A FOOD TRADITION
Beninese Cuisine
A West African cooking tradition centered on maize, cassava, yam, beans, peanuts, leafy sauces, seafood, and grilled meats.
Dishes linked to this cuisine
13–24 of 30
Goat Meat Stew
Goat meat is slowly simmered with tomato, onion, garlic, chili, and seasonings to make a rich savory stew.
Grilled Chicken
Chicken is seasoned with aromatics, chilli, and salt, lightly oiled, and grilled until browned and cooked through.
Grilled Goat Meat
Goat meat is seasoned and grilled, commonly with salt, chili, and aromatics, until browned and smoky.
Grilled Mackerel
Mackerel is seasoned with aromatics and salt, lightly oiled, and grilled until the skin is browned and the flesh is cooked through.
Grilled Tilapia
A whole tilapia is seasoned with aromatics and salt, coated lightly with oil, and grilled until browned and cooked through.
Jute Leaf Sauce
A Beninese leafy vegetable sauce prepared by cooking jute leaves with onion, garlic, vegetable oil, salt, and sometimes tomato.
Kuli-kuli
Kuli-kuli is a West African peanut snack made from seasoned ground peanuts and fried until crisp.
Okra Sauce
A thick Beninese vegetable sauce made by simmering sliced okra with onion, tomato, and oil, with regional versions sometimes including seafood.
Peanut Sauce
A savory Beninese sauce built around ground peanuts and commonly enriched with tomato, onion, garlic, and seasonings.
Pepper Sauce
A Beninese spicy sauce made by crushing or blending fresh chiles with tomato, onion, garlic, and oil.
Pounded Yam
Pounded yam is a smooth, elastic Beninese staple made by boiling yam and pounding it with water until soft and cohesive.
Snail Pepper Soup
Snails are precooked and simmered with chili, onion, tomato, oil, salt, and aromatic seasonings, producing a spicy sauce or stew served with rice or pâte.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.