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Name: Ayimolou
Total time: 50 min
Yield: Serves 4
Cuisine: Benin
Ingredients: 400 g fine maize flour; 500 g ripe tomatoes; 1 onion; 3 cloves garlic; 15 g fresh ginger; 60 ml red palm oil; 2 tbsp tomato paste; 1 Scotch bonnet pepper; 1 tsp salt; 700 ml water

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Benin50 minServes 4cooked before

Ayimolou

Ingredients10

fine maize flour400 g
ripe tomatoes500 g
onion1
garlic3 cloves
fresh ginger15 g
red palm oil60 ml
tomato paste2 tbsp
Scotch bonnet pepper1
salt1 tsp
water700 ml

grainvegetablespice & sauceother

Method

Blend the tomatoes, onion, garlic, ginger, and Scotch bonnet with a little water until smooth.
Heat the palm oil in a heavy pot, add the blended mixture and tomato paste, and cook until the sauce thickens and the raw taste is gone.
Season with salt, pour in the remaining water, and bring to a steady simmer.
Sprinkle in the maize flour while stirring vigorously to prevent lumps.
Cook over low heat, stirring constantly, until the mixture pulls away from the sides and becomes a firm, smooth paste.
Cover and steam for a few minutes, then serve hot, traditionally with fried fish or chicken.