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un plats d'amiwo au poisson au bénin

Amiwo

Savory corn pudding from Benin, flavored with tomato, onion and palm oil

Photo: Adoscam, CC BY-SA 4.0, via Wikimedia Commons

Amiwo is a savory pudding from Benin made with corn flour, tomato paste, onions, garlic, and palm oil. This dish is often served as a side to fried or grilled chicken or fish, along with a fresh tomato and onion relish. It is a staple in Beninese meals and is known for its rich, spiced flavor.

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  • Amiwo means 'fat pudding' in the local language
  • Made with corn flour, tomato paste, onion, garlic, and palm oil
  • Often served with fried or grilled chicken or fish
  • A staple dish in Benin and also found in Togo

What is Amiwo?

Amiwo is a savory pudding made mainly from corn flour, tomato paste, onions, garlic, and palm oil. The mixture is cooked until thick, resulting in a dense, smooth pudding with a reddish color from the tomato and palm oil. Black pepper and salt add a gentle heat and depth. The dish is usually served hot and has a rich, earthy taste, with the palm oil giving it a distinctive aroma and flavor. It is often paired with grilled or fried chicken or fish, and sometimes a fresh tomato and onion relish.

Where does Amiwo come from?

Amiwo comes from Benin, where it is a traditional staple. Its name means 'fat pudding,' referring to the use of palm oil, which is a key ingredient in many West African dishes. The dish is also found in Togo, reflecting shared culinary traditions in the region. While the exact origins are not detailed, Amiwo is deeply rooted in everyday Beninese cooking and is a common accompaniment to various meats and relishes.

How is Amiwo made?

To make Amiwo, corn flour is mixed with water and combined with tomato paste, chopped onions, garlic, salt, black pepper, and palm oil. Sometimes, green hot chillis, shrimp, or chicken bouillon cubes are added for extra flavor. The mixture is stirred and cooked over heat until it thickens into a pudding-like consistency. The result is a firm, sliceable dish that holds its shape when served.

How and when is Amiwo eaten?

Amiwo is typically eaten at lunch or dinner as a side dish. It is commonly served alongside fried or grilled chicken or fish, and often accompanied by a fresh tomato and onion relish. The pudding is cut into portions and eaten with the main protein, making for a filling and flavorful meal. It is a familiar part of daily meals in Benin.

Kinds of Amiwo

Some versions of Amiwo include green hot chillis for heat or shrimp for added flavor. Chicken bouillon cubes are sometimes used to boost the savory taste. While palm oil is traditional, other cooking oils may be used. The basic method and core ingredients remain the same, but seasonings and accompaniments can vary by household.

What Amiwo means

Amiwo is a staple food in Benin and is valued for its simplicity and ability to complement a range of main dishes. It is not tied to any specific festival or religious occasion, but is part of everyday meals. Its name, meaning 'fat pudding,' highlights the importance of palm oil in West African cooking and culture.

Questions people ask about Amiwo

What is Amiwo made of?

Amiwo is made from corn flour, tomato paste, onions, garlic, palm oil, black pepper, and salt. Some versions include green hot chillis, shrimp, or chicken bouillon cubes.

Where does Amiwo come from?

Amiwo is a traditional dish from Benin in West Africa. It is also found in Togo, reflecting shared food traditions in the region.

How is Amiwo served?

Amiwo is usually served hot as a side dish with fried or grilled chicken or fish, and sometimes with a fresh tomato and onion relish.

What does Amiwo taste like?

Amiwo has a rich, savory flavor from the palm oil, tomato, and spices. It is dense and smooth, with a gentle heat from black pepper and sometimes chillis.

Is Amiwo vegetarian?

Amiwo can be vegetarian if made without shrimp or chicken bouillon cubes. The basic version uses only plant-based ingredients.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Amiwo", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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