Ingredients
Base
- 6ripe tomatoes, finely diced
- 2onions, very finely chopped
- 3hot chillies, finely chopped
To dress
- 4 tbspvegetable oil, or palm oil
- juice of 2 limes
- 1 tspsalt
- 1/2 tspground black pepper
Sometimes added
- 2garlic cloves, crushed
- 1stock cube, crumbled
- a handful of parsley, chopped
To serve
- fried or grilled tilapia
- fried plantain
- attiéké or rice
Directions
- Cut each tomato in half and scoop out the seeds and watery pulp. Dice the remaining flesh small and evenly. Aim for pieces about half a centimetre.
- Chop the onion as finely as you can manage. Rinse the chopped onion under cold water in a sieve. Squeeze it dry in a cloth or in your hands. Rinsing takes out the harsh sulphurous edge without losing the crunch.
- Chop the chillies as finely as the onion. Keep the seeds in for a fierce relish. Remove them for something gentler. Wash your hands afterwards and keep them away from your eyes. Combining everything is done in one bowl.
- Put the diced tomato, onion and chilli in a bowl. Add the garlic if you are using it. Pour over the oil and the lime juice.
- Season with the salt and black pepper. Crumble in the stock cube if you want a deeper savoury note. Turn everything gently with a spoon. Do not stir it hard, since you do not want to crush the tomato.
- Cover it and let it sit for twenty minutes at room temperature. Do not leave it for hours, since it turns watery and dull.
- Taste it and adjust the salt and lime. It should be sharp, hot and clearly salty. Fry or grill the fish and set it on a plate. Spoon the moyo generously over the whole fish. Make it the same day and preferably within an hour or two of serving. It does not keep and goes watery overnight.
Technique
- Scoop the seeds and jelly out of the tomatoes, since that is what makes the relish watery.
- Rinse and squeeze the chopped onion to take out the harsh edge.
- Let it stand only twenty minutes; hours make it watery and dull.
Substitutions
- Palm oil in place of vegetable oil, which is common.
- Lemon in place of lime.
Variations
- With chopped parsley through it.
- Made hotter, with more chilli.
- With cucumber diced in, which some cooks add.
History
A raw tomato, onion and chili relish spooned over grilled fish along the Cotonou beachfront, the standard partner to fried tilapia.
Frequently asked questions
What is Moyo?
Moyo is a sauce & condiment from Benin: fresh tomato-onion-chili sauce spooned over fried fish. A raw tomato, onion and chili relish spooned over grilled fish along the Cotonou beachfront, the standard partner to fried tilapia.
How long does Moyo take to make?
Moyo takes 20 min of preparation and none of cooking. The recipe makes 1 bowl. It is rated easy to make.
What can I substitute in Moyo?
Yes, within limits. Palm oil in place of vegetable oil, which is common. Lemon in place of lime.
What is the most important thing to get right in Moyo?
Season with the salt and black pepper. Crumble in the stock cube if you want a deeper savoury note. Turn everything gently with a spoon. Do not stir it hard, since you do not want to crush the tomato.
