Benin's Red Delight: Pâte Rouge

1.In a large pot, bring 4 cups of water to a boil. Add a pinch of salt to the boiling water.

2.Gradually whisk in the cornmeal, stirring continuously to prevent lumps from forming. Cook for about 10-15 minutes on medium heat, stirring frequently until the mixture thickens and pulls away from the sides of the pot.

3.Once thickened, remove the pot from heat and set aside, covering it to keep warm.

4.In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

5.Add the minced garlic and diced bell pepper to the skillet, cooking for an additional 3-4 minutes until softened.

6.Stir in the tomato sauce, ground ginger, ground cumin, paprika, and cayenne pepper. Cook for about 5-7 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

7.Add the cooked beans to the tomato sauce mixture, stirring to combine. Let it simmer for another 5 minutes to heat through.

8.To serve, spoon the cornmeal mixture onto plates and top with the rich tomato and bean sauce. Garnish with fresh parsley.