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Fresh West African cheese made from cow's milk, curdled with lemon juice or calotropis sap, fried golden and served with spicy sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small plate
Garnishes: chili powder, sliced onions
Accompaniments: tomato pepper sauce
Instructions
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1
Heat milk in a large pot to just below boiling, about 85°C.
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2
Remove from heat and stir in lemon juice slowly, let sit 10 minutes until curds form.
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3
Strain through cheesecloth, pressing to remove whey, for 30 minutes.
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4
Shape pressed curds into small round patties about 2cm thick.
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5
Fry patties in oil over medium heat for 3-4 minutes per side until golden brown.
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6
Dust with chili powder and serve with tomato pepper sauce.
Did You Know?
Wagashi is one of the very few indigenous African cheeses, traditionally made by Fulani herders who have perfected the technique over centuries.
Chef's Notes
Equipment Tips
- large pot
- cheesecloth
- frying pan
Garnishing
chili powder, sliced onions
Accompaniments
tomato pepper sauce
The Story Behind Wagashi
Wagashi cheese is a product of the Fulani pastoral tradition, one of Africa's oldest and most widespread herding cultures. The Fulani people, who traverse the Sahel with their cattle herds, developed this fresh cheese as a way to preserve milk in the tropical heat. In Togo, Fulani women sell wagashi at markets across the northern regions, and the cheese has become popular nationwide when fried and served with spicy condiments. The traditional coagulant comes from the calotropis plant, though lemon juice is now commonly used.
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