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It is relatively soft in texture and mild in flavor and is frequently used in cooking. As with many proteins and animal products used in
Beninese foods, wagasi tends to be cooked and served in a sauce which is then eaten with a starch, such as pounded yams or pâte, the millet or maize 'porridge'
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Wagasi can be prepared in various ways such as frying or boiling. It is usually served in the form of a substitute for fish or meat in stews. It also can be sold in a fried form when on a journey with pepper for dipping.
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The cow's milk is warmed. It is then stirred with a leaf from a "fromagier" (a plant such as
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155:(hot 'porridge')) in English-speaking areas.
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179:Preparation
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200:References
152:tuwon zafi
95:language,
44:made from
246:"Parakou"
188:See also
35:Waagashi
30:Waagashi
393:Parakou
159:Process
131:wagashi
122:fromage
91:in the
79:Songhai
73:in the
62:Parakou
18:Wagashi
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174:Wagasi
117:French
113:Bariba
108:gasaru
70:wagasi
42:cheese
325:Benin
323:This
127:Ghana
125:. In
103:Nagot
83:Dendi
75:Zarma
58:Benin
329:stub
275:ISBN
254:2009
146:t.z.
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81:and
50:milk
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