Tô: “Tô” is a staple food in Niger. It is a thick porridge prepared from millet, corn, or sorghum flour, and is often served with thick sauces.

 

Sauces: Thick sauces are an essential part of Nigerian cuisine. “Arachide sauce” (peanut sauce) is a common dish, often served with tô.

 

Meat and Fish: Meat and fish are important sources of protein. Grilled meat dishes, such as “dambou” (meat skewers), are popular. Freshwater fish are also consumed, particularly in regions close to the Niger River.

 

Vegetables and Leafy Greens: Vegetables such as onions, tomatoes and chillies are commonly used. Leafy greens, like ugwu and kale, also feature in many recipes.

 

Chillies and Spices: Nigerian dishes are often spiced with chillies and spices, adding a distinct heat and flavor.

 

Traditional meals: Besides tô, “fondoukou” is another traditional dish composed of corn, millet or sorghum flour mixed with hot water to form a paste.

 

Desserts: Nigerian desserts include “bananne” (plantain fritters) and “maffé” (a dessert made with peanut paste and honey).

 

Drinks: Traditional drinks include “tamarind” (tamarind juice) and “bili-bili” (a fermented drink made from millet).

 

Nigerian cuisine is influenced by culture, resource availability and environment. It offers a variety of delicious dishes and reflects the hospitality and warmth of the people of Niger. Meals are often shared with family and community, strengthening social bonds in the country.