Grated yam formed into tiny granules and steamed until fluffy, resembling couscous. This labor-intensive northern Beninese specialty is served with a spiced vegetable or meat sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Accompaniments: spiced meat sauce, vegetable stew
Instructions
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1
Peel and finely grate raw yam.
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2
Sprinkle grated yam with salt and form into tiny granules by rubbing between palms.
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3
Spread granules on a tray and let dry slightly for 30 minutes.
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4
Steam the granules in a couscousier or steamer for 20 minutes.
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5
Fluff with a fork, steam again for 10 minutes until light and fluffy.
Did You Know?
Making wassa wassa is a communal activity in northern Benin where women gather to grate, granulate, and steam together while sharing news and stories.
Chef's Notes
Equipment Tips
- couscousier or steamer
- grater
- tray
Accompaniments
spiced meat sauce, vegetable stew
The Story Behind Wassa Wassa
Wassa wassa is a signature dish of the Bariba people of northern Benin. The technique of transforming yam into tiny steamed granules demonstrates remarkable culinary ingenuity, creating a light, fluffy texture from a dense tuber. The dish is particularly associated with the Nikki and Parakou regions and is served at important gatherings and festivals.
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