West Africa · Breakfast
Toubani (Steamed Spiced Bean and Sorghum Flour Cake)
Tender, savory steamed bean and red sorghum puddings finished with a fiery drizzle of seasoned chili oil and aromatic roasted pepper powder.
The story
In the sun-drenched northern departments of Benin, Toubani is an indispensable morning ritual prepared by the Dendi and Bariba populations. Crafted from a blend of finely milled cowpea flour and earthy red sorghum flour, the batter is aerated vigorously by hand using a wooden paddle to yield an airy, spongy texture once steamed. Adding sorghum flour not only imparts a rustic, reddish-grey hue but balances the heavy bean protein, preventing the steamed cakes from turning rubbery as they cool.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Massa (Fermented Rice and Millet Breakfast Pancakes)
Golden, crisp-edged yeasted rice and millet griddle cakes with a cloud-soft spongy interior, lightly sweetened and eaten warm at dawn.
Ablo (Steamed Fermented Mini Rice and Corn Breads)
Delicately sweet, spongy fermented rice and corn cakes steamed in individual portions.
Adalu (Savory Corn and Black-Eyed Bean Stew)
A luscious, slow-cooked pottage of sweet corn kernels and tender black-eyed peas enriched with spiced red palm oil.
Adowè (Silky Peeled White Bean Puree with Red Palm Oil)
A velvet-smooth puree of skinned white beans crowned with fragrant, onion-infused red palm oil.