A raw, vibrant condiment of finely diced fresh tomatoes, onions, and scotch bonnet pepper dressed with lime juice and salt. Moyo brightens and elevates any grilled dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Dice tomatoes into small uniform pieces.
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2
Finely dice the onion and mince the scotch bonnet pepper.
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3
Combine all vegetables in a bowl.
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4
Squeeze lime juice over the mixture and season with salt.
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5
Add parsley, toss gently, and let sit 10 minutes before serving.
Did You Know?
Moyo is to Beninese grilled food what ketchup is to American burgers, except no Beninese cook would ever use bottled sauce when fresh moyo takes five minutes.
Chef's Notes
Equipment Tips
- sharp knife
- cutting board
- mixing bowl
Garnishing
lime wedge
Accompaniments
grilled chicken, grilled fish
The Story Behind Moyo
Moyo is a simple yet essential element of Beninese cuisine that demonstrates the preference for fresh, raw condiments to accompany cooked foods. The combination of raw tomato, onion, and hot pepper with citrus is a pan-West African technique that likely predates the introduction of tomatoes from the Americas, when similar sauces were made with indigenous ingredients.
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