High risk
Lanhouin
Lanhouin is a strongly flavoured fermented fish condiment documented in coastal West Africa, including southern Benin. This page records one published research reproduction as evidence, not as a validated home-preservation recipe.
Benin
Recipes by the places recorded in their sources.
Benin
Elevated risk
Lafun
Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.
Elevated risk
Agbelima (Ghanaian fermented cassava dough)
Ghanaian sour cassava dough fermented with traditional inoculum and drained during fermentation. It is used as a base for cooked foods such as banku and akple; process variants and safety outcomes differ.
Elevated risk
Ogi and akamu, fermented cereal slurry
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Yanyanku
A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.
Mawè
Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.