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Meat, Africa and overseas

Amiwo with fried chicken

Amiwo with fried chicken is a Beninese specialty made of corn dough cooked in a spiced tomato sauce, served with fried chicken. For 4 people, it takes 70 minutes and medium skill, at about €3.70 per serving. The key to success is stirring the dough constantly until it turns smooth and glossy.

Tonight, a specialty from Benin, amiwo, a red corn dough cooked in tomato sauce, served with crispy fried chicken.

Amiwo with fried chicken
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.70
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Amiwo is a corn dough turned red by the tomato sauce it cooks in, soft and slightly sticky on the fork. Chili and garlic season the chicken, the sauce brings a gentle tartness, and the crunch of the fried chicken contrasts nicely with the softness of the dough. This dish asks for some attention while stirring the dough, but the result is well worth the effort.

This is the kind of recipe to plan for a Sunday or an evening when you have a bit of time, not really a rushed Tuesday. Kids usually love fried chicken, and the corn dough, mild rather than spicy if you go easy on the chili, works well for a family dinner. Mon Chou walks you through each step so the dough stays smooth until the end.

The ingredients

4 people

Pantry

  • Corn flouroften in the pantry 350 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Frying oiloften in the pantry 20 cl
  • Peanut oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Chili pepper 1

The step by step recipe

  1. Season the chicken with garlic, chili, salt and pepper, and let it rest. 15 min

    A bit of lemon in the marinade helps tenderize the meat.

  2. Sauté a chopped onion, add the tomato paste and crushed tomatoes, and let the sauce reduce. 15 min

    Keep cooking until the sauce turns thick and dark.

  3. Mix the corn flour with half a liter of cold water, then pour it into the hot sauce while stirring. 5 min

    Pour it in a thin stream while whisking to avoid any lumps.

  4. Cook the dough over low heat, stirring constantly, until it pulls away from the bottom of the pot. 15 min

    Add a little hot water if it thickens too fast.

  5. Fry the chicken until golden and serve it with the amiwo dough. 15 min

    Check doneness near the bone, the juices should run clear, not pink.

Our tips to get it right

  • Pick a fine cornmeal, it dissolves more easily and gives a lump free dough.
  • Keep some hot water close by while the dough cooks, it thickens fast and can stick to the bottom of the pot.
  • Fry the chicken in hot but not smoking oil, so it browns nicely without drying out inside.

The variations

  • Swap the chicken for fried fish, often served with amiwo in some regions of Benin.
  • For a vegetarian version, serve the dough with sautéed vegetables or red beans in tomato sauce.
  • For kids, cut back on the chili in the sauce and serve extra on the side for adults who like more heat.

What to serve it with

  • Fresh chili on the side
  • A fresh tomato salad
  • A chilled bissap juice

Storage

Store the amiwo dough and the chicken separately for 2 to 3 days in the fridge, in sealed containers. The dough freezes well, the fried chicken loses some crispness but is still good reheated in the oven. Warm the dough over low heat with a splash of water so it turns smooth again.

Questions about this dish

Can you use regular cornmeal instead of corn flour?

Yes, a fine cornmeal works well and gives a similar texture. Avoid coarse grains, the dough would be less smooth.

How do you avoid lumps in the amiwo dough?

Always dissolve the cornmeal in cold water before adding it, never pour it straight into the hot sauce. Pour it in a thin stream while whisking for an even texture.

Can you make amiwo ahead of time?

You can make the tomato sauce and marinate the chicken the day before. The dough is best cooked right before serving, since it firms up as it cools.

Does the chili always make the dish very spicy?

No, you control the heat by the amount of chili you use, one seeded chili keeps it mild. For sensitive eaters, remove the seeds or serve the chili on the side.

How long does it take to make an amiwo with fried chicken?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an amiwo with fried chicken?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an amiwo with fried chicken cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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