Agouéghou

Agouéghou is a traditional West African dish originating from Benin. It is a savory porridge or stew made primarily from fermented maize, often referred to as *sankara* or *banku* in other regions of West Africa. The fermentation process gives the maize a distinctive tangy flavor and a slightly gelatinous texture.

The preparation of Agouéghou typically involves grinding fermented maize into a paste, which is then cooked in water until it thickens to a desired consistency. Various ingredients can be added to enhance the flavor and nutritional value. Common additions include vegetables such as okra, tomatoes, and leafy greens like spinach or amaranth. Protein sources are also frequently incorporated, with fish, chicken, or beef being popular choices. Spices and seasonings like chili peppers, onions, and garlic are used to add depth to the taste.

Agouéghou is a staple food in many Beninese households, often consumed as a breakfast, lunch, or dinner. It is known for its simplicity in preparation and its ability to be adapted with different ingredients based on availability and personal preference. The dish is considered a source of energy and is a significant part of the culinary heritage of the region. Its preparation and consumption are often communal activities, reflecting the social importance of food in Beninese culture.