Recipes from Niger

Laccriri Kambe Haako/Couscous with Leaves


millet or couscous
peanut butter
salt, pepper and other spices like macari and sesame


1. Cook millet couscous
2. Pick leaves, for example "windi bundu" (Moringa oelifera) leaves, boil them in water, drain
3. Toss the cooked leaves with the millet couscous.
4. Add a dollop of peanut butter and mix with your hands
5. Add salt, pepper, and other spices, like macari and sesame

Source: Dan Patterson

Caakiri/Couscous Pudding

This dish (also known as Chakery, Chakrey, Thiacry, Thiakry, Tiakri) is a West African snack that can also be served as a dessert. It is similar in consistency to the rice puddings of the Middle East but is generally made with Couscous (though traditionally it was made with the African grains fonio, millet or black-eyed peas).


400g couscous
20g butter
pinch of salt
240ml eveporated milk
480ml plain or vanilla yoghurt
240 ml sour cream
100g 100g sugar
1/2 tsp vanilla extract
pinch of nutmeg
1/2 tsp vanilla extract
pinch of nutmeg


1. Prepare the couscous by bringing 1l of water to boil in a pan. Add the couscous, butter and salt then stir and cover.
2. Remove from the heat and leave for 10 minutes to absorb the water. Allow the couscous to cool then fluff with a fork.
3. Combine all the other ingredients together and stir the mixture into the couscous. Taste and adjust the sugar level as desired.
4. You can garnish with raisins, crushed pineapple or mint if you desire. The dish can be served either warm or cold.