Wassa Wassa
Wassa Wassa is a traditional Beninese dish, particularly popular in the northern and central regions. It's a type of couscous made from yam flour, often served with a flavorful sauce, typically featuring fish or chicken. The preparation involves a meticulous process of forming granules and steaming, making it a labor of love, often prepared by local vendors.
🧂 Ingredients
- 1 kg Yam flour (cossette d'igname)
- 1.5 cups Water(approximately, for forming granules)
- 1 tsp Salt
- 3 tbsp Palm oil or vegetable oil
- 500 g Fish or chicken(prepared separately (e.g., fried or grilled))
- 2 Onions(for sauce)
- 2 Peppers (Scotch Bonnet or other)(for sauce, adjust to taste)
- 200 g Groundnut paste (peanut butter)(for sauce)
- 2 tbsp Tomato paste(for sauce)
- 1 Stock cube(for sauce)
👨🍳 Instructions
- 1
In a large bowl, place the yam flour. Gradually add about 1 cup of water, mixing until a cohesive dough forms. The consistency should be firm but pliable.
💡 Tip: Start with less water and add more as needed to avoid a sticky dough. - 2
To form granules, hold the bowl at an angle and rotate it while gently rubbing the dough with your hands. This process requires patience and can take a significant amount of time to create small, uniform granules.
💡 Tip: Some find it easier to use a sieve or a specialized couscous maker for this step. - 3
Steam the yam granules in a steamer for about 25 minutes. Break up any large clumps with a fork.
- 4
After the first steaming, rinse the granules under cold water to remove any bitterness and excess starch. Drain thoroughly.
💡 Tip: Ensure the granules are well-drained to prevent a soggy texture. - 5
Steam the rinsed granules again for about 15-20 minutes, or until tender and fluffy.
- 6
While the Wassa Wassa is steaming, prepare your sauce. Sauté chopped onions and peppers in oil. Add groundnut paste, tomato paste, stock cube, and water. Simmer until the sauce thickens.
💡 Tip: You can add other vegetables like spinach or okra to the sauce. - 7
Once the Wassa Wassa is cooked, fluff it with a fork. Stir in the palm oil and salt.
💡 Tip: The palm oil adds flavor and a characteristic golden hue. - 8
Serve the Wassa Wassa hot, accompanied by your prepared sauce and fried or grilled fish/chicken.
💡 Tip: Wassa Wassa is traditionally eaten with the hands.
💡 Pro Tips
- ✓The process of forming granules is labor-intensive but crucial for the texture.
- ✓Using high-quality yam flour is important for the best results.
- ✓Wassa Wassa can be made ahead of time and reheated.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of cassava flour mixed with yam flour.
- Serve with a spicy tomato-based sauce instead of peanut sauce.
- Add smoked fish or dried shrimp to the sauce for extra depth of flavor.