A signature pepper soup with a deep red color, made from sun-dried peppers, onions, ginger, and goat meat. Southern Kaduna versions include a touch of ground locust beans (dawadawa) for umami. 1)
A unique “jollof” made not with rice but acha (fonio), a tiny ancient grain cultivated in parts of Southern Kaduna. Cooked with tomatoes, peppers, smoked fish, and vegetables — fluffy, nutty, and rare. 2)
A Zaria classic: soft tuwo masara served with a luscious pumpkin–groundnut soup flavored with moringa leaves and a bit of clove. 3)
A version of the famous northern dish, but with extra warming spices like alligator pepper, cloves, and sometimes cinnamon. Served thick, almost like a drinkable porridge. 4)
Chunks of goat or beef marinated in native herbs, chilies, and ginger, then charcoal-grilled. Distinct from suya — less peanut, more herbal warmth. 5)
Soft, thick Hausa flatbread baked in clay ovens, served with pepper stew, honey, or yogurt. Kaduna versions are often brushed with spiced ghee for aroma. 6)
A traditional Gbagyi dish: a soup made from slightly burnt maize flour, giving it a roasted, smoky flavor. Served with freshly made tuwo or shaped maize dumplings. 7)
A delicacy from hunters’ communities — rice cooked with quail meat, peppers, onions, and foraged herbs. A very local specialty, rarely seen outside Kaduna. 8)
Beef shredded and steamed with spices until it becomes soft, airy flakes — almost like savory cotton. Kaduna versions use ginger, garlic, and cloves for extra aroma. 9)
A thick soup made with finely ground moringa leaves, dried okra, pepper, and smoked meat. Comforting, herbal, and nutrient-dense. 10)
Dense balls made from millet flour, roasted groundnuts, chili, and honey. Eaten by farmers and travelers for stamina. 11)
A sweet–sour porridge made from millet flour, tamarind, ginger, and cloves. Served warm during cold months in central Kaduna. 12)
Roasted yam slices topped with a relish of fresh chilies, onions, garden egg leaves, and groundnut oil. Simple, fiery, and deeply beloved among Gbagyi households. 13)
A stew made from ground pumpkin seeds simmered with vegetables, tomatoes, and chili, served over acha porridge. Creamy and packed with flavor. 14)
Kaduna’s kilishi is famously spicy — dried meat coated in groundnut paste, tamarind, ginger, and extra black pepper. A fiery, smoky version popular along the Kaduna–Kano corridor. 15)