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Pâté Rouge (Red Pâté)

Pâté Rouge (Red Pâté) is a traditional Beninese recipe for a classic dish of corn meal (corn flour) cooked to a smooth and thick paste with water, tomatoes and chillies that's a staple accompaniment. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Red Pâté (Pâté Rouge).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+cooling)

Serves:

4–6

Rating: 4.5 star rating

Tags : Vegetable RecipesBenin Recipes



This is a Beninese version of the cornmeal pap that's common to much of Africa. This is the 'red' or 'flavoured' version that incorporates tomatoes and chillies.

Ingredients:

320g corn flour (this is the white 'fine corn meal' sold to make tacos etc)
1 Maggi (or bouillon) cube
2 tbsp tomato puree
2 tsp Piment (Scotch Bonnet chillies pounded to a paste)
1/4 large onion, finely chopped

Method:

Pound the chillies, Maggi cube, onion and chillies to a paste in a pestle and mortar. Add 2 tbsp oil to a pan and use to gently fry the chilli paste. Add the tomato puree and fry for 2 more minutes. Add 600ml water and bring to a boil. Lightly season and add the cornflour whilst whisking vigourously until all the lumps are broken and the mixture starts to thicken. Pour the pâté into a greased bowl and allow to cool.

Serve in a bowl, accompanied by any gelatinous or glutinous chilli-based sauce. To use dip your fingers in the pâté to scoop some of the pap up. Then dip your fingers in the sauce and eat.