Benin • Africa • medium • 510 mins
Benin Wagashi
Description
Wagashi is a traditional cheese made from fermented soybeans, popular in Benin and other West African countries. It is often enjoyed as a snack or used in various dishes, symbolizing the resourcefulness of local cuisine in utilizing available ingredients.
Ingredients
- 2 cups of soybeans
- 1/4 cup of water
- 1 teaspoon of salt
- 1 tablespoon of palm oil (optional)
- Banana leaves or parchment paper for wrapping
Instructions
- Soak the soybeans in water for about 8 hours or overnight.
- Drain and rinse the soybeans, then blend them with 1/4 cup of water until smooth.
- Pour the blended mixture into a pot and cook over low heat, stirring continuously to prevent burning.
- Once it thickens and begins to separate from the sides of the pot, add salt and mix well.
- Remove from heat and let it cool slightly.
- Shape the mixture into small round or rectangular cakes.
- Wrap each piece in banana leaves or parchment paper.
- Steam the wrapped cakes for about 20 minutes until firm.
- Allow to cool before serving.
Nutritional Information
Calories: 150 per serving
Servings: 4
Dietary: gluten-free, vegan, vegetarian
⚠️ Allergens: soy
Health Benefits
Wagashi is rich in protein and fiber due to the soybeans, promoting muscle health and digestive wellness. The dish is also gluten-free, making it suitable for those with gluten sensitivities. Additionally, the use of palm oil, when included, provides healthy fats and antioxidants. Culturally, Wagashi is a traditional snack in Benin, contributing to community gatherings and healthy eating practices.
Cultural Significance
Wagashi is not only a staple in the diet of many Beninese people but also represents the ingenuity of using local ingredients to create nutritious food. It is often made in households and can be found in local markets, showcasing the culinary traditions of the region.
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