Chenchén

Ingredients

Corn

• 500 gcracked corn, maíz partido or maíz trillado, soaked overnight

Liquid

• 600 mlcoconut milk
• 600 mlwater or stock
• salt

Seasoning

• 1onion, chopped
• 1red pepper, chopped
• 4 clovesgarlic
• 2 tbspoil
• 1 tspdried oregano
• 1 sprigthyme
• black pepper

To serve

• chivo liniero, the goat stew of the southwest
• or any stew with plenty of sauce

Directions

1. Soak the cracked corn overnight in plenty of cold water. Drain and rinse it thoroughly, rubbing it with your hands.
2. Drain it properly, since excess water gives a wet chenchén rather than a fluffy one. Chenchén should be fluffy and dry, with separate grains, not creamy or porridge-like.
3. Use roughly two and a half times the volume of liquid to soaked corn. Too much liquid gives a wet mush that cannot be rescued.
4. Fry the onion, pepper and garlic in oil until soft, which takes ten minutes. Add the dried oregano and the thyme. Season the liquid firmly with salt before the corn goes in.
5. Season it more than seems right, since the corn absorbs a great deal and cannot be salted properly afterwards.
6. Taste the liquid: it should be noticeably salty. Add the drained corn to the seasoned liquid and bring it to a boil. Now the rule about lifting the lid.
7. Take it off the heat and let it stand, covered, for fifteen minutes. That rest lets the moisture distribute evenly and it is the difference between fluffy and wet. Serve it alongside chivo liniero or another stew, with plenty of sauce spooned over.

Technique

• Cracked corn is not cornmeal or hominy, and no substitute works.
• It should end up fluffy and dry rather than creamy, unlike chacá.
• Season the liquid heavily, since the corn absorbs it all.

Substitutions

• There is no real substitute for cracked corn.
• Water and a stock cube in place of coconut milk, which is plainer.

Variations

• Made with more coconut milk, which is richer.
• Chacá, the sweet version of the same grain.
• Made with stock rather than coconut milk.

History

The signature grain of San Juan de la Maguana in the southwest, eaten with chivo liniero.

Frequently asked questions

What is Chenchén?

Chenchén is a salad & side from Dominican Republic: cracked corn steamed with coconut milk until fluffy, served with goat stew. The signature grain of San Juan de la Maguana in the southwest, eaten with chivo liniero.

How long does Chenchén take to make?

Chenchén takes 15 min plus overnight soaking of preparation and 1 hr 30 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Chenchén?

Yes, within limits. There is no real substitute for cracked corn. Water and a stock cube in place of coconut milk, which is plainer.

What is the most important thing to get right in Chenchén?

Drain it properly, since excess water gives a wet chenchén rather than a fluffy one. Chenchén should be fluffy and dry, with separate grains, not creamy or porridge-like.