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Beninese amiwo red cornmeal served with spiced chicken and tomato pepper sauce.

Beninese Amiwo with Spiced Chicken

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Savory red cornmeal amiwo served with tender chicken in a tomato and pepper sauce.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Beninese
Calories: 545
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken sauce
  • 2 tbsp red palm oil or neutral oil
  • 2 lb bone-in chicken thighs skin removed
  • 1 large yellow onion quartered
  • 3 cloves garlic
  • 1 inch fresh ginger peeled
  • 1 medium red bell pepper seeded
  • 1 small hot chile seeded for less heat
  • 1 can crushed tomatoes 14.5 oz / 411 g
  • 3 cups chicken broth low-sodium
  • 1 tsp kosher salt divided
  • 1/2 tsp ground white pepper
Amiwo
  • 2 cups fine cornmeal
  • 3 cups water

Equipment

  • Large saucepan
  • Dutch oven
  • Blender
  • Wooden spoon

Method
 

Cook the chicken:
  1. Heat the palm oil in a Dutch oven over medium-high heat. Brown the chicken on both sides.
  2. Blend the onion, garlic, ginger, bell pepper, chile, and tomatoes. Add the mixture, broth, half the salt, and white pepper to the pot.
  3. Cover and simmer for 35 to 40 minutes, until the chicken is cooked through and tender. Transfer the chicken to a plate and keep the sauce warm.
Make the amiwo:
  1. Strain 2 cups of the chicken sauce into a saucepan and combine it with the water. Bring to a simmer.
  2. Whisk in the cornmeal gradually. Cook over low heat, stirring constantly, for 10 to 12 minutes until smooth and thick enough to hold a spoon.
  3. Press the amiwo into a lightly oiled bowl or mold, rest for 5 minutes, then turn it out and slice.
Serve:
  1. Return the chicken to the warm sauce for 2 minutes. Taste and adjust the salt.
  2. Serve the amiwo with chicken and spoonfuls of tomato sauce.

Nutrition

Calories: 545kcalCarbohydrates: 48gProtein: 37gFat: 24gSaturated Fat: 7gCholesterol: 126mgSodium: 760mgFiber: 5gSugar: 7g

Notes

  • Use the chicken sauce as the cooking liquid for the amiwo so the cornmeal carries the dish's flavor.
  • Palm oil gives the traditional color and aroma, but neutral oil is a practical alternative.