Dried tchiayo (or chayo) is a popular ingredient in Beninese and West African cooking, known for its rich flavor when added to sauces. Here’s a recipe for a flavorful sauce made with dried tchiayo.

Ingredients:

• Dried Tchiayo (fish): about 100g, cleaned and softened

• Onions: 2 medium, finely chopped

• Tomatoes: 3 medium, chopped (or 1 cup of tomato puree)

• Garlic cloves: 3, minced

• Ginger: 1-inch piece, minced

• Bell pepper: 1, chopped

• Hot pepper (optional): 1, chopped (adjust to your heat preference)

• Palm oil: 3-4 tablespoons (or vegetable oil if preferred)

• Bouillon cube (Maggi or similar): 1 (optional)

• Salt and black pepper: to taste

• Water: as needed

• Fresh herbs (optional): basil or parsley for garnish

Instructions:

1. Prepare the Dried Tchiayo:

   • Start by softening the dried tchiayo. Place it in warm water for about 10-15 minutes to rehydrate, then drain and set aside.

2. Sauté the Aromatics:

   • In a large pan, heat the palm oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

   • Add the garlic, ginger, and chopped hot pepper. Cook for another 1-2 minutes until fragrant.

3. Add the Tomatoes and Bell Pepper:

   • Add the chopped tomatoes and bell pepper to the pan. Stir well and cook until the tomatoes are soft and start breaking down. This will take about 5-10 minutes.

   • If you’re using tomato puree, cook it down until it thickens and loses some of its acidity.

4. Add Seasoning:

   • Add the bouillon cube (if using) and season with salt and black pepper to taste.

5. Incorporate the Tchiayo:

   • Add the softened tchiayo to the sauce, stirring gently to mix it in with the sauce. Add a bit of water (about 1/2 cup) to help the tchiayo infuse the sauce with its flavor.

   • Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally. Add a bit more water if the sauce becomes too thick.

6. Finish and Serve:

   • Once the tchiayo is tender and the sauce is well blended, adjust the seasoning if needed. Garnish with fresh herbs if you like.

Serving Suggestions:

This sauce is traditionally served with rice, boiled yam, or pounded yam. You can also pair it with steamed vegetables or plantains for a complete meal.

Enjoy your rich, savory tchiayo sauce!