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Benin is a country in West Africa. It has many socio-cultural groups with different culinary practices. With globalization and modernity, these ancestral practices are disappearing. The present work analyzes the possibility of gaining a better understanding of these disappearing dishes by introducing them onto the menu of modern restaurants. The methodological approach we adopted for this work is based on survey, documentary research and experimentation. Between strengths, weaknesses, threats and opportunities, a major challenge lies ahead for the development of this local sauce: VLAKPA sauce. The introduction of this sauce on modern restaurant menus could lead to poverty reduction through large-scale production of white catfish in several regions of the country. This will have a positive impact on the country's economy, and on people's standard of living.
About the author
Formador consultor en Turismo - Hostelería - RestauraciónAutor de libros:Prácticas de hostelería en Benín (Seconde - Première - Terminale HR)El aprendizaje en el turismo beninésEspecificidades del turismo en BenínProfesor (Marketing hotelero - Control de alimentos y bebidas) en la Universidad de Abomey-Calavi
