Sesame sauce with Chicken accompanied by Corn paste (Sauce de sésame au viande de poulet accompagné de pâte de maïs)

Submitted by:
Elie Padonou, Kleve, Germany
Land degradation and restoration

Image Source: Author

Ingredients

Sesame sauce:
Saucepan
125ml oil
500g tomatoes
150g onions
10g chilies
2g crushed spices
30g sesame flour
2.5g salt
1/2g potassium soda
10g dried shrimp flour
3/4L water
1kg cooked meat

Corn paste:
Pot
Paddle
1/2L water
500g corn flour

Sesame sauce:

1. First crush the condiments (tomato, onion, chili and spices) with a blender, light the fire, put the pan, add oil to the pan, add the crushed condiments. Stir the mixture and simmer 3-5 minutes, then add the shrimp flour and simmer another 3-5 minutes. Add water and salt as desired and simmer for 3-5 minutes.

2. Mix the sesame flour with a little water and add it to the sauce, then simmer for 3-5 minutes to homogenize the sauce.

3. Finally add the cooked meat and simmer 3-5 minutes before serving the sauce.



Corn paste:

1. Put 1/2L of water in the pot. Leave the boiled water at a temperature of 60 degrees.

2. Knead the corn flour and add it to the pot. Stir the mixture until a mush. Cover the pot and let it boil for about 5 minutes. Gradually add the corn flour and stir until the dough forms.

3. Finally, cover the pot and leave the corn paste on the fire for 2 minutes before serving

Background

This dish is traditionally eaten in southern Benin. I learnt to cook the dish with my mother when I was young.

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