Wagasi
Wagashi is a type of Beninese cheese made from cow's milk. It is a speciality of Northern Benin[1] in Africa and is commonly made by the Fulani people. It is sold in abundance in Parakou, a city in Central Benin.[2] It is also found in other West African countries, particularly in the Savanna zone on the latitude of Parakou.
It is commonly known as wagasi in the Dendi language,[3] amo in the Fon language, wara in Nagot language and gasaru in Bariba language. The French also call it Fromage.[1]
It is relatively soft in texture and mild in flavor and is frequently used in cooking. As with many proteins and animal products used in Beninese foods, wagasi tends to be cooked and served in a sauce which is then eaten with a starch, such as pounded yams or pâte, the millet or maize 'porridge' staple of the area ('tuwo' [Hausa] or 't.z.'[acronym from Hausa 'tuwon zafi' (hot 'porridge')) in English-speaking areas.
How it is made
The cow's milk is warmed. It is then stirred with a leaf from a fromagier or any other acidic substance. The milk begins to curdle, after, the curds are removed and then pressed into round cheese wheels. These are then dipped into a red wax that is made from another leaf to aid in preservation.[1]
How it is prepared
Wagasi can be prepared in various ways such as frying or boiling. It is usually served in the form of fish substitute or meat in stews. It also can be sold in a fried form when on a journey with pepper for dipping.[1]
See also
References
- Theresa (2010-05-22). "Cutting the cheese in Benin". SubjectVerbObject. Retrieved 2020-06-06.
- "Parakou". Benintourism.com. Retrieved January 10, 2009.
- Kraus, Erika; Reid, Felicie (January 2010). Benin (Discover the Real Benin). Benin: Other Places Publishing. p. 162. ISBN 978-0-9822619-1-0.