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favorite food.

🇧🇯Centre (Abomey / Collines / Zou), Benin

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.

🇧🇯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.

🇧🇯South (Cotonou / Porto-Novo / Fon-Yoruba), Benin

Amiwo

Amiwô

Red corn dough cooked with tomato paste, palm oil, onions, and spices; a 'fat pudding' from southern Benin; the festive version of wô; served with grilled chicken or turkey.

🇧🇯Benin

Beninese Wô

Wô

White corn dough, the most consumed dish in Benin; a plain corn flour porridge served with various sauces; the staple paste of southern Benin; eaten by hand.

🇧🇯Benin

Bomiwô

A ceremonial Beninese maize paste, cooked into a smooth, firm dough for communal meals and Vodun observances.

🇳🇬Nigeria

Eba

Fermented cassava granules stirred into hot water into a firm, faintly sour dough, the cheapest and most common swallow.

🇱🇷Liberia

Fufu

Akpu

Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.

🇧🇯Benin

Telibɔ̌ wɔ̌

Télibô wô

A black paste made from dried yam flour; light and easily digestible; a central and northern Benin specialty; served with various sauces.

🇧🇯Benin

Toubani

Steamed cowpea paste from northern Benin, served as a firm, savory cake with pepper sauce.