For many visitors, sampling Benin's local cuisine is a great way to "get a taste" of the culture. Like the people, the local cuisine varies greatly from region to region, and tasting some of Benin's traditional dishes can be an unforgettable experience.

Southern Cuisine
In the South, corn is the main food staple. Corn flour is used to make several different varieties of dough which are normally served in peanut or tomato-based sauces. Fish and chicken are the most commonly eaten meats in the South, and they are usually fried in palm or peanut oil. Other meats include goat, rabbit, beef, and bush rat. Rice, couscous, and beans are also commonly eaten. Fresh fruits are abundant in the South; these include oranges, bananas, pineapple, and mango.

Northern Cuisine
In the North, the yam is the main food staple. Pounded yams are eaten with peanut or tomato-based sauces. Beef, pork, and chicken are the most common meats, and they are usually fried or cooked in the sauce. Cheese is a specialty of the North. Rice, couscous, and beans are also commonly eaten. Depending on the season, fresh mangos and other fruits can be abundant.

Drinks
Mineral Water: Thermal mineral water is bottled at the spring in Possotomé. It is strongly advised that foreign visitors drink mineral water, as it is sterilized and much safer for drinking than tap water.

Fruit juices of local and imported brands are available in restaurants and markets.

Soft drinks and beer can be found at most bars and restaurants. Coca-Cola and Fizzi, a local soft drink, are widely available. Local beers widely available include La Béninoise, Flag, and Castel.

Sodabi is a local spirit obtained by brewing palm wine. It is commonly consumed at local parties and ceremonies. Visitors are advised to sample it in moderation.

Tchoucoutou is a thick, sweet local beer brewed in the North. It can be easily found in Parakou, and it is popular among locals and visitors alike.