Amiwo et Poulet en Sauce

A beloved staple from southern Benin, this dish pairs a silky, brick-red corn porridge with a vibrant, slow-simmered stew. The base of amiwo is maize flour gently cooked with tomato paste and lush palm oil, while the sauce centers on tender pieces of chicken in a savory tomato reduction. The combination of maize flour, palm oil, and tomato paste gives amiwo its signature color and aroma, and the seasoned chicken stew adds richness and balance.

Ingredients

For the Amiwo

• 2 cups maize flour
• 5 cups water, divided
• 2 tablespoons tomato paste
• 3 tablespoons palm oil
• 1 teaspoon salt, or to taste

For the Poulet en Sauce

• 2 pounds bone-in chicken, cut into serving pieces
• 2 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 large tomatoes, diced
• 2 tablespoons tomato paste
• 1 to 2 chili pepper, minced (to taste)
• 3 tablespoons palm oil
• 1 bay leaf
• 1 bouillon cube
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups hot water, plus more as needed

Step-by-Step Preparation

Marinate and prep the chicken

1. Pat the chicken dry, then season with 1/2 teaspoon salt and the black pepper. Rub in half the minced garlic and the grated ginger. Marinate for 20 minutes.

Make the sauce

1. Warm 3 tablespoons palm oil in a wide pot over medium heat. Brown the chicken on all sides; transfer to a plate.
2. In the same pot, add the sliced onion and the remaining minced garlic; cook until translucent. Stir in 2 tablespoons tomato paste, then add the diced tomatoes and the chopped chili pepper.
3. Return the browned chicken to the pot. Add the bay leaf, crumble in the bouillon cube, and pour in 2 cups hot water. Bring to a gentle simmer and cook for 25 minutes, until the chicken is tender and the sauce thickens. If needed, add a splash of hot water to maintain a spoonable consistency. Finish by seasoning with the remaining salt and a pinch more black pepper to taste.

Cook the amiwo

1. In a bowl, whisk the maize flour with 1 cup cool water to make a smooth slurry.
2. In a saucepan, bring the remaining 4 cups water to a boil. Whisk in 2 tablespoons tomato paste and 3 tablespoons palm oil.
3. While stirring, slowly pour the maize flour slurry into the pot. Cook, stirring steadily, until thick and glossy, about 12 minutes. Season with salt.
4. Reduce the heat to low, cover, and steam the amiwo for an additional 10 minutes to finish cooking. If it becomes too thick, stir in a splash of hot water to loosen.

How to Serve and Enjoy

Scoop the warm amiwo into bowls, top with generous ladles of the rich chicken sauce, and serve immediately. If the amiwo firms up as it rests, stir in a spoonful of hot water to restore a soft, spoonable texture right before serving.

Chef’s Tips

• Balance richness by adjusting the amount of palm oil to taste.
• For deeper color and sweetness, bloom the tomato paste a minute longer before adding the diced tomatoes.
• If the sauce reduces too much, add a little hot water and recheck seasoning with salt and black pepper.