Stop and Shop also sells corn flour for
making Pâte made by Goya. It is called "Fine Corn
Meal," and is in the "Spanish Food" isle. If you
try to use plain corn meal, it will be too grainy because it
isn't ground as fine as corn flour. If your Stop and Shop doesn't
carry "Fine Corn Meal" you can call your local Mexican
restaurant who probably buys it in large quantities from a
distributor and would probably sell you a few pounds if you ask
nicely. Corn Flour called "Masaca for Tortillas, Tamales,
Enchiladas, Pupusas, Atoles etc." is sold in Hispanic
grocery stores. It comes in a 2 Kg bag and is made by Azteca
Milling Co. 5021 Zambrano City of commerce, CA 90040
Pate blanche (white - [plain] Pate)
Bring 2 1/2 cups water to a rolling boil.
Add 1 1/2 cups corn flour slowly while stirring it vigorously with a wire whisk until all the lumps are out and it starts to become thick.
Pour the pâte into a greased bowl and let cool before sticking your fingers in it.
Saute diced onions, 1 bullion cube, hot pepper and 2 tbs tomato paste in oil. Add the 2˝ cups of water then follow the same directions as above.
Moyo goes will with pâte rouge: sauté sliced onion in oil with salt, then add chopped tomatoes and sauté briefly.
country : Benin
course : side dish
source : http://www.geocities.com/fon_is_fun/beninese_food_recipes.htm