The lively atmosphere of Niamey has welcomed a new flavour. A beninese speciality, namely boiled corn (or cooked corn), has crossed borders to find a loyal audience. At the heart of this culinary venture is Dotche Espoir, a trader whose stall has become a magnet for lovers of this uniquely prepared cereal.

Introducing this dish was not without risk, but the reception was positive. “I decided to give it a try”, she says. After a trial period, she found that people enjoyed the product. It was this positive  response that motivated her to continue her business.

A taste from elsewhere

The inhabitants of Niamey usually eat roasted corn. However, Dotche Espoir has introduced a lesser-known local variation: boiled corn. She explains that this method is typical of Benin, her home country. The process involves boiling the corn after roasting it, which gives it a distinct texture and taste.

An ancient and resilient trade

Selling boiled corn is nothing new for Madame Espoir. She has been doing it for a long time. Though she cannot recall the exact date she began, she estimates that she has been doing it for around seven or eight years. The business may fluctuate, but it enables her to provide for herself and her children. “This is what I live on,” she says, underscoring the trade’s importance to her daily survival.

The reality of the job is one of constant highs and lows. Dotche Espoir acknowledges that her income is far from steady. “Not every day is Sunday,” she remarks, capturing the market’s unpredictability. Her daily earnings depend on many factors, and she entrusts the rest to faith: “It’s in God’s hands.”

Logistics and costs

The supply of raw materials presents both logistical and financial challenges. The corn used for this speciality is imported from Benin. Madame Espoir arranges these imports herself or through orders and they have a direct impact on her costs.

She notes that the price of Beninese corn has increased, partly due to transport costs. At present, a bag of corn in Niamey, including transport, costs between 40,000 and 48,000 CFA francs, sometimes reaching 45,000 CFA francs. These high costs compel traders, including herself, to pass some of the expense on to the final selling price.

A message for young people

When asked about young people who struggle to commit to work or entrepreneurship, Dotche Espoir is frank. Rather than offering moral lessons, she draws on personal experience. “Even if you advise someone, if they have never started a business themselves, they cannot truly know,” she says.

She emphasises that theory is no substitute for practice. To succeed, you must get involved. She encourages young people to take the plunge and learn by doing. “You have to get into business, like we did, to see how it goes.” Her own journey, shaped by trial and perseverance, serves as a concrete example. She began on a small scale, observed customer reactions, and steadily continued her efforts.

Dotche Espoir’s boiled corn stand is more than just a business.It is a demonstration of successful economic integration. It shows that a speciality from another country can find its place, thrive and provide a stable income. Her trade is an integral part of daily life and exemplifies the resilience that defines small businesses in Niamey.

The sale of boiled corn also highlights the richness of cultural exchange between Benin and Niger. It contributes to a more diverse food supply in Niamey. Dotche Espoir’s story shows that entrepreneurship is accessible to all, but above all, it requires tenacity and the ability to adapt continuously to market realities.

Despite challenges related to supply and economic fluctuations, Dotche Espoir remains focused on her goal. The future of her business depends on demand, yet she remains confident in her product. She relies on the loyalty of her customers, who have been won over by the unique taste of Beninese boiled corn.