World Library  
Flag as Inappropriate
Email this Article

Benin cuisine

Article Id: WHEBN0029632231
Reproduction Date:

Title: Benin cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Togolese cuisine, List of African cuisines, Cuisine of Lesotho, Cuisine of Equatorial Guinea, Malawian cuisine
Collection: African Cuisine, Beninese Cuisine
Publisher: World Heritage Encyclopedia

Benin cuisine

Maize is the most common staple food in southern Benin[1]
Location of Benin
Yams are the most common staple food in northern Benin[1]

Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes. Beninese cuisine involves lots of fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.

In southern Benin cuisine, the most common ingredient is corn, often used to prepare dough which is mainly served with peanut- or tomato-based sauces. Fish and chicken are the most common meats used in southern Beninese cuisine is, but beef, goat and bush rat are also consumed. Meats are often fried in palm or peanut oil. Rice, beans, tomatoes and couscous are also significant staple foods. Fruits are common in this region, including mandarin oranges, oranges, bananas, kiwi, avocados, pineapples and peanuts.

Yams are the main staple in the northern Benin, and are also often served with peanut- or tomato-based sauces. The population in the northern provinces uses beef and pork meat which is also fried in palm or peanut oil or cooked in sauces. Cheese is also frequently used in some dishes. Couscous, rice and beans are also commonly eaten, along with fruits such as mangos, oranges, and avocados.


  • Food preparation 1
  • Specialty foods 2
    • Wagasi cheese 2.1
    • Acarajé 2.2
    • Other specialty foods 2.3
  • Beverages 3
  • See also 4
  • References 5

Food preparation

Smoked fish in smoker
Acarajé is peeled black-eyed peas formed into a ball and then deep-fried
Aloko (fried plantain)
A plate of fufu (right) accompanied with peanut soup

Frying in palm or peanut oil is the most common meat preparation, and smoked fish is also commonly prepared in Benin. Grinders are used to prepare corn flour, which is made into a dough and served with sauces. "Chicken on the spit" is a traditional recipe in which chicken is roasted over fire on wooden sticks. Palm roots are sometimes soaked in a jar with saltwater and sliced garlic to tenderize it, which is then used in various dishes. Many people have mud stoves for cooking, which are located outside of their homes.

Specialty foods

Wagasi cheese

Wagasi is a specialty cows-milk cheese of northern Benin made by the Fulani people, and is abundantly available in cities such as Parakou.[1] It's a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking.


Acarajé is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in most parts of the Republic of Benin, Nigeria and Ghana.

Other specialty foods

The following summarizes some other Beninese specialty dishes and foods:[1]

  • Akassa: fermented corn dough served with a sauce
  • Akpan: corn dumplings, dipped in a sauce.
  • Aloko: fried plantain
  • Amiwo: red corn dough, often made with tomato puree, onion and peppers and served with a sauce
  • Beye: cake made of roasted peanuts, cooked in oil
  • Dough: corn dough, usually soaked in sauces
  • Fufu: Mashed yams formed into a paste
  • Garri: a popular West African food made from cassava tubers
  • Moyo: A sauce usually served with fried fish, consisting of tomato sauce, onion and peppers


Choukachou or "chouk" is a Beninese millet beer[1] commonly consumed in northern Benin, and is shipped to southern Benin by railway and roadways. Sodabi is a liquor made from wine palm, and often consumed at events and ceremonies.[1]

See also


  1. ^ a b c d e f "Parakou". Retrieved January 10, 2009. 

This article uses material from the "Beninese Cuisine" article on the Recipes wiki and is licensed under the Creative Commons Attribution-Share Alike License.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.