The West African Cheese recipe
How to make the West African Cheese

The Fulani’s (from the Northern part of Ghana) first introduced Wagashi into Ghana.

Wagashi / Wara/ Woagachi is enjoyed in Nigeria, Togo, Benin, Burkina Faso, Mali, Côte D’Ivoire etc

The Cheese is made from Cows milk and it’s  naturally delicate in taste when Salt is not added.
Traditionally hot fresh Milk is mixed with the pounded leaves of an Apple of Sodom Plant and Salt to make Wagashi.
The inclusion of the Apple Sodom Plant turns the Milk into Curd, which is then drained using a cheese cloth. The drained curd solidifies which then makes Wagashi.
In the absence of the Apple of Sodom plant, I’ve used distilled White Vinegar which mimics the traditional recipe to a ‘T’.
If you’ve tasted Halloumi before then you’ll love this as they share a similar taste.


2.2 litres / 4 pints of Organic Whole Milk

118ml of distilled White Vinegar

2 tablespoonful of Salt

200ml of Vegetable oil for frying


Serve the fried Wagashi with the West African Suya spice blend which will be available soon on BuyNdudu.

Watch how to make this incredible fried Cheese below;

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All photos, recipes and videos are by the owner of this blog.


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