Pâte Rouge + Eba

Here are some more photos of local foods, one Beninese and one not.

Pâte rouge: this is a delicious variation on the traditional pâte (corn mush) that is the basis of Beninese diets. A bit of the sauce is mixed in with the pâte as it is being prepared, which is what gives it its red color and makes it so tasty. Then it is eaten with the sauce on the left. This sauce has tofu and hard-boiled eggs in it.

Eba: this is a Nigerian dish that is similar to pâte rouge. The major difference is that gari is used in place of corn flour. Gari is a sort of flour produced from cassava, a local tuber.