A creamy, nutty soup made from pumpkin, ground peanuts, and locust beans, seasoned with chili and garlic. The Nasarawa version often includes smoked fish and bitterleaf, creating a sweet-sour-earthy balance. 1)
Acha (also called hungry rice) is a beloved ancient grain in Nasarawa. It’s cooked into a soft dough and eaten with soups like miyan kuka (baobab leaf soup) or egusi. 2)
Local river fish (especially catfish) are dried, then simmered in a peppery broth spiced with uda (Negro pepper), ehuru (African nutmeg), and scent leaves — a comforting rural favorite. 3)
Sesame is one of Nasarawa’s major crops. Ground beniseed is roasted and turned into a silky, nutty soup often cooked with goat meat or smoked bushmeat. It’s eaten with pounded yam or acha tuwo. 4)
A creative regional comfort dish — yam cubes cooked with crushed roasted peanuts, tomatoes, and palm oil, giving a nutty-sweet base that’s uniquely Nasarawa. 5)
Tuwon dawa (sorghum dough) is served with miyan kuka, a soup made from baobab leaf powder, smoked fish, and spices. It’s a traditional Hausa-influenced dish beloved in northern Nasarawa. 6)
Made from antelope or grasscutter meat slow-cooked in tomato-pepper sauce with iru (fermented locust beans). Smoky, aromatic, and deeply traditional — a special-occasion meal in the hills of Nasarawa Eggon. 7)
A wholesome mix of fonio and beans cooked with palm oil, onions, and chili. It’s rich in protein and beloved by farmers — a perfect example of Nasarawa’s “field to pot” philosophy. 8)
A spicy, hearty tripe soup often prepared with fermented locust beans and daawadawa (African locust bean powder). It’s served with tuwo or boiled yam — robust and satisfying. 9)
A regional take on ewedu soup, thickened with ground sesame or melon seeds, adding a nutty flavor not usually found in Yoruba versions. Paired with pounded yam or acha. 10)
A breakfast staple — corn is fermented, ground, and cooked into a smooth pap, often enjoyed with fried bean cakes (akara) or spicy fish sauce. Nasarawa’s version tends to be more tangy, thanks to longer fermentation. 11)
An unusual but traditional Eggon dish made from the tender young leaves of the groundnut plant, cooked with palm oil, onions, and pepper. The flavor is lightly nutty and herbal — a true local curiosity. 12)
Nasarawa’s twist on the famous Nigerian suya: skewered goat meat coated in ground sesame and chili, then grilled over open fire. The sesame adds crunch and a rich aroma. 13)
Small millet balls are steamed and served in a spicy sauce of onions, tomatoes, and local herbs. A dish enjoyed in rural communities for its simplicity and sustaining energy. 14)
Cassava is fermented longer than in southern Nigeria, giving it a distinct tangy flavor and fluffy texture. Often paired with beniseed soup or miyan taushe, it’s a staple of Alago and Gwandara homes. 15)