Lunches
Pâte Rouge (Corn Paste with Tomato-Pepper
Ingredients
- - 300 g (2 1/4 cups) white cornmeal
- - 750 ml (3 cups) water, divided
- - 4 ripe tomatoes, chopped
- - 2 red bell peppers, chopped
- - 1 scotch bonnet chilli
- - 1 onion, chopped, divided
- - 3 tbsp vegetable oil
- - 300 g (10 oz) beef or chicken, cut into chunks
- - 2 cloves garlic, minced
- - 1 tsp salt, or to taste
- - 1 stock cube (optional)
Method
- Blend the tomatoes, red peppers, chilli and half the onion into a smooth purée.
- Heat oil in a pan, sauté the remaining chopped onion and garlic until fragrant.
- Add the meat and brown on all sides, about 6-8 minutes.
- Pour in the blended purée, stock cube and salt, and simmer for 25-30 minutes until the sauce thickens and the oil rises to the surface.
- Meanwhile, whisk the cornmeal into 250ml (1 cup) of the cold water to form a slurry.
- Bring the remaining 500ml (2 cups) water to a boil, whisk in the slurry, and stir continuously over low heat for 10-12 minutes until thick, smooth and elastic.
- Serve the pâte hot alongside the tomato-pepper sauce.
Introduction: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato
and pepper sauce.
Cultural Background: A midday staple across Benin, pâte rouge pairs smooth cornmeal paste with a bright, slow-cooked tomato
and pepper sauce. It is the kind of dish grandmothers stir over charcoal stoves, testing the paste's elasticity
with a wooden spoon until it pulls cleanly from the pot.
Tips: The paste should be stiff enough to hold its shape when scooped but still pliable – test by pressing a small
ball between your fingers.
Variations: Use smoked fish instead of meat for a coastal-style version common in Cotonou's fishing communities.
Vegetarian/Vegan: Replace meat with cubed eggplant and mushrooms, browned separately and added to the sauce.
Storage: Store the sauce separately from the paste; both keep for up to 3 days refrigerated.
Reheating: Reheat the sauce on the stovetop over low heat. Reheat the paste with a splash of water, stirring until
smooth again.
Nutrition: Approx. 420 kcal, 22g protein, 14g fat, 52g carbohydrates per serving.
FAQs:
Q: Why is my paste lumpy?
A: The initial slurry step prevents lumps – make sure it's completely smooth before adding to the boiling water.
Q: What can I use instead of scotch bonnet?
A: A milder chilli like a red jalapeño works, though it will lessen the characteristic heat.