Benin cuisine

Maize is the most common staple food in southern Benin

Location of Benin

Yams are the most common staple food in northern Benin

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

Chicken

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. It's a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking.

Acarajé

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:

• 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

Beverages

Choukachou or "chouk" is a Beninese millet beer 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.

See also

• African cuisine

References

This article uses material from the "Beninese Cuisine" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License.