Georgiana Viou presents Pâté Béninois, a recipe she holds dear to her heart.

The generous and warm-hearted Chef Georgiana Viou made a delightful stop in my kitchen. The Nîmes-based chef is sharing a recipe dear to her heart: Pâté Béninois, a savory fried pastry that she fills with sardines for us.

Find all the childhood recipes that shaped her in her book Le goût de Cotonou. Ma cuisine du Bénin on her website: Georgiana Viou
And if you ever pass through Nîmes, treat yourself to a gourmet experience at Rouge, where Mediterranean flavors meet her unique Beninese touch, giving each dish its distinctive personality.

Pour the warm water into a mixing bowl.
Add the yeast and dissolve it completely in the water.

Incorporate the three purées of condiments and mix again.
Season with salt and pepper, then stir one last time to ensure even distribution.

Gradually mix the flour into the liquid in two stages to prevent lumps from forming.

Knead the dough until it pulls away from the sides of the bowl. Press it firmly to build strength in the dough.

Let the dough rest at room temperature for about 30 minutes, covered with a clean cloth to protect it from drafts.

Heat your oil or start your deep fryer.

Lightly flour a small piece of dough and flatten it on a sheet of parchment paper.
Spread a thin strip of mashed sardines in the center.
Fold the dough over like a turnover, carefully pinching the edges to seal it properly.
You can also shape them differently—Georgiana demonstrates the ring shape in the video.

Gently place the filled pastries into the hot frying oil.
Wait until they float to the surface.
Turn them over to ensure even browning.
Fry for about 5 minutes at 170-175°C, flipping them regularly to get an even golden color.

Remove the pastries from the oil with a slotted spoon and let the excess oil drain.
Let them cool slightly before serving warm, straight away.

A heartfelt thank you to Georgiana for this wonderful journey to Benin through her cooking!

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