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Pâté Blanche (White Pâté)
Pâté Blanche (White Pâté) is a traditional Beninese recipe for a classic dish of corn meal (corn flour) cooked to a smooth and thick paste with water that's a staple accompaniment. The full recipe is presented here and I hope you enjoy this classic Beninese version of: White Pâté (Pâté Blanche).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+cooling)
Serves:
4–6
Rating: 
Tags : Benin Recipes
This is a
Beninese version of the cornmeal pap that's common to much of
Africa. This is the 'white' or 'plain' version.
Ingredients:
320g corn flour (this is the white 'fine corn meal' sold to make tacos etc)
Method:
Bring 600ml water to a rolling boil. Lightly season and add the cornflour whilst whisking vigourously 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 sauce.
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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