Wagasi Cheese of Borgou
A fresh cheese made by Fulani herders in northern Benin, set with a plant enzyme.
Updated 3 September 2026
Wagasi is a fresh cheese made by Fulani women in northern Benin from cow's milk set with sap from the Calotropis plant rather than animal rennet, then pressed into rounds and often boiled in sorghum-leaf dye that turns the outside a deep red-orange. It is sold in markets and at roadside stalls, sliced and fried, and it is one of very few cheese traditions in West Africa.
The main sights
- The plant coagulant - Calotropis sap used instead of animal rennet.
- The red rind - the colour from boiling the rounds in sorghum-leaf dye.
- The Fulani makers - the women who produce it in the herding communities.
- The fried slices - the usual way it is sold and eaten.
When to go
Year round; it is a fresh cheese made continuously. Markets are the easiest place to find it. It does not keep long in the heat.
Good to know
It is a fresh cheese with a short life and hygiene at roadside stalls varies. The texture is squeaky and firm rather than creamy, which surprises people. It does not travel.
Nearby
Parakou is the main market, and Nikki is northeast.
What to pack for Wagasi Cheese of Borgou
Chosen from what this place is for. Tap a kit for the full checklist.
- A reusable bag or container - For market produce and cutting down on packaging. Find on Amazon
- Wet wipes + hand sanitiser - Street food and washbasins do not always go together. Find on Amazon
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