Niger hosts culinary fair to promote traditional gastronomy and local production

People from across Niger showcased their culinary skills during a three-day exhibition of traditional dishes in Niamey from October 16 to 18, 2026.

The event, called the Abincin Niger salon, aimed to promote local consumption and highlight the cultural value and nutritional benefits of traditional meals. The inaugural edition featured the Zinder region as a centerpiece due to its historical recipes and rich culinary heritage.

Participants presented a wide variety of regional specialties, including millet paste, traditional couscous known as Brabousko, and rice and millet pancakes. The exhibition also featured ancient dishes that had fallen out of common use due to modern dietary shifts. For example, a sorghum and bean mixture from the Maradi region, which had disappeared from local diets before the year 2000, was showcased to the public. Local businesses and individual entrepreneurs used the fair to market their products and skills.

Tima Food displayed Touareg specialties such as Taguila, a traditional bread baked under hot sand, and Moghfé, a preparation of millet, lamb meat, and cow butter. Other participants, such as those from the Dosso region, presented dishes like Wonzu with okra sauce and millet paste with peanut sauce. The Dosso region won the first prize in a culinary contest held during the event.

The fair functioned as a space for social cohesion where different communities shared meals and exchanged cultural knowledge. Visitors purchased many of the products on display, supporting local production and small businesses. Some participants used the platform to advocate for better hygiene standards in street food sales and to encourage the younger generation to embrace their cultural heritage rather than abandoning it for modern trends.