The basic menu available in West Africa as a whole is rather monotonous.
- French bread with jam or honey
- Many places have eggs and can make an omelet if you ask.
- Tea or coffee.
- Possibly juice, but if you know you'll want it, take your own.
- Riz sauce = rice with a sauce, either tomato, okra (gombo) or peanut (arachide) based
- Spaghetti sauce = pasta with the same sauce
- Couscous sauce = couscous with the same sauce
In addition many places have frites (french fries) and poulet or pintade (scrawny chicken or guinea fowl, grilled.)
The truly ubiquitous food is tô or sagbo, a porridge made from millet or sometimes corn. Take a ball in your right hand, make a deep thumbprint in it, and dip it in the sauce. Restaurants don't usually serve tô, but you may run into it if you visit a family.
Within the parks, if a campement far from the main roads hasn't had a delivery recently, you'll get this menu.
But if you're somewhere more upscale like Hotel de la Tapoa, Hotel de la Pendjari, or Campement du Buffle Noir -- and sometimes at the simpler places -- the menu is more varied, with meat or fish, vegetables, and salads.
If you take your own food the cook will prepare it. You can stock up on familiar foods in Ouagadougou or Niamey at Marina Market. If your driver or guide deals with local fishermen you may have a fine meal of "capitaine" (Nile perch), tilapia, or mackerel, all freshly caught. You could also take your own box of orange or mango juice, or junk food for simple lunches. Yogurt, if you can find it, is good; it is often mixed with "degé", a millet product like Grape-nuts.
Bottled or bagged water will always be available, as will beer, soda (coffee-flavored Mo-Ka, Coca-Cola, You-You (fruit flavored), or Fanta), tea and coffee. The hotels are likely to have wine.