Chef-tested recipe
A savoury Beninese cornmeal preparation cooked directly in a seasoned tomato base.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Total Time
- 55 minutes
- Cuisine
- Beninese
- Course
- Main or Side Dish
- Cooking Method
- Stovetop stirring
- Difficulty
- Intermediate
- Best Served With
- Grilled chicken, fried fish or eggs
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 400 g fine corn flour paid link
- 600 g ripe tomatoes, blended
- 40 g tomato paste
- 180 g onion, finely chopped
- 15 g garlic, minced
- 60 ml red palm oil or neutral oil paid link
- 900 ml chicken or vegetable stock
- 1 small chilli, optional
- 8 g fine salt paid link
- 5 g fermented locust bean seasoning, optional paid link
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, chilli 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.
Beginner Technique 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 flavour and colour will change.
- Fine yellow cornmeal can replace West African corn flour; adjust liquid as needed.
Storage
Refrigerate covered for up to 2 days. Reheat with a splash of water over low heat, stirring until evenly hot.
Allergen Notes
The base recipe can be free of major allergens, but check stock and fermented seasoning labels carefully.
Always Cook with Heart. Always!
