Amiwo

Ingredients11

• fine yellow cornmeal250 g
• ripe tomatoes400 g
• onion1
• garlic2 cloves
• tomato paste1 tbsp
• vegetable oil2 tbsp
• chicken stock500 ml
• salt1 tsp
• sugar1 tsp
• Madame Jeanette pepper1
• celery leaves2 tbsp

Method

1. Finely chop the onion, garlic, tomatoes, and celery leaves. Seed and mince the Madame Jeanette if using.
2. Heat the oil in a heavy pot and fry the onion and garlic until soft.
3. Add the tomatoes, tomato paste, celery, pepper, salt, and sugar. Cook until the tomatoes break down into a thick sauce.
4. Pour in the stock and bring to a simmer.
5. Rain in the cornmeal while stirring constantly so no lumps form.
6. Cook over low heat, stirring often, until the mixture pulls away from the sides and is thick and smooth, about 15 minutes.
7. Taste and adjust salt. Serve hot as a side with chicken or fried fish.