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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

454 g wagasi cheese, cut into 2.5 cm cubes; for a practical catalog estimate, use queso fresco as a clearly labelled fresh cow’s-milk cheese alternative
45 ml red palm oil (about 41 g)
30 ml vegetable oil (about 28 g)
225 g onion, thinly sliced
340 g tomatoes, chopped
15 ml tomato paste (about 16 g)
85 g red bell pepper, seeded and chopped
1 habanero pepper, seeded and finely chopped (use one pepper as the stated alternative; reduce for less heat; about 10 g edible portion assumed)
6 g garlic, minced
5 g fresh ginger, grated
240 ml chicken stock (about 240 g)
1 bouillon cube, crushed (optional; about 4 g assumed)
5 g sugar
Salt to taste (use 1 g as an estimate for cataloging)
8 g fresh cilantro, chopped, for garnish

Instructions

1. Rinse the wagasi cheese cubes gently and pat dry. If the cheese is very salty or smoky, soak it in water for 10 minutes, then drain.
2. Heat the red palm oil and vegetable oil in a deep skillet or saucepan over medium heat. Add the onion and cook for 6–8 minutes, until translucent and beginning to brown.
3. Add the red bell pepper, habanero, garlic, and ginger. Cook for 2 minutes, stirring, until fragrant.
4. Stir in the tomatoes and tomato paste. Cook for 6–8 minutes, stirring occasionally, until the tomatoes break down.
5. Pour in the chicken stock. Add the optional crushed bouillon cube and sugar. Simmer gently for 5 minutes.
6. Add the cheese cubes and spoon sauce over them. Reduce the heat to low, cover, and simmer for 10–12 minutes, taking care not to let the cheese melt into the sauce.
7. Taste and adjust salt and heat. Garnish with cilantro and serve hot with rice, fufu, or boiled yams.