Benin shares many similarities with the cuisines of other west African countries. The staple grain here is corn and is often fermented and ground down into a sticky gooey ball which will be served along side dishes. Here are some of the main dishes you will find in Benin.
Dwèjo (amiwo)
This is the fermented corn brother of fufu. Dwèjo will be served alongside meat and vegetable dishes and is eaten with your hands. The consistency is sticky and gooey and is similar to other variations of a starch side dish such as fufu, gari, and akpu to name a few.
Dahomey Fish Stew
Found in the central region, this is a fish stew cooked in a tomato and onion sauce seasoned with a slight smoky flavour. This is often served with a side of rice.
Kuli-Kuli
This is quite a unique dish to Benin and is considered a national treasure. Kuli-kuli is basically deep-fried peanut butter. Peanuts are ground down, then mixed with spices and then deep fried. They are eaten usually as a delicious snack.
Yovo-doko
Yovo-doko is a street food found in Benin and considered a national desert in the country. It is small, deep-fried fritters made from water, flour, yeast and sugar. The small fritters are fried until golden on the outside and then topped with powdered sugar. It is the Beninese answer to a French beignet or a Tunisian bamboulini.
Wagassi
Wagassi is a cheese made in the north of Benin. The cheese has a mild flavour and a unique look with a red rind caused by soaking the cheese in water mixed with local plants that give the cheese a red hue. It is rarely consumed fresh and is often mixed into other dishes.
