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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
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 27 recipes in total:
| Ago Glain Origin: Benin | Cheese in Tamarillo Sauce Origin: Benin | Poisson au Gril (Beninese Grilled Fish) Origin: Benin |
| Akassa Origin: Benin | Crabe Béninoise (Beninese Crabs) Origin: Benin | Ragoût Béninoise (Beninese Ragout) Origin: Benin |
| Akkra Funfun 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 | Ingame Origin: Benin | Sauce de Tomates Crues (Raw Tomato Sauce) Origin: Benin |
| Beninese Bouille Origin: Benin | Mouton aux Arachides (Lamb in Peanut Sauce) Origin: Benin | Sauce Gumbo II (Gumbo Sauce II) Origin: Benin |
| Beninese Jollof Rice Origin: Benin | Moyo de Poulet Fume (Moyo of Smoked Chicken) Origin: Benin | Sauce Légume Origin: Benin |
| Beninese Peanut Sauce Origin: Benin | Pâté Blanche (White Pâté) Origin: Benin | Sesame Balls Origin: Benin |
| Calalu Origin: Benin | Pâté Rouge (Red Pâté) Origin: Benin | Wagasi in Sauce Origin: Benin |
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The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
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.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.