The general objective of this study was to identify endangered or neglected traditional recipes with high nutritional potential (NTRs) in Benin. The lack of documentation of the nutritional composition of these recipes represents a major limitation for the implementation of effective interventions against nutritional deficiencies in Benin.

The study was carried out in nine cultural areas (CAs) of Benin with 120 women aged ≥ 50 years, with experience cooking these dishes for sale and/or for consumption at home. Food ethnography methods were used to collect information on the foods consumed 60 years ago, their composition, their preparation process, and the reasons for abandoning their consumption. The West African food composition table (FAO 2019) was used for the calculation of the theoretical nutritional value of the NTRs.

A total of 181 endangered traditional recipes have been identified: CA Ifè/Yoruba/Nago/Idatcha (49) and Bariba (31) have the highest number of NTRs followed by AC Adja (26), Goun/Tori (25), Fon/Mahi, Aïzo (19), Cotafon/Sahouè /Mina (17), Ditamari/Warma (17), and Dendi/Germa (14). The main ingredients of these recipes are cowpea, voandzou, and maize. A total of 55 NTRs were identified for use in an orange-fleshed sweet potato (OFSP) scale-up intervention to improve vitamin A status. Based on their nutritional composition, five NTRs (tipinpinti, yoê-yoê, kia bangu, afokaki, and stew) were theoretically improved by partial or total substitution of OFSP flour. Future research consists of sensory and socio-cultural acceptability tests; analysis of the nutritional value of NTRs; and improving their scalability in households in Benin.