Mains
Amiwo (Corn Dough with Spicy Tomato Sauce)
Ingredients
- - 300 g (2 1/4 cups) white cornmeal
- - 750 ml (3 cups) water, divided
- - 4 tbsp tomato paste
- - 2 tbsp vegetable oil
- - 1 tsp salt, or to taste
- - 1/2 tsp chilli powder (optional)
- - 4 pieces grilled or fried fish, to serve
Method
- Whisk the cornmeal into 250ml (1 cup) of the cold water to form a smooth slurry.
- In a heavy-bottomed pot, whisk the tomato paste into the remaining 500ml (2 cups) water until fully dissolved, then bring to a gentle boil.
- Pour in the cornmeal slurry, whisking constantly to avoid lumps.
- Stir in the oil, salt and chilli powder if using.
- Reduce heat to low and cook, stirring vigorously and continuously with a wooden spoon, for 12-15 minutes until the dough is thick, smooth, glossy and pulls away cleanly from the sides of the pot.
- Shape the amiwo into a mound on a serving plate and serve hot alongside grilled or fried fish.
Introduction: Amiwo is one of Benin's most iconic dishes: a bright orange-red cornmeal dough, coloured and flavoured by
tomato paste kneaded directly into the paste itself, traditionally served with grilled fish.
Cultural Background: Amiwo is one of Benin's most iconic dishes: a bright orange-red cornmeal dough, coloured and flavoured by
tomato paste kneaded directly into the paste itself, traditionally served with grilled fish. It is a centrepiece
dish for Sunday family lunches throughout the country.
Tips: This dough thickens quickly and can catch on the bottom of the pot – keep the heat low and don't stop
stirring in the final few minutes.
Variations: Some versions incorporate a spoonful of palm oil for extra richness and a deeper red hue.
Vegetarian/Vegan: Serve the amiwo dough with grilled vegetables or fried plantain instead of fish for a vegetarian plate.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat with a splash of water in a covered pan over low heat, stirring until smooth and warmed through.
Nutrition: Approx. 310 kcal, 8g protein, 9g fat, 50g carbohydrates per serving (dough only, excluding fish).
FAQs:
Q: Why is my amiwo pale instead of red?
A: Use a generous amount of tomato paste and make sure it's fully dissolved into the water before adding the cornmeal.
Q: What fish pairs best with amiwo?
A: Grilled tilapia or mackerel are the most traditional pairings.