of the beauty in tradition.
May your table be filled with nourishment, laughter, and the comfort of home. 🌽🐟🤍