Porridge
Agoun
Centre (Abomey / Collines / Zou), Benin
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Original eatfuls sticker artwork
What it is
A closer look at Agoun.
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
What to look for
Know it when you find it.
A smooth, white, elastic paste; pounded from boiled yam; served with rich sauces; the celebration dish of Savalou; a northern Benin specialty.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Agoun.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sudan
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Saudi Arabia
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عصيدة
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Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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Slovenia
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Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.
Ghana
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Ewe staple of corn dough and cassava dough cooked together, softer and lighter than banku.