Wara

Name: Wara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 8 cups whole milk; 1/4 cup fresh lime juice, strained; 1 tsp fine sea salt; 1/4 cup vegetable oil

A traditional West African fresh cheese made from curdled milk, pressed into shape, and fried until golden brown on the outside.

40 minMediumServes 4220 cal/serving

West AfricanAppetizerStovetopVegetarianHigh ProteinLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeLow-SodiumAlcohol-FreeNightshade-Free

Ingredients

8 cups whole milk
1/4 cup fresh lime juice, strained
1 tsp fine sea salt
1/4 cup vegetable oil

Instructions

1

Pour 8 cups whole milk into a large pot and bring to a gentle simmer over medium heat.
2

Slowly stir in 1/4 cup strained fresh lime juice and reduce heat to low, letting curds separate from whey for 5 minutes.
3

Remove pot from heat and stir in 1 tsp fine sea salt.
4

Line a colander with cheesecloth and pour curds into it, allowing whey to drain completely.
5

Press cheesecloth tightly around curds to press out excess moisture and shape into a firm block.
6

Slice the cheese into bite-sized cubes.
7

Heat 1/4 cup vegetable oil in a skillet over medium heat.
8

Fry cheese cubes for 3 to 4 minutes per side until golden brown, then drain on paper towels.

Questions

Can I make Wara dairy-free?

Yes. The dairy in this entry is 8 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Wara keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Wara?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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