Wagasi
The Fulani people's red-rinded fresh cheese
Think of it as: Like halloumi's softer West African cousin
Red-rimmed cheese from nomadic herders.
What does it taste like?
Mild and milky with a slight tang; toasty when fried.
SweetSpicySourSaltyFunkSmellTextureSpringy and squeaky
What is it?
A soft cheese made by Fulani herders. Milk is curdled with plant sap and boiled, and the outside is often dyed red with sorghum leaves. It's fried, grilled or simmered in sauce.
How locals eat it
Fried as a side, simmered in tomato sauce or grilled on skewers at street stalls.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇧🇯Benin
CapitalPorto-Novo
Populationabout 15.2 millionestimate (unverified)
IndustriesCotton, Cashews, Port logistics
Porto-Novo is the capital, but Cotonou is the economic hub.
Famous peopleAngélique KidjoMultiple Grammy-winning singer
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CurrencyCFA franc
And JapanBeninese TV personality Zomahoun became famous on Japanese television.
Fun factBenin is seen as the birthplace of Vodun (voodoo); January 10 is national Vodun Day.
The flag🇧🇯 Green for hope, yellow for wealth, red for the courage of ancestors.
From Tokyoabout 13,530 kmstraight line, Tokyo to Porto-Novo
Getting there22+ hours with connectionsrough guide
✈ Check cheap flights Best timeDry season, November to March.
✈ Check cheap flights Best timeDry season, November to March.
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Ingredients
- 3L cow's milk
- A little Calotropis leaf sap
- Salt
- Sorghum leaves for coloring
Can't find it? Paneer or firm cottage cheese is a close match.
How to make it (one way)
- Warm the milk
- Add sap from crushed Calotropis leaves
- Simmer until curds form
- Drain in a basket and shape
- Boil with sorghum leaves to dye the outside red
⚠️ Calotropis is a toxic plant. Do not try this at home.