Entree: Benin – Wagasi Cheese with Sauce (West African cow-milk cheese simmered in a spicy tomato and palm-oil sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) wagasi cheese, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 medium tomatoes, chopped (about 12 oz / 340 g)
- 1 tbsp (15 ml) tomato paste
- 1 small red bell pepper, seeded and chopped (about 3 oz / 85 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (reduce for less heat)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fresh grated ginger
- 1 cup (240 ml) chicken or vegetable stock
- 1 bouillon cube, crushed (optional)
- 1 tsp (5 g) sugar
- Salt to taste
- Fresh cilantro or parsley, chopped, 2 tbsp (8 g) for garnish

Instructions

1. Rinse wagasi cubes gently and pat dry. If the cheese is very salty or smoky, soak in water 10 minutes and drain.
2. Heat palm oil and vegetable oil in a deep skillet or saucepan over medium heat until shimmering. Add sliced onion and sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add chopped bell pepper, scotch bonnet, garlic, and ginger; cook 2 minutes until fragrant.
4. Stir in chopped tomatoes and tomato paste. Cook, stirring occasionally, until tomatoes break down, 6–8 minutes.
5. Pour in stock and add crushed bouillon cube and sugar. Simmer gently 5 minutes to meld flavors.
6. Add wagasi cubes to the simmering sauce, spooning sauce over the cheese. Reduce heat to low, cover, and simmer 10–12 minutes so the cheese absorbs flavor but does not melt into the sauce.
7. Taste and adjust salt and heat. Garnish with chopped cilantro or parsley and serve hot with rice, fufu, or boiled yams.