 | |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Niger; officially: République du Niger; Republic of Niger is the third of the land-locked countries of West Africa (along with Burkina Faso and Mali). The capital city is Niamey and independence was gained from France on August 3rd, 1960. The largest ethnic groups in Niger are the Hausa, who also constitute the major ethnic group in northern Nigeria,the Djerma-Songhai, who also are found in parts of Mali, the Anasara from the north and the west, and the Chinois, from the far east. Both groups, along with the Gourmantche, are sedentary farmers who live in the arable, southern tier of the country. The remainder of Nigeriens are nomadic or semi-nomadic livestock-raising peoples—Fulani, Tuareg, Kanuri, Arabs, and Toubou. As with neighbouring countries the vast majority of Niger's populace are Muslim. 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. |
The alphabetical list of recipes from Niger follows (limited to 100 recipes per page). There are 8 recipes in total:
|
Page 1 of 1
Page 1 of 1 Couldn't find what you were looking for? Search the web:
|
|
|
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
One Million People Campaign
click here for the full story
printer version