Paté, just like doco, is a beloved African snack. It is one popular afternoon snack in Benin. I like to call it my home country Empanada.

Patés are also served during parties, or family gatherings. They make great shareable appetizers.

Ready in: 2h30 min
Serving: makes 10 patés


  • 1 cup warm water
  • 1 tsp active dry yeast
  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • Pinch baking soda
  • 1 Tbsp peanut oil/any vegetable oil
  • 1 Titus sardine sardine
  • ¼ cup diced tomato
  • ¼ cup diced onion
  • Oil for frying


prepare the dough (10 min, 1h30 min rest)

  1. Pour the water into a large mixing bowl or pan.
  2. Add yeast, sugar, salt, and let it stand for 5 minutes.
  3.  Stir with a spoon to combine all together.
  4. Add the flour, baking soda and a tbsp of oil.
  5. Combine with fingers to make a nice dough forms.
  6. Cover with a kitchen cloth or plastic wrap.
  7. Let rise in a warm oven or place for 1 hour 30 minutes.

Prepare the filling (5 min)

  1. Open a Titus sardine
  2. Pour into a small pan (fish+oil)
  3. Add onions and tomatoes
  4. Season with a pinch of salt, ground pepper, garlic powder and cayenne pepper
  5. Put on a medium heat for 3 min slowly stirring to blend everything perfectly
  6. Turn heat off and let the mixture cool down.

Assemble the patÉ (30 min)

  1. Flour a dry large kitchen board or a flat surface
  2. Rub a small amount of oil all over your hands.
  3. Grab a lime size dough and roll it between your palms.
  4. Put the dough on your working surface and roll it out into a thin disc (about 4 inches diameter and 1/8 inch thick). It does not have to be perfect! You can use a round jar cover to cut out the circle. It gives all the patés the perfect same size.
Roll dough out into a thin disc
Roll dough out into a thin disc
Cut out round shape with a cutter to make same size paté
  1. Put a tablespoon of filling in the middle of the circle shaped dough.
Put filling on circle shaped dough
Put filling on circle shaped dough
  1. Fold it and secure the edges with a fork.
Secure edges with a fork
Secure edges with a fork
  1. Repeat the process (3, 4, 5, 6) until all the dough is finished.

Fry the paté (15 min)

  1. Heat oil in a large deep pan over a medium heat.
  2. Test that the oil is hot by putting in a tiny dough. The dough should pop up automatically. If it does not, the oil is not hot enough and you should wait a little longer.
  3. Add 5 patés at a time in the hot oil to deep fry them (don’t crowd the pan, put less if your pan cannot hold a batch of 5).
  4. Fry each side until golden brown (about 2 min on each side for the first batch, it takes less time for the next batch to cook as the oil is much hotter).
  5. Drain the paté onto a paper towel.
  6. Serve it hot or warm.

Bon appetit!


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