Producing and promoting a local Beninese delicacy

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 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.