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.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Adalu (Savory Corn and Black-Eyed Bean Stew)
A luscious, slow-cooked pottage of sweet corn kernels and tender black-eyed peas enriched with spiced red palm oil.
Sauce Goussi (Rich Egusi Melon Seed and Smoked Meat Stew)
A velvety, golden melon seed stew studded with succulent smoked fish and tender beef, slow-simmered in aromatic red palm oil.
Ablo (Steamed Fermented Mini Rice and Corn Breads)
Delicately sweet, spongy fermented rice and corn cakes steamed in individual portions.
Adowè (Silky Peeled White Bean Puree with Red Palm Oil)
A velvet-smooth puree of skinned white beans crowned with fragrant, onion-infused red palm oil.