Mangu

amiwo

Next Dish: Ghormeh Sabzi

Amiwo is a traditional dish from Benin, particularly popular among the Fon ethnic group. It is a corn-based dish, where corn flour is cooked until it forms a thick, porridge-like consistency. The dish is often served with a tomato sauce and can be accompanied by fish or meat. Its preparation method and ingredients can vary based on personal preference and regional influences.

red palm oil

habanero pepper

salt

garlic

smoked fish

maggi cube

Recipe

Ingredients:

  • 2 cups of corn flour

  • 4 cups of water

  • 1 tablespoon of red palm oil

  • Salt to taste

  • 1 Habanero pepper

  • 1 Onion

  • 2 cloves of garlic

  • 2 Maggi cubes

  • 1 cup of smoked fish


Instructions:

  1. Start by preparing your ingredients. Chop the onion, garlic, and Habanero pepper.

  2. Heat the red palm oil in a large pot over medium heat. Once hot, add the chopped onion, garlic, and Habanero pepper. Cook until the onions become translucent.

  3. Add the Maggi cubes and smoked fish to the pot. Stir well to combine and cook for a few minutes until the fish is heated through.

  4. In a separate bowl, mix the corn flour with a cup of water to form a smooth paste.

  5. Gradually add the corn flour paste to the pot, stirring constantly to prevent lumps from forming.

  6. Continue to cook the mixture, stirring frequently, until it thickens to a porridge-like consistency.

  7. Reduce the heat to low and cover the pot. Allow the Amiwo to simmer for about 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

  8. After 20 minutes, taste the Amiwo and add salt if necessary. If the consistency is too thick, you can add a little more water.

  9. Serve your Amiwo hot, accompanied by grilled fish or meat if desired.