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Niger (Niger Recipes)

World Cuisine Recipes


   Most of Niger's population live in the south-west of the country near the Niger river basin. As such there is a preponderance of fish in the diet. Here traditonal African cuisine is blended with influences from Europe; particularly Portugal and Britain. Spices like saffron, nutmeg, cinnamon, ginger and cloves were introduced by the Arabs and they are often part of the dishes served in modern Niger. The use of hot spices is also a feature of this country's cuisine. It should also be noted that Niger shares many recipes in common with neighbouring Nigeria.
Mango Salad

2 mango, cubes
1/2 pineapple, fresh,cubed
1/2 cup lemon juice
1 cup apricot nectar or orange juice
Strawberry, for garnish
Cooking Instructions:
In a 2-quart bowl: Add the pineapple to the mango. Blend the juices separately and then pour over the mango. Serve on lettuce cups either individually or in a bowl. Garnish with fresh strawberries.
Pounded Yam (Inyan)

1 yam tuber medium size, about 5 lbs.
5 cups water
Cooking Instructions:
Peel off skin of yam with knife and cut into 1/2-inch lengths. Wash in cold to lukewarm water. Place yam in a large skillet and bring to a boil. Add enough water to cover the yam and cook for 25 minutes. Drain and pound smooth in mortar and pestle, or put in food processor or blender one piece at a time until it forms a soft dough of pounded yam. Serve with Okra Soup or Egusi Soup.
Okra Soup
Servings: 5-10
3 pounds beef, optionally, fish or goat meat
1 cup dried crayfish, optionally dried shrimp
2 pounds okra, chopped or ground in a blender
1 teaspoon dried red pepper, powdered or
Crushed, optional, chopped or
Ground red bell pepper
2 tablespoons salt
1 medium onion, chopped
4 tablespoons red palm oil
Spinach, chopped
7 cups water
Cooking Instructions:
Cut beef in small pieces. Place in skillet with water. Add onion and salt. Boil for 15 to 25 minutes. Add okra and stir until blended in. Add the remaining ingredients, stir and cook for 10 more minutes. Serve warm with Inyan (Pounded Yam), Pounded Cassava, or Eba (fried grated cassava).
Plain White Rice
Servings: 4
2 cups rice
1 teaspoon salt, optional
1 tablespoon cooking oil or margarine, optional
4 cups water
Rinse rice, optional
Cooking Instructions:
Combine rice, water, salt, and cooking oil or margarine in skillet. Bring to a boil; stir once or twice. Cover with lid and lower heat. Simmer for twenty minutes. Do not drain. Serve with stew (Sauce or Pepper Soup).
Pepper Soup (Stew or Sauce)
Servings: 4-10
3 pounds stewing beef, optionally, goat meat or fish
1 medium onion, chopped or ground in blender
1 teaspoon dried red pepper, crushed or ground
fresh red tomatoes, chopped or ground in blender, optionally, one 6 oz can tomato paste
2 tablespoons cooking oil
1 teaspoon salt
1 teaspoon curry powder, optional
2 Maggi cubes, optional
1 teaspoon thyme leaves, optional
1 cup water
Cooking Instructions:
Cut up beef (or goat meat) in small pieces and place in stewing pot. Combine with water, salt, and onion. Boil until meat is tender. Drain. Remove meat from pot and save water in a bowl. Heat oil in stewing pot, add and brown onion. Add meat and ground tomatoes or dilute tomato paste with water and add to meat. Add the remaining ingredients one by one, stirring each as added. Simmer for ten minutes and serve with rice.
Fried, Grated Cassava (Eba/Gari)
Servings: 4
4 cups gari (fried, grated cassava)
8 cups water
Cooking Instructions:
Bring water to a boil in skillet or kettle. Pour boiled water into mortar or bowl. Sprinkle gari into the water until it forms a heavy paste. Pound the paste in a mortar with pestle or in a blender to the consistency of soft dough. Serve with Okra Soup or Egusi Soup.
Melon Seed Soup (Egusi Soup)
Servings: 5-10
3 pounds goat meat, optionally, fish or beef
1 cup dried crayfish
2 cups melon seed, ground
1 teaspoon dried red pepper, ground or crushed
2 tablespoons salt
1 medium onion, chopped
3 tablespoons red palm oil
Bitterleaf, chopped, optionally, spinach or kale
7 cups water
Cooking Instructions:
Cut meat in small pieces and place in skillet. Combine with water, onion, salt and boil for 15 to 20 minutes. Add ground melon seed and remaining ingredients, stirring as added. Cook for 10 more minutes, and serve with Eba/Gari, (Mashed or Fried Grated Cassava), Inyan (Pounded Yam), or Pounded Cassava.


