Kebbi Cuisine

A beloved northern specialty: beef is boiled, dried, pounded to strands, mixed with spices and oil, then lightly fried. It becomes a savory, fluffy, protein-rich “meat crumble.” ¹⁾

A local take on pumpkin stew, enriched with ground peanuts, dried fish, spinach, locust beans, and spices. Rich, thick, and earthy. ²⁾

Kebbi’s agricultural heritage shines with this everyday dish of rice and cowpeas cooked together, often served with pepper sauce or vegetable stew. ³⁾

A regional variation of fura, where millet dough balls are blended with fermented milk, flavored with mono leaves unique to the area. ⁴⁾

Ground baobab leaves produce a smooth, slightly slimy soup eaten with tuwo. The Ribah version includes smoked bushmeat and sun-dried pepper. ⁵⁾

With Kebbi’s proximity to the River Niger, fish—catfish, tilapia, or bonga—is central. Served with soft corn tuwo. ⁶⁾

Soft northern flatbread, but the Argungu version is baked thicker and often enriched with groundnut oil. Traditionally served with suya or pepper sauce. ⁷⁾

A rustic dish of village-style bread dipped in a sauce made from dantsi (a leafy herb), tomatoes, onions, and chili. ⁸⁾

Kebbi communities prepare a unique cassava leaf stew, slow-cooked with peanuts, dried fish, crayfish, and palm oil. ⁹⁾

Inspired by the famous Argungu Fishing Festival: whole fish marinated in suya spices, grilled over open flames, served with onions and tomatoes. ¹⁰⁾

Dumplings made from bean flour and potash, cooked into chewy balls. In Zuru they’re served with vegetable oil, pepper, chopped onions, and boiled eggs. ¹¹⁾

Cow skin (pomo) is simmered into a thick, colorful stew with tomato base, spices, and hot peppers—very popular in markets. ¹²⁾

A sweet treat: deep-fried dough rings glazed with caramel-like sugar syrup. Yauri’s version is extra aromatic from clove and ginger. ¹³⁾

A Kebbi twist on jollof: made with guinea corn grains instead of rice, producing a smoky, nutty flavor. ¹⁴⁾

Beef marinated in spices, garlic, and ginger, then deep-fried until crispy. Often served with raw onion slices and local pepper mix. ¹⁵⁾