Cuisine of Niger

The cuisine of Niger takes after many traditional African cuisines, and a significant amount of spices are used in dishes. Grilled meat, seasonal vegetables, salads and various sauces are some of the foods consumed.

Not to be confused with Nigerian cuisine.
Location of Niger

Meals in Niger usually start with colorful salads made from seasonal vegetables. Moringa leaves are a favorite for a salad. Typical Nigerien meals consist of a starch (rice being the most popular) paired with a sauce or stew. The stews are usually made with vegetables because meat is very scarce. The starches eaten most often are millet and rice. Staple foods include millet, rice, cassava, sorghum, maize and beans.[1][2] Couscous is saved for special occasions. Porridge, wheat dumplings, and beignets are some of Niger's popular snacks.[3]

Plant agriculture production in Niger is significantly reliant upon rainfall to provide water for plants, and droughts have adversely affected Niger's agriculture production in the past, threatening the country's domestic food supply.[4]

Spices

Some spices were brought to Niger by Arabian travelers, and include ginger, nutmeg, cinnamon, saffron, and cloves.[1][5] Hot spices are also used in Nigerien cuisine.[5] Sometimes spices are used to marinate meats to add flavor.

Common dishes
Jollof rice

Common foods
Millet porridge
  • Kilishi in Niger
  • Millet grains
  • Fried plantain
  • Sorghum grains

See also

References

Notes
  1. Hope for a Better World - Monique Mitchell. p. 110.
  2. Niger - Rabah Seffal. p. 115.
  3. Cuisine in the Sahara FoodSpring.com Retrieved 2012-03-22
  4. Von Braun 1995, p. 176.
  5. The Recipes of Africa - Dyfed Lloyd Evans. pp. 101-103.
  6. Food and Nutrition: Soup to yogurt. p. 1095.
  7. A vocabulary of the Yoruba language - Samuel Adjai Crowther (bp. of the Niger territory.). p. 91.
  8. Stirring the Pot: A History of African Cuisine - James C. McCann. p. 112.
  9. Farmer-based Financing of Operations in the Niger Valley Irrigation Schemes. p. 5.
  10. Stirring the Pot: A History of African Cuisine - James C. McCann. p. 133.

Bibliography
  • Von Braun, Joachim (1995). Employment for Poverty Reduction and Food Security. Intl Food Policy Res Inst. pp. 174–196. ISBN 0896293327
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