Beninese cuisine belongs to the diverse culinary world of West Africa and makes extensive use of maize, cassava, yams, plantains, beans, tomatoes, peppers, peanuts, fish, and meat. Starchy staples are often paired with richly flavoured sauces, creating satisfying meals designed to feed families and communities.

Groundnuts contribute body and sweetness to some sauces, while chilli and aromatic vegetables provide heat and complexity. Seafood is especially important in southern coastal areas, whereas inland cooking draws more heavily on root crops, grains, and locally available meat, giving Benin considerable regional variation.