Despite a troubled security landscape, Burkina Faso continues to resonate with the rhythm of cultural events including SIAO, FESPACO, SNC and SITHO are among the major gatherings that take place regularly across the country. It was against this backdrop that the 16th edition of the Ouagadougou International Tourism and Hospitality Fair (SITHO) took place from September 22 to 27, 2026.
For nearly a week, Ouagadougou—the capital of cinema—also served as the hub for promoting tourism and African integration. For this edition, Mali and Niger were the invited guests. Located at the heart of the fair, their stands attracted scores of visitors curious to discover the tourist, cultural, and culinary riches of these two neighboring countries.
More than just a space for promoting tourism, SITHO served as a genuine forum for meeting people, making discoveries and bringing peoples closer together. Mali attended with several travel companies involved in designing interstate tourist packages linking the member countries of the Alliance of Sahel States (AES).
According to Sidiki Keïta, Head of the Mali Tourism Promotion Agency, this involvement is an opportunity to enhance cooperation among the AES member countries. He believes that the borders between peoples are, for the most part, “artificial borders,” given the history and the ties that exist between the communities.
In his view, SITHO is much more than a trade fair dedicated to promoting destinations. It provides a space for interaction, encounters and discovery. “Tourism allows people to come together and get to know one another better,” he points out, highlighting the rich historical ties between Burkina Faso, Mali and Niger.
Niger shares this conviction. Mamadou Tounkara Kadi, Executive Director of Tourism at the Ministry of Tourism and Handicrafts, feels that among the three countries—and more broadly among African peoples—there is a shared history built on encounters, exchanges, and mobility. The blending of populations, she says, is one of the cornerstones of true African integration.
Niger: A Destination with Many Facets
Mamadou Tounkara Kadi used the fair as an opportunity to showcase Niger’s vast tourism offerings. With an area of 1,267,000 km², the country boasts three major tourist areas, she explained.
The first is the river region, which includes the Dosso, Tillabéri and Niamey regions where visitors can cruise along the waterways in traditional canoes and soak up the striking landscapes with their unique shapes and colors.
The second tourist area is found in the Central-Eastern region, particularly in the Zinder region, about 800 kilometers from the capital. It is renowned for its cultural tourism, which combines sound-and-light shows, palaces and historical traditions, particularly those surrounding the Sultanate of Damagaram.
The third region, located in the Far North, attracts visitors with the famous Ténéré Tree and the caravans crossing the vast desert plains. This part of the country invites visitors to immerse themselves in a unique natural and cultural heritage.
The Nigerien official is inviting Africans and tourists from around the world to come and discover her country. However, she regrets the negative image often portrayed of Niger. “There’s this negative press portrayal of Niger as dangerous, but that’s not true,” she asserts, citing her recent participation in a festival in N’Gourti, a town located nearly 1,800 kilometers from Niamey, in Toubou country.
Mali: A Blend of History, Culture, and Cuisine
Like Niger, Mali boasts a particularly rich tourist tradition. From Bamako to Ségou, via Mopti and Djenné—not to mention Timbuktu, the famous city of the 333 saints—the country presents itself as a land of encounters, discoveries and journeys through space and time.
For Sidiki Keïta, visiting Mali isn’t just about taking in its landscapes or monuments. It’s also about living among the communities, experiencing their traditions, and immersing oneself in a culture shaped by several millennia of history.
Cuisine plays an significant role in this experience. Visitors can taste traditional couscous among the Soninke people, as well as several northern specialties, notably toukasou—a hearty dish made with large chunks of beef or mutton simmered in a spicy tomato sauce, in which balls of bread dough, known as fakoye, are cooked directly— widjila—a dish from Timbuktu consisting of small steamed buns and a rich sauce made with meat and dates—and banahari. In the south of the country, tô, tigadéguéna—a meat stew with peanut paste—and gnougoubalayèlè—a traditional dish made with corète potagère leaves mixed with millet flour and fresh okra—are among the dishes worth trying.
Niger is no disappointment when it comes to culinary delights. Kilichi—dried meat seasoned with salt and chili—is a particularly spicy culinary experience. Visitors can also try alkatchi and dambou, a couscous made with millet, rice, or corn, served with moringa or beans. For dessert, alkatchi—made with millet and honey—rounds out this sensory journey, best enjoyed with a glass of water at hand.
A New Generation Looking Towards Africa
Mali and Niger’s participation in SITHO reflects their commitment to making tourism a tool for bringing peoples together. It also signals the rise of a new generation of Africans who are increasingly keen to explore their own continent.
For the Malian leader, this generation recognises that Africa possesses sufficiently rich historical, cultural and natural resources to make it a popular destination. By encouraging trips between African countries, tourism helps challenge preconceptions, strengthen ties between communities and give real substance to African integration.
Through SITHO, Burkina Faso, Mali and Niger are thus emphasising that tourism is not just about visiting sites. It is also a vehicle for dialogue, cultural exchange and the building of a community with a shared future.
Read also: Festival of Africans in Niger: Culture, Inclusion, and Sustainable Ambitions
