African hawk-eagle tends to be smaller with a nuchal crest. Their underparts are also more heavily streaked than that of the African hawk-eagle The African hawk-eagle is found in large parts of Africa south of the Sahara. It occurs in Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Central African Republic, Chad, Democratic Republic Congo, Eritrea, Ethiopia, Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Kenya, Malawi, Mali, Mauritania, Mozambique, Namibia, Niger, Nigeria, Rwanda, Senegal, Sierra Leone, Somalia, South Africa, South Sudan, Sudan, Swaziland, Tanzania, Togo, Uganda, Zambia and Zimbabwe. This is a bird of well-wooded countryside which does not occur in forests. They can
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