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.
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