Beninese White Pâté

Ingredients: 320 g corn flour (this is the white 'fine corn meal' sold to make tacos etc) 600 ml water

Cooking Instructions: Bring water to a rolling 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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