beninese Recipes
20 delicious beninese recipes from around the world
Agoun Goun
Agoun Goun is a traditional Beninese dish made from small dried fish (often sardines or anchovies) stewed with tomatoes, onions, peppers, and palm oil. It's a flavorful and protein-rich dish, typically served with rice or yam.
Amiwo with Peanut Sauce
Amiwo is a staple Beninese dish made from cornmeal, often served with a rich and savory peanut sauce. This combination is a cornerstone of Beninese cuisine, offering a hearty and flavorful meal.
Dakouin (Tilapia with Roasted Cassava Flour)
Dakouin is a traditional Beninese fish dish, particularly popular along the coast. It features pan-fried tilapia marinated with aromatic spices, served with a rich tomato-based sauce and a base of roasted cassava flour (gari).
Djenkoume (Beninese Cornmeal Cakes)
Djenkoume are savory cornmeal cakes, often served as a side dish or accompaniment to stews and sauces. They are made from cornmeal cooked in a flavorful tomato and onion base, seasoned with spices, and can be formed into cakes or served as a thick porridge.
Gari Foto (Beninese Style)
Gari Foto is a popular West African dish made from gari (a fermented and dried cassava product) mixed with a flavorful tomato-based stew. This Beninese version often includes eggs and can be seasoned with various spices.
Gbo Kpete (Mutton Sauce)
A unique and flavorful sauce from the Zou and southern regions of Benin, traditionally made with mutton blood, spices, and other ingredients. It's a rich, savory dish often served with akassa or eba.
Igname Frit avec Sauce Tomate Poivrée
Crispy fried yam pieces served with a vibrant and spicy tomato-pepper sauce, a popular street food and appetizer.
Igname Pilée avec Sauce Poivron Tomate
A hearty dish of pounded yam served with a vibrant and slightly spicy tomato and bell pepper sauce, often with added fish or meat.
Pâte de Maïs avec Sauce aux Arachides
A staple dish in Benin, Pâte de Maïs is a dense cornmeal paste often served with a rich and flavorful peanut sauce. This combination is hearty, satisfying, and a cornerstone of Beninese cuisine.
Poisson Braisé à la Mode de Porto-Novo
A flavorful grilled or baked fish dish, inspired by the coastal city of Porto-Novo. This recipe features a marinade of spices, herbs, and often a touch of tomato and onion, resulting in a tender and aromatic fish.
Poisson Braisé à la Sauce Arachide
Grilled or baked fish served with a rich and savory peanut sauce. This dish combines the smoky flavor of grilled fish with the creamy, nutty goodness of the sauce.
Poisson Braisé avec Sauce Tomate Épicée
Whole fish, typically grilled or baked until tender and slightly smoky, served with a vibrant and spicy tomato-based sauce.
Poulet à la Moelle (Chicken with Marrow Sauce)
A rich and savory chicken dish where chicken pieces are simmered in a flavorful sauce made with bone marrow, tomatoes, onions, and spices. It's a hearty and traditional Beninese preparation, often served with rice or fufu.
Poulet à la Noix de Palme
A rich and flavorful chicken stew made with palm nut cream, a staple in Beninese cuisine. This dish is known for its deep, savory taste and aromatic spices.
Poulet à la Vielle
A flavorful Beninese chicken stew, often prepared with tomatoes, onions, peppers, and a blend of aromatic spices, simmered to tender perfection.
Poulet DG (Beninese Style)
A popular dish in Benin, 'Poulet DG' translates to 'Director's Chicken' and features chicken pieces stir-fried with vegetables and a savory sauce, often served with fried plantains.
Poulet et Tilapia en Sauce Arachide
A rich and flavorful dish combining tender chicken and flaky tilapia simmered in a savory peanut sauce, often served with rice or fufu.
Poulet et Tilapia en Sauce Gombo
A flavorful dish combining chicken and tilapia in a rich okra-based sauce, often served with rice or fufu.
Poulet Tchon Tchon
A flavorful Beninese chicken dish featuring a rich sauce made with fermented palm pulp (tchon tchon), onions, tomatoes, and spices. It's often served with rice or fufu.
Saka Saka with Fish
A traditional Beninese dish made from pounded cassava leaves, often cooked with fish and palm oil, offering a rich and earthy flavor.