Wagasi Grille

Cut the wagasi cheese into uniform slabs about one centimetre thick and five centimetres across. Pat each piece dry with paper towels to remove surface moisture — this ensures proper browning rather than steaming when the cheese hits the hot pan.

Heat the oil in a wide non-stick skillet or flat griddle over medium-high heat until the surface shimmers. The pan must be properly hot before adding the cheese, or it will stick and not develop a proper golden crust.

Place the cheese slabs in the hot pan in a single layer without crowding. Fry undisturbed for two to three minutes per side until each piece develops a deep golden-brown crust. Wagasi does not melt — it firms up and caramelises beautifully.

While the cheese fries, separate the onion into rings. Once the cheese is golden on both sides, remove it to a serving plate and immediately season with the chili powder and salt while still hot so the spices adhere.

Arrange the fried cheese on a serving plate and scatter the raw onion rings on top and around the golden slabs. The contrast of hot, crispy cheese against cool, sharp raw onion is part of the traditional experience.

Serve immediately with a small bowl of fresh pepper sauce on the side for dipping. Wagasi is classic Beninese Fulani street food — best enjoyed hot from the pan while the exterior is still crunchy and the inside warm and firm.