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

Method

1. Blend the tomatoes, onion, garlic, ginger, and Scotch bonnet with a little water until smooth.
2. 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.
3. Season with salt, pour in the remaining water, and bring to a steady simmer.
4. Sprinkle in the maize flour while stirring vigorously to prevent lumps.
5. Cook over low heat, stirring constantly, until the mixture pulls away from the sides and becomes a firm, smooth paste.
6. Cover and steam for a few minutes, then serve hot, traditionally with fried fish or chicken.