Discover the steps involved in making this local cheese, from milking the cows, to collecting the milk and the fermentation process. Spend a morning with Cadine and her family, who make a living from this activity...
In Benin, the production of Fulani cheese, called "wagashi", holds an important place in the transformation of fresh milk. Wagashi is a cow's milk cheese, consumed in several West African countries. It is characterized by its mild flavor and red rind. Traditionally prepared by Fulani women, this cheese has unique properties: it does not melt easily, even at high temperatures. It can be eaten fried or cooked in sauce, but is rarely eaten fresh. Take part in a wagashi-making workshop with a craftswoman in Bohicon, using an ancestral preparation method. Discover the stages of production of this local cheese: from the milking of the cows, to the collection of the milk and the fermentation process. Spend a morning with Cadine, a passionate expert who trained directly with the Fulani women of Parakou. Cadine is an agricultural engineer by training. With her family, who live fully from her activity, she welcomes you to her home and will explain each step of production, in a healthy environment respecting hygiene standards. A memorable tasting awaits you at the end of the workshop! Support a Beninese agronomist entrepreneur in the development of her family business. Take the opportunity to meet Elie, her 5-year-old daughter, the official tester of her production!
Included :
Our minibus takes you to Bohicon to spend a day making fulani cheese with a local!