Beninese cuisine

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

rice dish from West Africa

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

culinary traditions of Benin

West African dish

Kuli-kuli is a Nigerian snack primarily made from peanuts, first made by the Nupe people of Nigeria. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. Today kuli-kuli is accepted across the globe. It is often eaten alone or with a mixture of garri also known as cassava flakes, sugar and water, popularly called "garri soakings". It is also eaten with Hausa koko, fura, and akamu, and is sometimes ground and put into salad. It is often ground and used as an ingredient for suya and kilishi.

thumb|WagasiWaagashi is a type of West African cheese made from cow's milk. It is commonly made in northern Benin. It is sold in abundance in Parakou, a city in central Benin. It is also found across West African countries, particularly in the savanna zone on the latitude of Parakou.

regional cuisine

thumb|Woman preparing fante kenkey (boiled maize dough)

thumb|right|Amiwo Amiwo is a traditional dish in Benin, consisting of a savory pudding made from spices (onions, garlic, black pepper, salt), cornflour and tomato paste, cooking oil or more traditionally palm oil. It is often served as a side with fried or grilled chicken or fish and a fresh tomato and onion relish. It literally translates to fat pudding.

Sodabi is a homemade alcohol obtained by distilling palm wine. It is a traditional beverage in many tropical regions and is widely consumed in West Africa. It goes by different names depending on the country, with the term "sodabi" being mainly used in Benin and Togo, where it holds an important place in daily life and religious practices.

fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet

type of yogurt