Sauce Arachide Béninoise au Wagashi/Halloumi (Beninese Peanut Stew with Seared Cheese) – Authentic Benin Recipe

Highlighting Northern Benin’s famous red-rinded Fulani wagashi cheese seared golden in peanut sauce.

Country of Origin
🇧🇯 Benin (West Africa, Africa)
Dietary Profile
vegetarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Golden pan-seared wagashi (or halloumi/paneer) cheese cubes, Creamy peanut-tomato sauce, Steamed rice, Fresh ginger, Garlic

Ingredients for Sauce Arachide Béninoise au Wagashi/Halloumi (Beninese Peanut Stew with Seared Cheese) (4 Servings)

  • 1.25 lbs (or 2.5 cups) golden pan-seared wagashi (or halloumi/paneer) cheese cubes, prepped into bite-sized pieces
  • 1.5 cups creamy peanut-tomato sauce, washed and trimmed
  • 1 cup steamed rice
  • 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
  • 1.5 tbsp traditional Benin seasoning (garlic, onions, thyme, chili)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden pan-seared wagashi (or halloumi/paneer) cheese cubes for 5 minutes.
  2. Add minced onion, garlic, fresh ginger, and garlic, onions, thyme, chili, stirring for 2 minutes until deeply aromatic.
  3. Add creamy peanut-tomato sauce and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in steamed rice right before serving warm.

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