Amiwo (Beninese Maize Porridge) is a traditional Beninese recipe for a classic blend of yoghurt, mango chutney and lime juice typically served as a dipping sauce. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Beninese Maize Porridge (Amiwo).
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Amiwo is the Beninese name for the maize porridge or pap that is made as an accompaniment throughout sub-Saharan Africa. In Benin the porridge can be cooked and served until soft or it can be cooked until stiff enough to form into balls. It can be made plain or it can be flavoured with onions, garlic, tomatoes and chillies.
Here I am giving the recipe for a fairly basic version just flavoured with garlic, onion and chilli.
Ingredients:
500g cornmeal
1 hot chilli
1 onion, chopped
2 garlic cloves, chopped
500ml water
4 tbsp oil
salt and freshly-ground black pepper, to taste
Method:
In a mortar, pound together the chilli, onion and garlic to form a smooth paste. Heat the oil in a pan, add the garlic paste and fry for about 4 minutes, or until the ingredients are soft and aromatic. Take off the heat and set aside.
Bring the water to a boil in a saucepan and stir in the fried garlic and onion mix. In the meantime, take 100g of the cornmeal and mix with a little water to form a paste. Pour this into the boiling water, stirring constantly and mix until smooth. Re-cover the pot and cook for 15 minutes.
After this time work in the remaining cornmeal a little at a time, stirring until sooth after each addition. Continue cooking, stirring constantly until the amiwo has thickened to your liking (this can be either a soft porridge or you can cook until the mixture is thick enough to come away from the sides of the pot). Typically the mixture is cooked for about 10 minutes.
If the amiwo is thick, shape into balls and serve to accompany your favourite stew. Otherwise serve the amiwo in a bowl.
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