Now that we’re hitting the beach several times a month, I need some good, portable, grillable recipes. Just grill delicious meat and fish you say? Guess what Bertrand and I gave up for Lent. Enter the vegetable skewer. Benin’s got delicious cheese. It’s kind of like ricotta, except that it’s solid, has a tofu-like texture, and doesn’t melt, and grills up perfectly. Oh wait, it’s nothing like ricotta. Start your...
Allada is famous for its escargot (snails). Every well to do traveler stops there on their way up North. Only an hour outside of Cotonou, it’s an ideal place to buy food for the rest of the trip. Or, if you’re Jean Marc, Helene, Bertrand, and myself, an ideal place to waste an hour drinking beer while eating delicoius snails, snail eggs, and fried cheese.
Ah, cheese. The one thing every expat in West Africa misses. Luckily, Benin has a local cheese that’s excellent, both as a cheese, fried, and as a tofu subsitute. Known commonly as wagasi, from Dendi, it goes by many names: amo in Fon, wara in Nagot, and gasaru in Bariba. The French simply call it fromage (cheese).