Pâté Blanche
(White Pâté) Recipe

Origin: Benin Period: Traditional

This is a Beninese version of the cornmeal pap that's common to much of Africa. This is the 'white' or 'plain' version.

Ingredients

320g corn flour (this is the white 'fine corn meal' sold to make tacos etc)

Pâté Blanche
(White Pâté) Preparation:

Method:

Bring 600ml water to a rolling boil. Lightly season and add the cornflour whilst whisking vigourously until all the lumps are broken and the mixture starts to thicken. Pour the pâté into a greased bowl and allow to cool. Serve in a bowl, accompanied by any gelatinous or glutinous chilli-based sace. To use dip your fingers in the pâté to scoop some of the pap up. Then dip your fingers in the sauce and eat.

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Other recipes with cornmeal as a primary ingredient
Ngege with Peanut Sauce

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Welcome to the Celtnet Recipes Page for White Pâté

Pâté Blanche(White Pâté) Recipe

Origin: Benin Period: Traditional

Ingredients

Pâté Blanche(White Pâté) Preparation:

Method:

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