Amiwo

What it really is

Beninese red corn dough seasoned with tomato, onion and pepper.

Amiwo is a red, seasoned corn dough associated with Benin, prepared with tomato, onion and pepper. It is cooked to a thick, mouldable staple and served with a sauce or protein. Its tomato-coloured seasoning distinguishes it from fermented akassa.

Amiwo is Beninese seasoned corn dough with a red colour from its tomato-based cooking mixture. Tomato, onion and chilli are cooked with cornmeal into a thick, mouldable staple; the specific oil and spice balance vary. Discover Benin distinguishes amiwo from akassa, the more simply flavoured fermented maize preparation. This contrast is useful in a menu: amiwo is seasoned in the pot, whereas a plain akassa portion gets most of its flavour from a separate sauce.

How it's served

• Served as a mound or portion with sauce, fish, or meat.
• Its colour and heat vary with the tomato and pepper mixture.

Serve as a mound or cut portion, with fish, meat or sauce when included in the plate. The cooked mass should be firm enough to portion but soft enough to eat with the accompanying sauce. Its reddish colour and chilli level depend on the tomato and pepper mixture. A protein served alongside is not automatically cooked into the dough, so identify whether the plate is plain or combined.

How to write it on the menu

• List fish or meat as accompaniments rather than built-in ingredients unless cooked in.
• Check which cooking oil the kitchen uses.

Name the corn base and note tomato and chilli seasoning. Identify the oil used, especially where palm oil is part of the version. List fish, meat and sauce as separate sides unless they are incorporated directly, and do not describe plain amiwo as a fermented dough.