Wagashi Frit (Fried Fulani Cheese with Pepper Sauce)
The Quirky Foodster Team
Ingredients
- Wagashi cheese (or substitute firm halloumi or paneer), sliced 1 cm (½ in) thick — 400 g (14 oz)
- Vegetable oil, for frying — 45 ml (3 tbsp)
- Tomatoes, chopped — 3
- Onion, finely chopped — ½
- Garlic, minced — 2 cloves
- Scotch bonnet pepper, minced — 1
- Fresh ginger, minced — 5 g (1 tsp)
- Salt, — to taste
Method
- Pat the wagashi slices dry with paper towel to remove excess moisture, which helps them fry evenly.
- Heat 2 tbsp oil in a saucepan over medium heat and sauté onion and garlic until soft, about 4 minutes.
- Add chopped tomatoes, ginger, and scotch bonnet pepper; simmer 12–15 minutes until the sauce thickens and the raw tomato taste cooks out. Season with salt to taste.
- Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Fry the wagashi slices for 3–4 minutes per side until golden brown and slightly crisp on the outside, warm and soft within.
- Drain fried cheese briefly on paper towel.
- Spoon the hot pepper sauce over or alongside the fried wagashi.
- Serve immediately while warm, as an appetizer or light snack.
Introduction: Wagashi is a soft, mild cheese traditionally made by Fulani herders in northern Togo, coagulated using local leaves rather than rennet.
Cultural Background: Wagashi is a soft, mild cheese traditionally made by Fulani herders in northern Togo, coagulated using local leaves rather than rennet. Sliced and fried until golden, it’s served as a popular snack or appetizer with a fiery tomato-pepper sauce, especially common in markets across the Kara and Savanes regions.
Tips: Fry the cheese over medium-high, not high, heat — wagashi (and substitutes like halloumi) can turn tough and rubbery if overcooked.
Variations: A simple squeeze of lime over the fried cheese in place of the tomato sauce is a lighter, everyday variation found in some households.
Storage: Best eaten fresh; the sauce can be refrigerated separately for up to 3 days, but fried cheese does not reheat well and is best made just before serving.
Reheating: Reheat sauce gently on the stovetop; refry cheese briefly in a hot pan rather than microwaving, to restore some crispness.
FAQs:
Q: Where can I find wagashi outside Togo?
A: It can be difficult to source outside West Africa; firm halloumi or paneer are the closest and most accessible substitutes.
Q: Is wagashi frit vegetarian?
A: Yes, both the traditional cheese and its common substitutes are vegetarian.
Q: Can I bake the cheese instead of frying?
A: Yes, bake at 200°C (400°F) for about 12–15 minutes, turning once, though frying gives a more traditional crisp edge.
- Wagashi cheese (or substitute firm halloumi or paneer), sliced 1 cm (½ in) thick — 400 g (14 oz)
- Vegetable oil, for frying — 45 ml (3 tbsp)
- Tomatoes, chopped — 3
- Onion, finely chopped — ½
- Garlic, minced — 2 cloves
- Scotch bonnet pepper, minced — 1
- Fresh ginger, minced — 5 g (1 tsp)
- Salt, — to taste
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