Entree: Benin – Central Culinary Region – Amiwo (Savory red palm-oil and tomato cornmeal porridge often served with smoked fish or stews)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 cups (240 g) fine cornmeal
- 4 cups (960 ml) water or light fish/vegetable stock
- 4 tbsp (60 ml) red palm oil
- 3 tbsp (45 ml) tomato paste
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 Scotch bonnet or habanero pepper, whole or halved (to taste)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground crayfish or 2 tbsp (20 g) dried shrimp, ground (optional)
- 1 bouillon cube (chicken or fish) or 1 tsp (5 g) bouillon powder
- 8 oz (225 g) smoked mackerel, boned and flaked (approximate usable weight)
- 2 tbsp (30 ml) vegetable oil (for sautéing)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or green onion for garnish
- Lime or lemon wedges for serving

Instructions

1. Heat the 2 tbsp (30 ml) vegetable oil in a large saucepan over medium heat, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the tomato paste and red palm oil, cook 2–3 minutes until well combined and the oil takes on a deep red color.
3. Add the ground crayfish or dried shrimp (if using), bouillon cube, and the whole or halved Scotch bonnet pepper; stir to combine.
4. Pour in the water or stock and bring to a gentle boil. Reduce heat to low and whisk in the cornmeal slowly to avoid lumps.
5. Cook, stirring frequently, until the cornmeal thickens and pulls away from the sides of the pot, about 10–15 minutes. Add more water in small amounts if mixture becomes too thick; aim for a dense but moist porridge.
6. Fold in the flaked smoked mackerel, season with salt and black pepper to taste, and simmer 3–5 minutes to heat the fish through and meld flavors. Remove the Scotch bonnet pepper before serving if you prefer milder heat.
7. Transfer Amiwo to a serving dish, garnish with chopped parsley or green onion, and serve with lime or lemon wedges and a side stew or additional smoked fish as desired.