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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Sonru
Fermented seed condiment shaped into balls and crumbled into stews for depth. Ready in 5 minutes prep and in the…
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Tchoukoutou
Cloudy sour sorghum beer drunk warm from calabashes. Ready in 4 days malting prep and 4 hours cooking. Makes about…
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Télibo
Near-black swallow of dried yam flour eaten with okra or peanut sauce. Ready in 10 minutes prep and 20 minutes…
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Wassa-wassa
Steamed couscous of dried yam flour, eaten with peanut sauce or stew. Ready in 30 minutes prep and 45 minutes…
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Yovo doko
Sweet fried dough balls sold roadside. Ready in 20 minutes prep and 25 minutes cooking. Makes about 30. A snack…
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Zomi
Red palm oil heated with onion and spices into a fragrant cooking oil. Ready in 10 minutes prep and 20…