Amiwo (Spicy Cornmeal with Tomato Sauce)
Sign in to rate this recipe.
The Tale of Amiwo (Spicy Cornmeal with Tomato Sauce)
Story updated
Amiwo, a brick-red pudding of cornmeal cooked in tomato and palm oil until thick, is known in the Fon language as djèwo and is a staple of southern and central Benin. Its name literally means 'fat pudding,' reflecting the richness of the palm oil, and it's traditionally served alongside grilled chicken or fish for family gatherings.
Ingredients
Scale:· 6 servings
- 3 cups cornmeal
- 4 cups water, plus more for the cornmeal
- 1 lb chicken or fish, cut into pieces
- 4 tomatoes, blended
- 1 onion, chopped
- 2 scotch bonnet peppers, blended
- 3 tbsp tomato paste
- 1/4 cup palm oil
- Seasoning cubes, to taste
Instructions
- 1Season and pan-fry or grill the chicken or fish until cooked through; set aside.
- 2Heat palm oil in a pot and fry tomato paste, then add the blended tomatoes and scotch bonnet.
- 3Simmer the sauce 20 minutes until thick and deep red, seasoning with seasoning cubes.
- 4In a separate pot, whisk cornmeal into boiling water, stirring constantly until it forms a thick, smooth porridge.
- 5Stir a generous amount of the tomato sauce directly into the cornmeal until it turns red and well-flavored.
- 6Serve the amiwo topped with the cooked chicken or fish and extra sauce.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.