🇧🇯 Beninese Cuisine

Pate

Fermented Corn Dough Porridge

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 226 kcal

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.

Ingredients

2 cups fermented corn dough
4 cups water
salt to taste

Instructions

1 Dissolve fermented corn dough in 2 cups of water, mixing until smooth.
2 Bring remaining 2 cups of water to a boil in a heavy pot.
3 Gradually pour the dissolved dough into boiling water, stirring vigorously.
4 Cook on low heat, stirring constantly for 15 minutes until thick and pulls from pot sides.
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.