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.

Pâte Rouge:

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.

Serves 4.


country : Benin

course : side dish


source : http://www.geocities.com/fon_is_fun/beninese_food_recipes.htm