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Abomey (Benin)
Hotels in area
Main course
Vegetarian
Food Flavour DNA
Nutritional Values
580kcal
10gProtein
72gCarbs
28gFat
10gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Also served in
Amiwô
How to order / say it
Say it
Amiwô — [ah-mee-woh]
Order
I'd like to try Amiwo, please.
Locally
Je voudrais essayer Amiwo, s'il vous plaît.
Say locally
A spicy paste made from cornmeal.
Why try it?
Amiwô is cherished in Porto-Novo as a comforting staple that pairs well with various sauces and meats, representing resilience and adaptability in Beninese cuisine.
How it tastes
It's hearty and slightly spicy, with a smooth, thick texture similar to polenta, often absorbed in bold flavors from accompanying dishes.
Origin & History — first documented: 1850
Developed in the 19th century, this dish has roots in the agricultural practices of the region, integrating locally grown maize into daily diets.
Recipe
Ingredients
- 🌾 200 g cornmeal
- 🥕 50 g tomato paste
- 🧄 1 medium onion
- 🧂 2 pieces chili pepper
- 🫒 50 ml palm oil
- 🥕 500 ml vegetable broth
Method
- 1 Boil the vegetable broth in a saucepan.
- 2 Add cornmeal gradually, stirring continuously to avoid lumps.
- 3 Stir in tomato paste, chopped onion, and chili pepper, and continue cooking.
- 4 Pour in palm oil and stir well. Cook until the mixture thickens.
- 5 Serve hot as a main dish.
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