Chenchén
🌽⭐ Premium

Chenchén

10m
Prépa
40m
Cuisson
4
Portions
Facile
Difficulté

Maïs concassé cuit comme un riz avec sofrito et lait de coco, spécialité du sud-ouest dominicain.

#dominican#san-juan#cracked-corn#corn#side-dish#chivo

Portions

4portions

Ingrédients

Nutrition

calories380
protein7g
carbs56g
fat15g
fiber5g

Par portion

Étapes

Rinse the corn

Rinse the corn

Put the cracked corn in a bowl and rinse several times under cold water, letting any loose husks float to the top and pouring them off. Drain well.

  • no amount used (rinsing only) cracked corn

✅ C'est prêt quand : the rinse water runs mostly clear

Make the sofrito

Make the sofrito

In a medium caldero or pot (about 4 liters), heat the oil over medium heat and cook the onion, green pepper and garlic, stirring often, for about 4 minutes.

  • 2 tbsp vegetable oil
  • ½ onion
  • ½ green pepper
  • 2 garlic cloves

✅ C'est prêt quand : the onion and pepper are soft and translucent

⏱4:00

Boil

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Steam

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Serve

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History & Culture

The Story Behind the Dish

📍 San Juan de la Maguana📅 Traditional🌽 DO

Chenchén is the pride of San Juan de la Maguana in the south-west of the Dominican Republic, a farming region where corn has long been more common than rice.

Chenchén con chivo, cracked corn with stewed goat, is the region's signature dish.

⭐ Why It's Famous

Nutty, fluffy and slightly sweet from the coconut, it's a delicious alternative to rice.

💡 Fun Fact

Cracked corn for chenchén is sold in bags in Dominican colmados, in both white and yellow varieties.

🌽

San Juan de la Maguana

18.81°N, -71.23°W