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). ¹⁾

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. ²⁾

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. ³⁾

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. ⁴⁾

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. ⁵⁾

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. ⁶⁾

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. ⁷⁾

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. ⁸⁾

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. ⁹⁾

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. ¹⁰⁾

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. ¹¹⁾

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. ¹²⁾

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. ¹³⁾

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. ¹⁴⁾

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. ¹⁵⁾