Appetizers
Wagasi Frit (Fried Beninese Cheese)
Ingredients
- - 300 g (10 oz) wagasi cheese (or substitute firm paneer or halloumi), sliced into 1cm slabs
- - 2 tbsp vegetable oil
- - 1 tsp chilli powder
- - 1/2 tsp ground ginger
- - Pinch of salt
- - 2 tomatoes, finely diced, for the dip
- - 1/2 onion, finely diced, for the dip
- - 1 tbsp lime juice, for the dip
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.