A signature northern Nigerian soup, but Adamawa’s version stands out — dried baobab leaves ground into powder and cooked with smoked fish, locust beans, and groundnut oil. It’s earthy, tangy, and often eaten with tuwo dawa (sorghum meal). 1)
Made from acha (hungry rice), an ancient grain cultivated in the highlands. It’s soft, light, and pairs beautifully with any soup — especially miyan taushe or egusi. Acha is treasured for being gluten-free and energy-rich. 2)
Prepared with yakuwa leaves (hibiscus/sorrel), giving a mildly sour flavor similar to East African stews. It’s typically cooked with ground peanuts, pepper, and fish — tangy, rich, and refreshingly original. 3)
Adamawa’s famous contribution to Nigeria’s meat traditions! Thin beef slices are marinated in a paste of ground peanuts, chili, and ginger, then sun-dried and fire-grilled — a kind of West African jerky with intense smoky spice. 4)
A Fulani heritage dish of millet balls (fura) mixed with fermented milk (nono). Cooling, probiotic, and nutritious, it’s both a meal and a beverage — perfect for the hot Sahel climate. 5)
A specialty of the Margi people near Lake Chad: fish stewed in tamarind juice with groundnut paste, tomatoes, and spices. The result is tangy, nutty, and distinctly northern. 6)
Roasted groundnuts blended into a smooth sauce with tomatoes, onions, and dried fish. Adamawa’s version often adds okra or spinach for a layered texture and flavor. 7)
Soft, spongy fermented rice pancakes, slightly sour and often served with miyan taushe (pumpkin soup) or honey. Popular across northern Nigeria, but Adamawa’s are unusually light thanks to long fermentation. 8)
A variation of masa, waina is cooked in clay pans and served with a fiery sauce of ground chili, tomatoes, and onions. A popular street snack — crisp outside, soft inside. 9)
Jute leaves cooked into a slimy, flavorful soup similar to ewedu, but often thickened with ground sesame or melon seeds. Served with tuwo, it’s a soothing countryside meal. 10)
A rare Fulani breakfast dish — millet flour porridge enriched with groundnut paste, honey, and milk. It’s sweet, nutty, and highly energizing — a desert classic. 11)
Thin beef slices marinated in hot chili, garlic, ginger, and tamarind, then grilled over acacia wood. Adamawa versions sometimes include fermented sorghum powder, adding subtle sour depth. 12)
A hearty mix of yam, spinach, and dried fish, cooked with palm oil and chili. Unlike southern yam porridge, this version is lighter and sometimes flavored with ground sesame. 13)
Free-range chicken smoked over corn husks, then rubbed with yaji (a dry spice mix of chili, ginger, garlic, and peanuts). Served with millet tuwo — smoky, spicy, and deeply regional. 14)
A flatbread made from wheat or millet, baked in clay ovens. Eaten with peppery tomato-onion relish or suya meat, it’s soft inside and crisp outside — a northern bread staple. 15)