Kouroupi

Kouroupi is a traditional African dish originating from the Republic of Benin, though it is also enjoyed in neighboring countries such as Togo, Nigeria, and Ghana. The name "kouroupi" comes from the Fon language of Benin, where it refers to a type of leafy green vegetable, often *Gnetum africana* or *Gnetum buchholzianum*, which is the primary ingredient in the dish. These leaves are known for their slightly bitter, earthy flavor and are commonly used in West African cuisine.

The preparation of kouroupi typically involves boiling or steaming the leaves until they become tender. They are then seasoned with a variety of ingredients, including onions, tomatoes, peppers, garlic, and spices such as thyme, curry powder, or smoked fish. Some versions incorporate local proteins like fish, chicken, or beef, while others are made vegetarian. The dish is often served with side dishes such as rice, fufu, or amala, depending on regional preferences.

Kouroupi holds cultural significance in Benin, where it is often prepared for special occasions, family gatherings, and festive meals. It is also a staple in daily diets due to its nutritional benefits, as the leaves are rich in vitamins A, C, and K, as well as minerals like iron and calcium. The dish reflects the resourcefulness of West African cuisine, utilizing locally available ingredients to create flavorful and wholesome meals.

While kouroupi is most strongly associated with Benin, its popularity has spread across West Africa, adapting slightly to regional tastes. It remains a beloved dish celebrated for its unique flavor and cultural heritage.