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+====== Adamawa State cuisine ======
+==== Miyan Kuka (Baobab Leaf Soup) ====
+A signature northern Nigerian soup, but Adamawa’s version stands out — dried baobab leaves ground into powder and cooked with smoked fish, locust beans, and groundnut oil. It’s earthy, tangy, and often eaten with tuwo dawa (sorghum meal). [([[https://www.allnigerianrecipes.com/soups/miyan-kuka/|All Nigerian Recipes]])]
+==== 🌾 Tuwo Acha (Fonio Meal) ====
+Made from acha (hungry rice), an ancient grain cultivated in the highlands. It’s soft, light, and pairs beautifully with any soup — especially miyan taushe or egusi. Acha is treasured for being gluten-free and energy-rich. [([[https://cookpad.com/eng/recipes/7515378|Cookpad]])]
+==== 🥬 Miyan Yakuwa (Sorrel Leaf Soup) ====
+Prepared with yakuwa leaves (hibiscus/sorrel), giving a mildly sour flavor similar to East African stews.
+It’s typically cooked with ground peanuts, pepper, and fish — tangy, rich, and refreshingly original. [([[https://www.instagram.com/reel/C2z_AVgoHge/|Instagram]])]
+==== 🐟 Kilishi (Spiced Dried Meat) ====
+Adamawa’s famous contribution to Nigeria’s meat traditions!
+Thin beef slices are marinated in a paste of ground peanuts, chili, and ginger, then sun-dried and fire-grilled — a kind of West African jerky with intense smoky spice. [([[https://nigeria234.com/2025/09/01/kilishi-nigerias-spicy-dried-meat/|Nigeria234]])]
+==== 🥣 Fura da Nono ====
+A Fulani heritage dish of millet balls (fura) mixed with fermented milk (nono). Cooling, probiotic, and nutritious, it’s both a meal and a beverage — perfect for the hot Sahel climate. [([[https://rexclarkeadventures.com/fulani-milk-fura-da-nono/|Rex Clarke Adventures]])]
+==== 🐐 Margi Fish Stew (Miyan Girgir) ====
+A specialty of the Margi people near Lake Chad: fish stewed in tamarind juice with groundnut paste, tomatoes, and spices. The result is tangy, nutty, and distinctly northern. [([[https://www.facebook.com/groups/531909247235782/posts/913123752447661/|Facebook]])]
+==== 🌰 Groundnut Soup (Miyan Gyada – Adamawa Style) ====
+Roasted groundnuts blended into a smooth sauce with tomatoes, onions, and dried fish. Adamawa’s version often adds okra or spinach for a layered texture and flavor. [([[https://allnigerianfoods.com/miyan-geda-2/|All Nigerian Foods]])]
+==== 🫓 Masa (Rice Cakes) ====
+Soft, spongy fermented rice pancakes, slightly sour and often served with miyan taushe (pumpkin soup) or honey. Popular across northern Nigeria, but Adamawa’s are unusually light thanks to long fermentation. [([[https://www.africanrecipes.com.ng/nigerian-masa-recipe-1-delicious-way/|African Recipes]])]
+==== 🥩 Waina with Pepper Sauce ====
+A variation of masa, waina is cooked in clay pans and served with a fiery sauce of ground chili, tomatoes, and onions. A popular street snack — crisp outside, soft inside. [([[https://1qfoodplatter.com/how-to-make-masa-or-waina/|1Q Food Platter]])]
+==== 🌿 Miyan Karkashi (Jute Leaf Soup) ====
+Jute leaves cooked into a slimy, flavorful soup similar to ewedu, but often thickened with ground sesame or melon seeds. Served with tuwo, it’s a soothing countryside meal. [([[https://cheflolaskitchen.com/jute-leaves-soup-ewedu-mulukhiyah-or-molokhia/|Chef Lola's Kitchen]])]
+==== 🥜 Lakh (Millet and Groundnut Porridge) ====
+A rare Fulani breakfast dish — millet flour porridge enriched with groundnut paste, honey, and milk. It’s sweet, nutty, and highly energizing — a desert classic. [([[https://www.my-gambia.com/mymagazine/recipe-lakh-njineh-jobe/|My Gambia]])]
+==== 🐂 Nama Suya (Adamawa Highland Style) ====
+Thin beef slices marinated in hot chili, garlic, ginger, and tamarind, then grilled over acacia wood.
+Adamawa versions sometimes include fermented sorghum powder, adding subtle sour depth. [([[https://www.allrecipes.com/west-african-grilled-beef-suya-recipe-7497838|Allrecipes]])]
+==== 🍠 Yam and Vegetable Porridge (Adamawa “Asar”) ====
+A hearty mix of yam, spinach, and dried fish, cooked with palm oil and chili. Unlike southern yam porridge, this version is lighter and sometimes flavored with ground sesame. [([[https://www.youtube.com/watch?v=VuzNt40ti_c|YouTube]])]
+==== 🐓 Smoked Chicken with Yaji Spice ====
+Free-range chicken smoked over corn husks, then rubbed with yaji (a dry spice mix of chili, ginger, garlic, and peanuts). Served with millet tuwo — smoky, spicy, and deeply regional. [([[https://cooknfreeze.co.uk/?p=8166|Cook'n'Freeze]])]
+==== 🍵 Gurasa with Tomato-Onion Relish ====
+A flatbread made from wheat or millet, baked in clay ovens. Eaten with peppery tomato-onion relish or suya meat, it’s soft inside and crisp outside — a northern bread staple. [([[https://cookpad.com/eng/recipes/8004576|Cookpad]])]
+{{tag>food culture geography}}

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