2 tsp chopped scotch bonnet
¼ onion, finely chopped
2 Tbsp tomato puree
320 g corn flour
Pound chilies, bouillon, onion to a paste. Add 2 Tbsp oil to pan. Fry paste.
Add tomato puree. Fry 2 more minutes.
Add 600 ml water and bring to a boil. Season with salt and pepper.
Whisk in the corn flour vigorously until mixed in. Pour into a greased bowl and allow to cool.
Dip into sauce.
1 tsp piment
2 Tbsp tomato paste
2 Tbsp oil
2 cups water
Saute the onions, piment, garlic, and tomato paste in oil for a few minutes.
Add water, bouillon, and fish sauce. Simmer 15 minutes.
Add collard greens. Cook 5 more minutes.
Beninese Beef Stew
1 kg beef
300 g chopped onions
1 Tbsp flour
3 Tbsp West African curry powder
2 tsp salt
60 ml peanut butter (sun butter)
360 ml coconut milk
3 whole hot red chilis
okra (frozen pieces or whole)
2 sweet potatoes, cut into 1-inch cubes and deep fried.
Melt margarine in pan. Brown beef. Remove beef.
Fry onions until golden brown. Add garlic. Fry one more minute.
Add flour, curry powder, salt, cayenne pepper, peanut butter.
Add coconut milk and chilies. Simmer, covered 2 hours.
Add okra and fried sweet potatoes.
Serve on rice.