Beninese Red Pâté

Ingredients: 320 g 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

Cooking Instructions: 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 600 ml water and bring to a boil. Lightly season and add the cornflour whilst whisking vigorously 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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