A savory Beninese cornmeal preparation cooked directly in a seasoned tomato base.
Amiwo is known in Benin for its red-orange color and savory tomato flavor. Unlike plain maize porridge, the corn flour cooks directly in the seasoned sauce so the grain absorbs the flavor from the beginning.
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- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Beninese
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Heat the oil in a heavy pot. Cook onion and garlic for 5 minutes, then add tomato paste and cook for 2 minutes.
-
Add blended tomato, chili and optional fermented seasoning. Simmer 12–15 minutes until reduced and no longer raw-tasting.
-
Add the stock and salt and bring to a steady simmer.
-
Whisk the corn flour with enough cool water to make a pourable slurry, then add gradually while stirring constantly.
-
Cook over low heat for 15–20 minutes, stirring firmly, until thick, smooth and pulling slightly from the pot. Serve hot.
Chef’s notes
- Cook the tomato base fully before adding corn flour.
- Use a sturdy spoon once the mixture thickens.
- The finished amiwo should be cohesive but not dry or crumbly.
Substitutions
- Neutral oil can replace palm oil, although the flavor and color will change.
- Fine yellow cornmeal can replace West African corn flour; adjust liquid as needed.
Serve with
Grilled chicken, fried fish or eggs
Storage
Refrigerate covered for up to 2 days. Reheat with a splash of water over low heat, stirring until evenly hot.
Allergens
The base recipe can be free of major allergens, but check stock and fermented seasoning labels carefully.
Always Cook with Heart. Always!
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