Dakouin du Lac Ahémé (Beninese Fish & Crab/Shrimp Simmered in Toasted Corn-Tomato Gravy) – Authentic Benin Recipe

Specialty of Lake Ahémé in southern Benin, thickening a rich seafood tomato broth with toasted cornflour.

Country of Origin
🇧🇯 Benin (West Africa, Africa)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Flaky white fish and shrimp, Wilted spinach, Steamed rice, Toasted cornflour thickening, Ripe tomatoes

Ingredients for Dakouin du Lac Ahémé (Beninese Fish & Crab/Shrimp Simmered in Toasted Corn-Tomato Gravy) (4 Servings)

  • 1.25 lbs (or 2.5 cups) flaky white fish and shrimp, prepped into bite-sized pieces
  • 1.5 cups wilted spinach, washed and trimmed
  • 1 cup steamed rice
  • 1 medium onion and 3 cloves garlic, finely minced with toasted cornflour thickening
  • 1.5 tbsp traditional Benin seasoning (ripe tomatoes, ginger, garlic, basil)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown flaky white fish and shrimp for 5 minutes.
  2. Add minced onion, garlic, toasted cornflour thickening, and ripe tomatoes, ginger, garlic, basil, stirring for 2 minutes until deeply aromatic.
  3. Add wilted spinach and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in steamed rice right before serving warm.

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