A silky soup made from powdered baobab leaves, slightly bitter and earthy, commonly eaten with soft corn dumplings. 1)
Fluffy, seasoned, steamed shredded beef traditionally sun-dried and spiced, resulting in a tender, savory meat crumble. 2)
Cooling, tangy, and nutritious drink/snack made from millet dough blended with fermented milk, popular among nomadic communities. 3)
Soft, mildly sweet rice porridge cooked with milk, sugar, and sometimes spices such as cloves; eaten for breakfast or during Ramadan. 4)
Soft dumplings made from bean and cassava flour, topped with pepper sauce, onions, oil, and sometimes boiled eggs. 5)
Thin sheets of beef coated in a spicy peanut marinade and sun-dried before grilling; fiery, aromatic, and addictive. 6)
Soft, slightly chewy flatbread served with a spicy stew made from suya spices, tomatoes, and meat. 7)
Sorghum dumplings paired with pumpkin-based soup flavored with groundnuts, vegetables, and spices. 8)
Crispy bean fritters seasoned with onions and hot peppers; usually enjoyed at breakfast with pap or tea. 9)
Smooth, creamy peanut porridge, slightly sweet and nutty, often served warm to children and the elderly. 10)
Sour, vibrant soup made with roselle leaves, meat, and spices, giving a refreshing tangy flavor profile. 11)
Charcoal-grilled meat marinated in simple spices, smoky and tender, often served at roadside joints and night markets. 12)
Thin, slightly sour pancakes made from fermented sorghum, eaten with honey, spice paste, or suya sauce. 13)
Dough pockets filled with sweet peanuts or coconut, deep-fried and sometimes dipped in syrup; festive and indulgent. 14)
Fermented millet drink sweetened with ginger and sugar; refreshing, lightly spicy, and ideal for hot climates. 15)