Wara is simply delectable locally made Nigerian cheese curds mostly made from fresh cow milk.
It is presumed to originate from Wara, a city located in Kwara state. In different vicinities, it goes by various names such as; Cottage cheese in America, Paneer in India, Woagachi or Wagassirou in Benin republic, Mashanza in Zaire. In the simplest form, wara is made by curdling milk (animal based milk such as cow/goat milk OR plant based milk such as soya milk). The solid part (proteins & fats) is separated from the liquid part (water and whey) after the curdling process and pressed together.
It’s a sold piece of curdled milk with a squeeky feel usually eaten alone, as a snack once fried (this is known as Beske) or as an addition to various cuisines. Once prepared it’s usually white, unsalted and uncolored . It’s often sold within a day of manufacture due to the poor shelf life of the cheese.
Types of Wara
Health Benefits Of Wara
While there are several health benefits, there are also several negative health effects associated with eating too much cheese. To avoid such negative effects, moderate consumption is key.
Wara Soya (Soya bean milk version also known as “Tofu”or “Bean Curd”) is a plant based product therefore it contains the same nutrients found in soya bean milk. It is a good source of protein, iron, calcium and the minerals manganese, selenium, magnesium, copper, zinc, vitamin B1 and phosphorous plus it also contains all eight essential amino acids. From a nutritional and health perspective, wara soya is an excellent food. It is also thought to provide the same sort of protection against cancer and heart disease as soya beans.
How to make wara – Production Of Wara Cheese (Fresh milk version)