Baku Kitchen! An independent reference of traditional food

Niger

Niger’s food is built around hausa-Zarma-Tuareg food of millet pastes, moringa couscous, fura milk drinks and famed dried-meat kilishi. Look for Tuwo (millet paste with baobab-leaf or okra sauce; the daily staple), Kilishi (paper-thin beef sheets rubbed with peanut-chili paste, sun-dried and grilled) and Fura da nono (spiced millet dough balls swirled into tangy fermented milk). Millet or sorghum flour is beaten into a stiff paste and served with soup poured over; it is eaten with the right hand from a shared bowl. This atlas has 28 Niger dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

28 dishes.

AlkakiAlkakiTwisted ropes of fried wheat dough soaked in sugar syrupBalanguBalanguWhole cuts of mutton or beef roasted plain over embers and chopped to orderDaddawaDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupsDakuwaDakuwaballs of roasted peanut, millet and ginger, pressed hard and chewyDambouDambousteamed millet couscous tossed with moringa leaves and oilDan wakeDan wakebean-flour dumplings tossed in oil, ground peanut and chiliDèguèDèguèMillet couscous in sweetened yoghurtEghajiraEghajirapounded millet, dates, cheese and milk whisked into a thick festival drinkFari masaFari masaSmall fried cakes of fermented rice batter, eaten with pepper sauce or sugarFura da nonoFura da nonospiced millet dough balls swirled into tangy fermented milkGurasaGurasathick soft wheat flatbread baked on a clay plate, torn into stewsKilishiKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againKindirmoKindirmoThick soured Fulani milk, sharp and set, eaten with millet or furaKossaiKossaipuffy black-eyed-pea fritters fried at dawn, eaten with chiliKuli-kuliKuli-kuliCrunchy fried peanut-paste rings and sticksKunun ayaKunun ayaSweet milky drink of ground tiger nuts with dates and gingerKunun gyadaKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowlKunun zakiKunun zakilightly fermented millet drink spiced with ginger and tamarind, served coldMasaMasaslightly sour rice cakes griddled in dimpled pans, with sauce or honeyMiyan gyadaMiyan gyadaGroundnut soup with meat and greens, ladled over tuwoMiyan kukaMiyan kukabaobab-leaf powder soup with dried fish and meat, poured over tuwoMiyan tausheMiyan taushepumpkin and peanut stew with spinach, meat and chili, over tuwoSuyaSuyaThin beef skewers coated in spiced peanut powder and grilled over woodTaguellaTaguellaTuareg flatbread baked under hot sand and embers, broken into sauceTchoukouTchoukouFulani and Tuareg dried cheese sheets sold along desert routesTuwoTuwomillet paste with baobab-leaf or okra sauce; the daily stapleYajiYajipeanut, chili and ginger rub dusted over grilled meat and skewersZogaleZogalesteamed moringa leaves tossed with peanut flour, chili and oil

  • Alkaki

    Twisted ropes of fried wheat dough soaked in sugar syrup. Ready in 40 min prep and 40 min cooking. About…

  • Balangu

    Whole cuts of mutton or beef roasted plain over embers and chopped to order. Ready in 15 min prep and…

  • Daddawa

    Fermented locust-bean cakes, sharply pungent, dropped whole into soups. Ready in 1 hr prep and 3 hr cooking. About 20…

  • Dan wake

    Bean-flour dumplings tossed in oil, ground peanut and chili. Ready in 20 min prep and 30 min cooking. 6 servings.…

  • Dambou

    Steamed millet couscous tossed with moringa leaves and oil. Ready in 30 min prep and 50 min cooking. 6 servings.…

  • Dakuwa

    Balls of roasted peanut, millet and ginger, pressed hard and chewy. Ready in 30 min prep and 10 min cooking.…

  • Dèguè

    Millet couscous in sweetened yoghurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…

  • Eghajira

    Pounded millet, dates, cheese and milk whisked into a thick festival drink. Ready in 45 min prep and none cooking.…

  • Fari masa

    Small fried cakes of fermented rice batter, eaten with pepper sauce or sugar. Ready in 30 minutes prep and 25…

  • Gurasa

    Thick soft wheat flatbread baked on a clay plate, torn into stews. Ready in 10 min prep and 40 min…