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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Tchoukou
Fulani and Tuareg dried cheese sheets sold along desert routes. A cheese & dairy recipe from Niger.
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Yaji
Peanut, chili and ginger rub dusted over grilled meat and skewers. Ready in 20 minutes prep and none cooking. About…
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Zogale
Steamed moringa leaves tossed with peanut flour, chili and oil. Ready in 25 minutes prep and 15 minutes cooking. Serves…
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Kilishi
Beef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried again. Ready in 1 hr 30 min prep…
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Suya
Thin beef skewers coated in spiced peanut powder and grilled over wood. Ready in 30 min prep and 20 min…