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Name: Amiwo
Total time: 40 min
Yield: Serves 4
Cuisine: Suriname
Ingredients: 250 g fine yellow cornmeal; 400 g ripe tomatoes; 1 onion; 2 cloves garlic; 1 tbsp tomato paste; 2 tbsp vegetable oil; 500 ml chicken stock; 1 tsp salt; 1 tsp sugar; 1 Madame Jeanette pepper; 2 tbsp celery leaves

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Suriname40 minServes 4cooked before

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

grainvegetableotherspice & sauce

Method

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