Entree: Benin – Amiwo (Cornmeal Pudding)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 cups (320 g) fine yellow cornmeal (maize flour)
- 4 cups (960 ml) water, plus extra as needed
- 1 cup (240 ml) tomato purée or blended fresh tomatoes and red bell pepper
- 4 tbsp (60 ml) red palm oil
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 3 cloves garlic, minced (about 12 g)
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional — adjust to heat preference)
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 8 oz (225 g) smoked mackerel, flaked (or other smoked fish), bones removed
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh parsley or 1 tbsp (3 g) chopped fresh basil for garnish

Instructions

1. In a medium saucepan, warm the red palm oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and scotch bonnet and cook 1 minute more until fragrant.
2. Add the tomato purée and bouillon; simmer 5 minutes, stirring, to concentrate flavors. Add 4 cups (960 ml) water and bring to a gentle simmer.
3. Reduce heat to low. Slowly sprinkle the cornmeal into the simmering tomato mixture in a steady stream, whisking or stirring constantly to prevent lumps.
4. Continue to cook, stirring frequently, until the cornmeal is thick and fully cooked, about 15–20 minutes. If mixture becomes too thick, add hot water 2–3 tbsp (30–45 ml) at a time until you reach a moist, spoonable consistency.
5. Fold in the flaked smoked mackerel and season with salt and black pepper. Simmer gently 3–5 minutes to warm the fish and marry flavors.
6. Adjust seasoning, remove from heat, and stir in an extra tablespoon (15 ml) of palm oil if desired for sheen. Garnish with chopped parsley or basil and serve hot.