West Africa · Side
Monyo (Zesty Raw Onion, Pepper, and Smoked Fish Relish)
A piquant coastal Beninese relish of bruised red onions, fiery habaneros, and flaked smoked fish steeped in aromatic heated palm or vegetable oil.
The story
Originating along the coastal Fon communities of Cotonou and Ouidah, Monyo is the ubiquitous no-fuss relish served alongside hot fried fish and fresh corn paste swallows at midday meals. Its magic relies on a rapid blooming method where smoking hot oil is poured directly over raw, hand-bruised alliums rather than frying them, preserving their crisp bite while mellowing sulfur compounds. Traditionally, a heavy wooden pestle or earthenware mortar is used to crush the aromatics just enough to express their vital juices without puréeing them.
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