Benin
Benin’s food is built around corn doughs with tomato sauces, fried wagashi cheese, peanut kuli-kuli and ceremonial palm spirit sodabi. Look for Amiwo (red corn dough cooked in tomato-pepper broth, paired with chicken), Wagashi (fulani cow’s-milk cheese fried and simmered in spicy tomato sauce) and Kuli-kuli (crunchy fried peanut-paste rings and sticks). A Fon festive dish of maize dough cooked directly in a red tomato and palm-oil sauce, served with chicken at ceremonies in Abomey. This atlas has 30 Benin dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Dokounou
Fermented maize dough steamed in leaf parcels, unwrapped hot and eaten with sauce. Ready in 40 minutes prep and 1…
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Gari
Toasted cassava granules soaked in water or sprinkled over beans. Ready in 10 min prep and 20 min cooking. Serves…
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Gari foto
Moistened gari tossed with tomato, onion and scrambled egg. Ready in 15 min prep and 25 min cooking. 4 servings.…
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Igname pilée
Festive pounded yam with peanut or tomato sauces. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…
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Lanhouin
Sea fish salted and fermented until strongly aromatic, used in small seasoning pieces. Ready in 10 minutes prep and in…
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Massa
Small spongy pancakes of fermented rice or millet batter, fried in dimpled pans. Ready in 20 min prep and 30…
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Mawè
Sour fermented maize dough, the mother base for akassa and drinks. Ready in 30 minutes prep and none cooking. Makes…
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Moyo
Fresh tomato-onion-chili sauce spooned over fried fish. Ready in 20 min prep and none cooking. 1 bowl. A sauce &…
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Palm wine
Sweet-then-sour sap tapped from the oil palm, drunk the day it runs. Ready in 5 minutes prep and none cooking.…
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Sauce gombo
Slippery okra sauce with crab or smoked fish. Ready in 25 minutes prep and 45 minutes cooking. Serves 6. A…