Benin-style Stuffed Corn Cakes

Ingredients

In this adaptation, we replace the traditional Mexican ingredients with those commonly found in Benin cuisine. The filling is made with locally sourced meat, such as chicken or beef, combined with vegetables like onions, tomatoes, and bell peppers. The spices used reflect the vibrant flavors of Benin, incorporating ingredients like ginger, garlic, and African pepper. The corn dough remains the same, providing a familiar base for the stuffed cakes. We alse have the original recipe for Tlacoyo, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) cooked and seasoned meat (chicken or beef), finely chopped 1 cup (150g) cooked and seasoned meat (chicken or beef), finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon African pepper (or substitute with cayenne pepper) 1 teaspoon African pepper (or substitute with cayenne pepper)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 18g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and salt. Mix well until a soft dough forms. Set aside.
2. 2.
   In a separate pan, heat some oil over medium heat. Add the chopped onion, tomato, bell pepper, garlic, ginger, and African pepper. Sauté until the vegetables are tender.
3. 3.
   Add the cooked and seasoned meat to the pan and stir well to combine with the vegetables. Cook for an additional 5 minutes.
4. 4.
   Take a small portion of the corn dough and flatten it in your palm. Place a spoonful of the meat and vegetable mixture in the center and fold the dough over to enclose the filling. Shape it into an oval or round cake.
5. 5.
   Repeat the process with the remaining dough and filling.
6. 6.
   Heat vegetable oil in a frying pan over medium heat. Carefully place the stuffed corn cakes in the pan and cook until golden brown on both sides.
7. 7.
   Remove the cooked corn cakes from the pan and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Benin-style Stuffed Corn Cakes hot and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the dough.
• African pepper — Adjust the amount according to your spice preference. Substitute with cayenne pepper if African pepper is not available locally.

Tips & Tricks

• To enhance the flavor, marinate the meat with spices overnight before cooking.
• Experiment with different fillings such as shrimp, fish, or vegetarian options like mushrooms and spinach.
• Serve the Stuffed Corn Cakes with a side of spicy tomato sauce or a refreshing cucumber and yogurt dip.

Serving advice

Serve the Benin-style Stuffed Corn Cakes as a main course accompanied by a fresh salad or steamed vegetables. They can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the golden brown Stuffed Corn Cakes on a platter, garnished with fresh herbs like cilantro or parsley. Serve with a side of spicy tomato sauce for dipping.