Beninese Amiwo Tomato Cornmeal Bowls with Black-Eyed Peas

Ingredients

• 1 tbsp peanut or vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can black-eyed peas, drained
• 1/2 cup vegetable broth
• 1 cup fine cornmeal
• 2 1/2 cups water
• 1 lime, cut into wedges
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Heat the oil in a saucepan and soften the onion for 4 minutes. Add garlic and ginger and stir for 30 seconds.
2. Add tomatoes, tomato paste, paprika, cayenne, black-eyed peas, and broth. Simmer gently for 10 minutes until thick and glossy.
3. Taste the beans and season with salt, pepper, and a squeeze of lime; keep warm on very low heat.
4. Bring the water and a pinch of salt to a boil in a second saucepan. Whisk in the cornmeal gradually to prevent lumps.
5. Reduce the heat and stir the cornmeal for 6 to 8 minutes until it pulls from the pan and is spoonable but firm.
6. Spoon amiwo into bowls, top with the black-eyed peas, cilantro, and lime. Serve while the cornmeal is still hot and silky.

Allergen note: Contains peanuts. Check stock cubes and chili sauce for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.