Amiwo

About This Recipe

Amiwo is a beloved staple of Beninese cuisine — a thick, vividly red cornmeal porridge enriched with palm oil, tomato paste, and aromatic spices. It is served at family gatherings and street stalls alike, often accompanied by fried fish or a peppery stew.

Ingredients

Serves 4

• 2 cupsfine cornmeal
• 3 tbsptomato paste
• 3 tbsppalm oil
• 1 tspground pepper blend (cayenne + black pepper)
• 1 tspsalt
• 4 cupswater

Instructions

1. 1

   Boil base

   Bring water to a boil in a heavy pot. Stir in tomato paste, palm oil, pepper blend, and salt.

2. 2

   Add cornmeal

   Gradually whisk in cornmeal to avoid lumps. Reduce heat to medium-low.

3. 3

   Cook through

   Stir continuously for 15–20 minutes until the porridge thickens and pulls away from the sides.

4. 4

   Serve

   Spoon into bowls and serve hot alongside fried fish, beans, or a peppery sauce.

Variations

• •

  Stir in diced onion and scotch bonnet for extra heat.

• •

  Top with hard-boiled eggs.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water.

Frequently Asked Questions