World Cuisines

Watché

Benin

Benin's rice and beans: watché (atchéké's northern cousin in name to Ghana's waakye) — rice and beans cooked together with potash-tinted water, served with tomato sauce, spaghetti and wagashi.

What it is

Benin's rice and beans: watché (atchéké's northern cousin in name to Ghana's waakye) — rice and beans cooked together with potash-tinted water, served with tomato sauce, spaghetti and wagashi. Ingredients: rice, beans, millet stalks or potash, salt; tomato sauce, fried wagashi cheese, spaghetti, gari. Recipe: 1) Boil beans with the tinting stalks. 2) Add rice; cook together. 3) Fry the wagashi. 4) Serve with sauce and sides. Serve: at Cotonou's street stalls — the pile of sides is the signature. Flavor: earthy, complete, streetwise. History: watché shows the rice-and-beans belt that runs from Ghana through Benin; the cheese is Benin's own accent (Fulani wagashi). See also: Amiwo, Akassa.

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