Celtnet Beninese Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the West African country of Benin. Here you will find all the recipes from Benin on this site all gathered into one place. I have attempted to gather together here as many Beninese recipes as possible. The current collection represents the largest gathering of Beninese recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Benin given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Benin and its Cuisine

Benin, officially: République du Bénin; Republic of Benin was formerly known as Dahomey (until 1975) or Dahomania. Its capital is Porto Novo, but the seat of government is Cotonou. The name "Benin" has no proper connection to Kingdom of Benin (or Benin City). The name Dahomey was changed in 1975 to The People's Republic of Benin, named after the body of water on which the country lies, the Bight of Benin. This name was picked due to its neutrality, since the current political boundaries of Benin encompass over fifty distinct linguistic groups and nearly as many individual ethnic groups. There are several dozen ethnolinguistic groups in Benin, representing three of Africa's language families: Niger-Congo, Nilo-Saharan, and Afroasiatic. The latter is represented by Hausa living mostly as merchants in the north, while Nilo-Saharan is represented by the Dɛndi, descending from the Songhai Empire. The Dɛndi language predominates along the Niger River in the far north, and is used as a lingua franca in Muslim areas throughout the north, in Alibori, Borgou, and Donga provinces. The largest ethnic group are the Fon, with 1.7 million speakers of the Fon language (2001), followed by the various Yoruba groups (1.2 million), the Aja (600,000), the Bariba (460,000), the Ayizo (330,000), the Fulbe (310,000), and the Gun (240,000). Near the ports in the south can be found people of lighter skin who are descended from returned Brazilian slaves. There are also small numbers of Europeans, principally French, and Asians, mainly Lebanese and Indians. ndigenous religions are followed by a majority of the people. They include local animistic religions in the Atakora (Atakora and Donga provinces) and Vodun among the Yoruba and Tado peoples in the center and south of the country. The town of Ouidah on the central coast is the spiritual center of Beninese vodun.

Traditional Beninese recipes are rich in rice, corn, beans, yams, cassava and millet while the most popular meat found in Benin is fish and Chicken. In common with much of West Africa, due to its relative expense meat is consumed only on special occasions. Due to its having been a French colony there is a significant French influence in Beninese cuisine. The country is also rich in vegetables such as oranges, bananas, mandarin oranges, pineapples, kiwi, avocado and peanuts. These are commonly used in recipes and Beninese cuisine is recognized all through Africa for it's exotic ingredients and cooking methods.


The alphabetical list of recipes from Benin follows (limited to 100 recipes per page). There are 43 recipes in total:


Page 1 of 1



Ago Glain
     Origin: Benin
Cheese in Tomatillo Sauce
     Origin: Benin
Poisson au Gril
(Beninese Grilled Fish)
     Origin: Benin
Akassa
     Origin: Benin
Confit d'Arachide
(Candied Peanuts)
     Origin: Benin
Poulet Béninois
(Beninese Chicken)
     Origin: Benin
Akkra Funfun
     Origin: Benin
Crabe Béninoise
(Beninese Crabs)
     Origin: Benin
Ragoût Béninoise
(Beninese Ragout)
     Origin: Benin
Amiwo au Poulet
(Chicken Amiwo)
     Origin: Benin
Dahomey Fish Stew
     Origin: Benin
Riz au Gras
('Fat Rice')
     Origin: Benin
Benin Red Sauce
     Origin: Benin
Flan au citron
(Lemon Flan)
     Origin: Benin
Sauce d'Arachide
(Peanut Sauce)
     Origin: Benin
Beninese Beef Stew
     Origin: Benin
Gari Pinon
     Origin: Benin
Sauce de Tomates Crues
(Raw Tomato Sauce)
     Origin: Benin
Beninese Bouille
     Origin: Benin
Ingame
     Origin: Benin
Sauce Gumbo II
(Gumbo Sauce II)
     Origin: Benin
Beninese Goat Stew
     Origin: Benin
Meni-meniyong
(Sesame Seed Sticks)
     Origin: Benin
Sauce Légume
     Origin: Benin
Beninese Jollof Rice
     Origin: Benin
Mokoto
     Origin: Benin
Sesame Balls
     Origin: Benin
Beninese Peanut Sauce
     Origin: Benin
Mouton à l'Arachide
(Lamb with Peanuts)
     Origin: Benin
Soupe aux Poivrons
(Ivorian Pepper Soup)
     Origin: Benin
Boulets de Poulet avec Sauce Rouge
(Chicken Meatballs with Red Sauce)
     Origin: Benin
Mouton aux Arachides
(Lamb in Peanut Sauce)
     Origin: Benin
Soupe de Gombo, Sauce Poisson
(Okra Soup, Fish Sauce)
     Origin: Benin
Calalou
(Beninese Callaloo)
     Origin: Benin
Moyo de Poulet Fume
(Moyo of Smoked Chicken)
     Origin: Benin
Tadjine Zdef
(Mutton and Cheese Tagine)
     Origin: Benin
Calalu
     Origin: Benin
Nandji à la Sauce Tomate
(Nandji with Tomato Sauce)
     Origin: Benin
Wagasi in Sauce
     Origin: Benin
Chèvre aux Arachides
(Goat in Peanut Sauce)
     Origin: Benin
Pâté Blanche
(White Pâté)
     Origin: Benin
Cheese in Tamarillo Sauce
     Origin: Benin
Pâté Rouge
(Red Pâté)
     Origin: Benin

Page 1 of 1



Couldn't find what you were looking for? Search the web:




The image above shows the entire continent of Africa with West Africa picked out in red. West Africa is formed from sixteen states: 1: Benin; 2: Burkina Faso; 3: Côte d'Ivoire; 4: The Gambia; 5: Ghana; 6: Guinea; 7: Guinea-Bissau; 8: Liberia; 9: Mali; 10: Mauritania; 11: Niger; 12: Nigeria; 13: Senegal; 14: Sierra Leone; 15: Togo. Also included are the islands of Cape Verde, off the Senegalese coast (not shown on the map).

This list of Beninese recipes is brought to you by the One Milion People Campaign that seeks to make a range of ancient cookery texts freely avaialble on the web. If you can, please take the time to help support this site (all donations are made securely via PayPal):

Solution Graphics

The Basics Of Growing And Harvesting Tea

By Jenny Tompsona | Published 2011-11-26 04:29:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn about growning and harvesting tea. There is a lot to learn.

Sausages, Anyone?

By alexstaff | Published 2011-08-12 20:00:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Great Weber S470

By Dave Adams | Published 2011-12-15 06:22:05 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The Weber S470 is the deeply recognized name of the widespread Summit Series grill from the Weber brand. This grill is magnificently fashioned and possesses various perks which customers have pertained to adore. This piece of grilling equipment is made primarily from stainless steel material and other metals.

An Introduction To The History Of Tea

By Jenny Tompsona | Published 2011-11-26 18:13:05 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn more about where tea came from and how it became popular. It has a long history.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.

Which Wine? It's Your Choice

By Ed Masciana | Published 2011-11-15 23:44:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner



Warning: mysql_close(): 1 is not a valid MySQL-Link resource in /home/c/e/celtnet/public_html/recipes/benin.php on line 1109