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A thick, smooth porridge made from fermented corn dough, cooked until silky and served as a base for rich stews and sauces. It is the daily staple of Benin.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash bowl
Accompaniments: sauce graine, legume sauce
Instructions
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1
Dissolve fermented corn dough in 2 cups of water, mixing until smooth.
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2
Bring remaining 2 cups of water to a boil in a heavy pot.
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3
Gradually pour the dissolved dough into boiling water, stirring vigorously.
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4
Cook on low heat, stirring constantly for 15 minutes until thick and pulls from pot sides.
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5
Mold into a smooth dome shape and serve with sauce.
Did You Know?
In Benin, the quality of a cook is often judged by the smoothness of their pate. Lumps are considered a sign of inexperience.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
Accompaniments
sauce graine, legume sauce
The Story Behind Pate
Pate is the cornerstone of Beninese cuisine, with origins predating written history in the region. The fermentation process was developed by early West African communities as a preservation method and to improve digestibility. Every household in southern and central Benin prepares pate daily, making it arguably the most consumed food in the country.
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