Wagasi Frit (Fried Beninese Cheese)
The Quirky Foodster Team
Ingredients
- Wagasi cheese (or substitute firm paneer or halloumi), sliced into 1cm slabs — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Chilli powder — 1 tsp
- Ground ginger — 1/2 tsp
- Of salt — pinch
- Tomatoes, finely diced, for the dip — 2
- Onion, finely diced, for the dip — 1/2
- Lime juice, for the dip — 1 tbsp
Method
- Pat the cheese slices dry and season lightly with chilli powder, ginger and salt on both sides.
- Heat oil in a non-stick pan over medium heat.
- Fry the cheese slices for 3-4 minutes per side until golden brown and slightly crisp at the edges.
- Meanwhile, combine diced tomatoes, onion and lime juice with a pinch of salt for the dipping sauce.
- Transfer the fried cheese to a serving plate and serve immediately with the tomato dip.
Introduction: Wagasi is a firm, milky cheese made by Fulani herders in northern Benin using leaves of the West African
calotropis plant as a natural coagulant.
Cultural Background: Wagasi is a firm, milky cheese made by Fulani herders in northern Benin using leaves of the West African
calotropis plant as a natural coagulant. Pan-fried until golden, wagasi frit is served as a warm, savoury
appetizer, often alongside a spiced tomato dip.
Tips: Don't move the cheese slices too early in the pan – let a golden crust form first so they release easily without
sticking.
Variations: Skewer bite-sized cubes of wagasi with cherry tomatoes for a party-style appetizer.
Vegetarian/Vegan: Already vegetarian; no authentic vegan version exists as the dish relies on dairy cheese.
Storage: Best served fresh; leftover fried cheese keeps refrigerated for 1 day but loses crispness.
Reheating: Reheat briefly in a dry pan over medium heat to re-crisp; avoid microwaving.
Nutrition: Approx. 220 kcal, 14g protein, 17g fat, 3g carbohydrates per serving.
FAQs:
Q: Where can I find wagasi cheese outside Benin?
A: It's rarely exported; halloumi or firm paneer are the closest substitutes due to their high melting point.
Q: Can this be grilled instead of pan-fried?
A: Yes, wagasi holds its shape well on a hot grill, much like halloumi.
- Wagasi cheese (or substitute firm paneer or halloumi), sliced into 1cm slabs — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Chilli powder — 1 tsp
- Ground ginger — 1/2 tsp
- Of salt — pinch
- Tomatoes, finely diced, for the dip — 2
- Onion, finely diced, for the dip — 1/2
- Lime juice, for the dip — 1 tbsp
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