Amiwô

Instructions

1. Dilute the maize flour in the lukewarm water, whisking to avoid lumps, then leave it to rest for 2 hours until a light tang develops.
2. Blend the fresh tomatoes with the onion and garlic bulb to a smooth purée.
3. Heat the palm oil in a large saucepan over medium heat until it melts and turns a lovely orange colour.
4. Add the tomato paste and fry it for 3 minutes, stirring, then pour in the tomato purée and simmer for 15 minutes.
5. Season with salt, chilli and pepper, then add the dried shrimp or smoked fish if you're using them.
6. Pour the maize paste into a lightly oiled dish, then cook it by steaming or in a covered saucepan for 20 minutes, stirring until it becomes thick and smooth.
7. Serve the amiwô hot, shaped into balls or spooned onto plates, and generously coat it with the tomato sauce.