Benin

By Jonas Loubin In the bustling markets of Cotonou, the air is thick with the scent of simmering sauces, grilled fish, and freshly milled corn. Amid the clamor of vendors and the hum of conversation, one dish is as omnipresent as the red dust that settles on the streets: Akassa. Known in some regions as Aklui, this slightly fermented corn or cassava dough—cooked into a thick, tangy porridge—anchors the country’s culinary identity. In Beninese households, Akassa holds the role bread might play in the West: unassuming, versatile, and essential. It is a constant at family tables, roadside stalls, and festive gatherings, bridging generations through both flavor and ritual. The preparation is deceptively...