Chef-tested recipe
Wagasi (also written wagashi) is a traditional cow’s-milk cheese associated with Fulani cheesemakers in Benin and neighbouring countries. It can be fried without melting away, then briefly simmered in tomato sauce. This recipe sta
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Beninese
- Cooking Method
- Pan-frying cheese and simmering in tomato sauce
- Best Served With
- Cooked yam, atassi or warm maize porridge
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 500 g ready-to-eat, pasteurized wagasi cheese, cut into 2–3 cm cubes
- 500 g ripe tomatoes, chopped
- 180 g onion, sliced
- 25 g tomato paste
- 18 g garlic, minced
- 12 g ginger, minced
- 8 g mild fresh chilli, chopped, optional
- 55 ml neutral cooking oil paid link
- 150 ml water
- 5 g salt, adjusted for cheese paid link
- 2 g ground black pepper
- 10 g fresh parsley, optional
Method
Prepare the cheese. Check packaged ready-to-eat wagasi storage and food safety instructions. Pat cheese completely dry with paper towels before frying to reduce oil splatter.
Pan-fry gently. Heat 35 ml oil over medium heat in a heavy skillet and fry the cheese in batches for 2–3 minutes on each side until lightly golden. Remove onto clean kitchen paper.
Build the sauce. Add remaining oil to the pan. Sweat onion for 6 minutes; add garlic, ginger and optional chilli for 1 minute.
Reduce tomatoes. Add tomato paste and stir for 2 minutes. Add chopped tomatoes and water and simmer uncovered 12–15 minutes until thickened.
Finish with wagasi. Fold the fried cheese into the tomato sauce. Gently simmer for another 4–5 minutes until completely hot; season carefully because cheese can be salty.
Serve promptly. Garnish with optional parsley and serve with hot cooked yam, atassi or maize porridge.
Beginner Technique Notes
- Traditional wagasi production is a specialized food craft; this recipe deliberately requires commercially prepared cheese rather than experimenting with unfamiliar plant coagulating agents.
- Pat cheese dry and use moderate frying heat to preserve shape.
- Do not over-stir the cheese after adding it to the sauce.
Substitutions
- Firm, non-melting paneer or halloumi is a practical substitute where wagasi is unavailable; label the finished dish as an adaptation, not authentic wagasi.
- Use a mild chilli or omit it entirely.
- Sauté onion longer for a sweeter, less sharp tomato base.
Storage and Food Safety
Cool cooked cheese and sauce promptly and refrigerate at 4°C or below within 2 hours. Use within 2 days; reheat to at least 75°C. Do not hold cheese or dairy sauce at room temperature.
Serving Ideas
- Cooked yam, atassi or warm maize porridge
Allergen Notes
Milk. Check purchased cheese and other packaged ingredients for allergen declarations.
