The Foods eaten by the people of Benin

The diet in Benin, a country in West Africa, has been influenced by various factors over the past 500 years. These include the indigenous agricultural practices, trade with other African nations, European colonization, and more recently, globalization. The cuisine is diverse and varies by region, but there are some core elements that have remained fairly constant over the centuries.

Grains and Starches:

  • Maize (Corn): Consumed as a porridge or used to make dough-based dishes like "akassa."
  • Millet and Sorghum: Important grains, often used for porridge and traditional beers.
  • Rice: Increasingly common, especially in urban areas.
  • Cassava: Both the root and the leaves are consumed, the root often being made into a paste called "lafun" or into "gari," a granulated product.
  • Yam: Consumed boiled, fried, or pounded into a dish called "fufu."


  • Fish: Particularly important along the coast and river areas.
  • Chicken and Guinea Fowl: Commonly consumed meats, often in soups and stews.
  • Goat and Beef: Eaten but usually on special occasions due to cost.
  • Beans and Legumes: An important source of protein, often served in stews or as a side dish.


  • Tomatoes, Onions, and Peppers: Key ingredients in many sauces and stews.
  • Spinach and Other Leafy Greens: Often cooked into soups and stews.
  • Okra: Used in stews and as a thickening agent.


  • Pineapples, Mangoes, and Bananas: Widely consumed when in season.
  • Papaya and Guava: Also consumed fresh or used in drinks.
  • Palm Nuts: Used to make palm oil, an important cooking fat.

Spices and Seasonings:

  • Hot Peppers: Widely used to add spice to dishes.
  • Ginger and Garlic: Commonly used for seasoning.
  • Palm Oil: A traditional cooking oil with a distinct flavor.


  • Water and Herbal Teas: The primary everyday beverages.
  • Palm Wine and Local Beers: Made from millet or sorghum, consumed traditionally.
  • Sodas: Have become more common with globalization.

Colonial and Modern Influences:

  • Bread: A result of European influence, becoming more common especially in urban areas.
  • Peanuts: Introduced from the New World, now an important crop.

Over the past 500 years, the diet in Benin has been largely based on locally grown crops and foods, supplemented by whatever proteins are readily available, such as fish or poultry. With globalization, there has been an increase in the availability and consumption of foods like rice and bread, but many traditional dishes, made with indigenous ingredients like maize, yam, and palm oil, continue to be staples in the diet.

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