An African in Greenland An African in Greenland An African in Greenland is a 1981 book by the Togolese author Tété-Michel Kpomassie. The book details Kpomassie's upbringing in Togo, his encounter as a teen with a book about Greenland and his determination to move there and become a hunter. As A. Alvarez, in his introduction, writes: "Kpomassie's book is the ultimate exotic mix—an adventure story that begins in Togo, a narrow strip of a country, formerly a French colony, sandwiched between Benin and Ghana, and ends in Upernavik, way north of the Arctic Circle, on the west coast of Greenland." After ten years, working
Benin cuisine usually kept outside their homes. Wagasi is a specialty cows'-milk cheese of northern Benin made by the Fulani people, and is abundantly available in cities such as Parakou. It's a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking. Acarajé is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in "dendê" (palm oil). It is found in most parts of the Republic of Benin, Nigeria and Ghana. The following summarizes some other Beninese specialty dishes and foods: Choukachou or "chouk" is a Beninese millet beer commonly consumed