Pâté Rouge
(Red 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 'red' or 'flavoured' version that incorporates tomatoes and chillies.

Ingredients

320g corn flour (this is the white 'fine corn meal' sold to make tacos etc)
1 Maggi (or bouillon) cube
2 tbsp tomato puree
2 tsp Piment (Scotch Bonnet chillies pounded to a paste)
1/4 large onion, finely chopped

Pâté Rouge
(Red Pâté) Preparation:

Method:

Pound the chillies, Maggi cube, onion and chillies to a paste in a pestle and mortar. Add 2 tbsp oil to a pan and use to gently fry the chilli paste. Add the tomato puree and fry for 2 more minutes. Add 600ml water and bring to a 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 and tomatoes as primary ingredients:

Seychelles Fish Curry

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Welcome to the Celtnet Recipes Page for Red Pâté

Pâté Rouge(Red Pâté) Recipe

Origin: Benin Period: Traditional

Ingredients

Pâté Rouge(Red Pâté) Preparation:

Method:

Recipes

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Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses