Nigerien Cuisine: Tuareg and Hausa Dishes of the Sahel

Nigerien cuisine is the heritage of the Hausa, Zarma, Tuareg, Fulani and Kanuri peoples. Adapted to the arid conditions of the Sahel, it favours cereals (millet, sorghum), pulses and mutton or goat meat.

1. Dambou: millet semolina with leaves

See the dambou recipe, millet semolina with baobab leaves.

2. Taguella: Tuareg bread cooked in the sand

A traditional Tuareg flatbread cooked under the embers and the sand. An emblematic dish of the desert.

3. Kilishi: spicy dried meat

Dried beef with spices, a popular Sahel snack.

4. Baobab juice

See the baobab juice recipe.

5. Millet tô with okra sauce

A fundamental dish, see the tô burkinabè recipe, which applies to Niger.

6. Tuwo Shinkafa: rice paste

A rice variant of tuwo, very popular among the Hausa.

7. Nigerien suya

Spicy skewers with yaji. See the suya recipe.

Where to find the ingredients?

On nkosiagro.com: millet, sorghum, baobab, in the cereals collection.