Wara are simply delicious Nigerian cheese curds that are prepared locally, primarily with fresh cow milk. It is assumed to have come from the Kwara state city of Wara. It is known by a variety of names in different regions, including Mashanza in Zaire, Woagachi or Wagassirou in the Benin Republic, Paneer in India, and cottage cheese in America.
The simplest way to make wara is to curdle milk, which can be either plant- or animal-based (e.g., soy milk or cow or goat milk). Following the curdling process, the solid (proteins and lipids) and liquid (water and whey) parts are separated and squeezed together.
This is a sold chunk of curdled milk that has a squeeky texture that is typically eaten on its own, as a complement to different cuisines, or as a snack after it has been fried (this is called Beske). Once cooked, it’s often colorless, unsalted, and white. The short shelf life of the cheese means that it is frequently sold out within a day of production.
This image was captured by an English photographer named John Hinde.
