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.
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Kindirmo
Thick soured Fulani milk, sharp and set, eaten with millet or fura. 10 min to prepare. Makes about 1.5 litres.…
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Kossai
Puffy black-eyed-pea fritters fried at dawn, eaten with chili. Ready in 30 minutes prep and 25 minutes cooking. About 30…
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Kunun zaki
Lightly fermented millet drink spiced with ginger and tamarind, served cold. Ready in 30 minutes prep and 20 minutes cooking.…
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Kunun gyada
Creamy millet and groundnut drink, thin enough to drink from a bowl. Ready in 20 minutes prep and 25 minutes…
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Kunun aya
Sweet milky drink of ground tiger nuts with dates and ginger. 20 minutes to prepare. About 2 litres. A drink…
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Masa
Slightly sour rice cakes griddled in dimpled pans, with sauce or honey. Ready in 20 min prep and 25 min…
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Miyan gyada
Groundnut soup with meat and greens, ladled over tuwo. Ready in 30 minutes prep and 1 hour 30 minutes cooking.…
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Miyan kuka
Baobab-leaf powder soup with dried fish and meat, poured over tuwo. Ready in 30 minutes prep and 1 hour 30…
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Miyan taushe
Pumpkin and peanut stew with spinach, meat and chili, over tuwo. Ready in 30 min prep and 1 hour 30…
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Taguella
Tuareg flatbread baked under hot sand and embers, broken into sauce. Ready in 20 min prep and 40 min cooking.…