Wagassi

Wagassi, also known as Beninese cheese, is popular among both locals and visitors. Wagashi is a well-known cheese in West Africa! Wagashi is a popular North Beninese cheese, specifically Fulani's cheese made from fresh organic cow's milk. Despite the fact that wagashi is widely available in Parakou, Benin, it is now popular throughout West Africa.

Wagasi is the Dendi word for it, amo is the Fon word for it, wara is the Nago word for it, and gasaru is the Bariba word for it. It is also known as Fromage in France and Wangash in Mina.

Wagassi is a cow's milk cheese from northern Benin known for its mild flavor and red rind, which is achieved by dipping the cheese in warm water laced with Calotropis procera leaf extract. It is traditionally prepared by Fulani women and can be purchased in towns such as Parakou.

Wangash has a soft texture and a very mild flavor. It is typically fried and eaten as a snack with pepper paste. Because it has the texture of tofu, it can be used as meat in any soup. Originally, a herb known as cheese herb was used to ferment milk. Nowadays, when leaving the motherland, lemon or apple cider is used to ferment! This process gives them a nice red color and makes them much harder to keep them for a longer period of time.

The cheese is praised for its unique properties, such as its ability to resist melting even at high temperatures. It can be eaten fried or cooked in sauces, but it is rarely eaten raw.