A staple of Tiv and Idoma homes. Pounded yam is made by pounding boiled yam until smooth and stretchy, then served with egusi soup — a thick, nutty stew of melon seeds, spinach, and assorted meats or fish. 1)
A smooth, gelatinous cornmeal pudding often eaten with vegetable or pepper soup. In Benue, agidi is sometimes wrapped in plantain leaves, giving it a distinctive smoky aroma. 2)
Beniseed (sesame) is abundant in Benue. The seeds are roasted, ground, and cooked into a creamy, nutty soup enriched with smoked fish or bushmeat. It’s a signature Tiv delicacy — earthy, aromatic, and deeply satisfying. 3)
Made with the region’s river fish, dried and smoked before being simmered in a spicy broth with uda (Negro pepper), ehuru (African nutmeg), and utazi leaves. The flavor is intense and invigorating. 4)
In Benue, yam porridge takes a twist — it’s cooked with crushed groundnuts (peanuts), adding a nutty depth and creaminess that distinguishes it from the southern Nigerian version. 5)
A thick, textured soup where okra meets sesame paste, creating a delightful mix of viscosity and richness. Typically eaten with amala (yam flour) or pounded yam. 6)
Wild game like antelope or grasscutter is marinated in local spices, smoked, and simmered in tomato-pepper sauce. It’s a traditional festive dish, especially during harvest or weddings. 7)
Made from freshly grated corn mixed with spices, onions, and palm oil, then steamed in leaves. The result is a savory, moist pudding — similar to tamales but uniquely Nigerian. 8)
Though common in eastern Nigeria, Benue’s version often includes locust beans (iru) and sesame, giving it a deeper umami note. Bitterleaf is carefully washed to reduce its bitterness before cooking. 9)
Prepared from Bambara groundnuts, this dish is both nourishing and filling. The nuts are ground into a flour, mixed with palm oil, spices, and steamed — resulting in a protein-rich, subtly sweet dish. 10)
Free-range local chicken is smoked over wood fires, then cooked with iru (fermented locust beans), tomatoes, and chili. The fermentation adds depth, while the smoke gives it rustic charm. 11)
Benue is famous for its locally grown rice. It’s often served with a thick vegetable sauce made from ugu (pumpkin leaves), tomatoes, and crayfish — a farm-to-table celebration of local produce. 12)
Cocoyam is boiled, pounded, and used as a thickener in soups with fish, meat, or vegetables. Its velvety texture and mild flavor make it a comforting, rural classic. 13)
Roasted plantain served with a fiery sauce of blended peppers, onions, sesame, and palm oil. Unlike the coastal versions, the Benue style includes sesame for a nutty twist. 14)
A traditional Tiv specialty where yam flour is slightly fermented before being cooked into a thick soup. It has a pleasant tang and pairs beautifully with smoked fish or spicy greens. 15)