Cuisine of Niger

Not to be confused with Nigerian cuisine.

Location of Niger

The cuisine of Niger reflects 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.

Meals in Niger usually start with colorful salads made from seasonal vegetables. 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

Dodo (fried plantains)
Efo (greens stew) ^[6]^[7]
Jollof rice
Palm Nut Soup
Stews and soups

Common foods

Millet porridge

Millet ^[9]
Sorghum ^[8]

Millet grains
Fried plantain
Sorghum grains

References

Notes

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

African cuisine

National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Central African Republic Chad Congo Djibouti Egypt Equatorial Guinea Eritrea Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Namibia Niger Nigeria Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa Sudan Swaziland Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe

Ethnic and regional cuisines	Arab Berber Jewish Mediterranean North African West African Zanzibar

Lists	List of African cuisines List of African dishes

Category

Cuisines

Regional	African North West list Americas North South list Asian Central South list Balkan Bengal Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Mongolian Moroccan Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu Akan Arab Assyrian Balochi Balinese Batak Berber Betawi Buddhist Cajun Cantonese Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the Sunday, January 10, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.