400 g black-eyed peas
1 small onion, finely chopped
1 egg
500 ml cooking oil
1 hot chilli, finely chopped
Cooking Instructions:
Wash and allow the beans to soak for 2 hours then remove the skins by rubbing a few of the beans at a time together in your hands. Wash away the skins then use a blender to grind the beans to a smooth paste. Blend the onions and chillies into the bean mixture and beat with a whisk for 5 minutes. Add the salt and beat for 5 minutes more. Add the beaten egg and beat into the mixture. Heat the oil in a wok and deep fry the mixture one tablespoon at a time until golden brown. Drain on kitchen paper and serve with hot sauce.
Date Sauce

450 g lean steak, cut into bite-sized pieces
60 ml oil
6 fresh tomatoes, chopped
2 medium onions, chopped
2 medium green peppers, chopped
2 garlic cloves, minced
100 g dried, pitted, dates, chopped
2 tbsp tomato paste
600 ml passata or tomato sauce
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Cooking Instructions:
Brown the meat in a little oil and remove from the pan. Add the tomatoes, onions and green peppers to the pan, adding the remaining oil. Simmer until the vegetables form a mush then add the garlic, spices, meat dates, tomato paste and tomato sauce. Simmer until the sauce is thick and the meat is tender (around 40 minutes). If desired add a little water (but only enough to prevent the dish from drying). Serve on a bed of rice or couscous.

Two cups of couscous
One cup of milk or cream
Vanilla yogurt or plain yogurt
One cup of sour cream
One teaspoon of vanilla essence
Pinch of nutmeg
Half cup of sugar
Pineapple crushed to paste
Mint to garnish
Salt as required
Cooking Instructions:
Four cups of water to be boiled in a saucepan. Couscous, butter and salt to be mixed thoroughly and stirred. The mixture has to be left for the next ten minutes away from the heat. After it becomes cold, the other ingredients are to be added to the preparation. The yogurt is to be mixed in the preparation. To be served chilled.
O Jo Jo Meat Balls:

One bowl of chopped beef
Two Green Bell Peppers chopped fine
One Onion to be chopped fine
Raw white potatoes to be peeled and grated
Three eggs
Cooking Instructions:
All the ingredients are to be mixed thoroughly and formed into a paste. Meat balls are to be created with the paste. To be deep fried in oil till the meat balls turn dark brown. To be garnished with the seasonal vegetables and served.
Fari Masa

2 tbsp sugar
1 tbsp yeast
500 ml warm water
800 g plain flour
1 egg, beaten
500 ml vegetable oil
Cooking Instructions:
Mix the sugar, yeast and water together and place in a warm place until it begins to froth. Sift together the flour and salt and add the egg. Mix together then add the yeast mixture and allow to raise in a warm place for 45 minutes. Heat the oil in a wok and drop the dough by the tablespoonful into the hot oil. Fry until golden brown, turning once. Remove with a slotted spoon and allow to drain on paper towels.
Rice and Black-Eyed Peas (Mo and Dunguri)

800 g cooked rice
500 g cooked black-eyed peas
1 medium onion fried in 120ml oil until slightly blackened
2 tbsp roasted peanuts, powdered
2 tbsp dried onions
1 chicken bouillon (or Maggi) cube, powdered
2 cloves garlic, minced
1 tsp salt
6 dried hot chillies ground to a paste
Cooking Instructions:
To assemble the dish layer first the rice then the black-eyed peas in a dish and top with the onions and oil. Season with salt and black pepper. Combine all the remaining ingredients and sprinkle over the top of the dish.
Gumbo Sauce (Sauce Gumbo)

500 g fresh okra, washed an with stems removed
6 tomatoes, blanched, peeled, de-seeded and chopped
6 garlic cloves, minced
250 ml water
1/2 tsp salt
1 Maggi or Stock cube
2 green chillies, pricked with a fork
60 g powdered dry prawns, optional
Salt, to taste
Cooking Instructions:
Chop the okra into fine pieces (this will help thicken the sauce) and add to a saucepan along with the garlic, tomatoes, chillies (powdered prawns, if using) and water. Allow to simmer, covered, over medium heat for about 15 minutes until the okra is tender and the sauce has thickened. Add the Maggi cube towards the end of the cooking period and season with salt, as desired. Serve on a bed of rice. For a more substantial meal add crab meat, dried fish or cubed fish meat to the stew.

World Cuisine Recipes


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