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The Gastronomic Tradition Of Local Dishes In The Culinary Heritage Of The Fon People Of The Abomey Plateau In Benin
Abstract
Objectif : L’étude visait à documenter les traditions culinaires du peuple Fon du Plateau d’Abomey (Bénin) et à identifier des stratégies de sauvegarde et de revitalisation des plats emblématiques menacés par l’évolution des habitudes alimentaires.
Méthodes : Un travail de terrain a été mené auprès de 510 participants au moyen d'enquêtes et d'entretiens afin de recueillir des données sur la perception, la préparation et la consommation des aliments traditionnels. Dix plats clés ont été identifiés et décrits grâce à l'observation directe et à la participation communautaire.
Résultats : Les résultats ont révélé que si les plats traditionnels Fon conservent une importance culturelle, plusieurs recettes sont rarement préparées, notamment chez les jeunes générations. Des plats tels que le Mantindjan, l'Amiwo et l'Atchonkoun disparaissent progressivement de la vie quotidienne. Cependant, l'étude a également montré que les aliments traditionnels jouent toujours un rôle important dans le maintien de l'identité culturelle, la promotion de la nutrition et offrent un potentiel pour le tourisme gastronomique.
Conclusion : La sauvegarde des traditions culinaires Fon nécessite des interventions ciblées, notamment l'inscription de ces plats au patrimoine culturel immatériel, la promotion d'un tourisme culinaire responsable, la transmission des savoirs culinaires traditionnels par la formation et le soutien à une agriculture durable pour garantir l'authenticité des ingrédients locaux. Ces mesures peuvent préserver le patrimoine culturel du peuple Fon tout en contribuant au développement socio-économique durable du Bénin.
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DOI: http://dx.doi.org/10.52155/ijpsat.v52.2.7482
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