A rich and mildly sweet soup made from mashed pumpkin, groundnut, and meat, often seasoned with dried fish and local spices. In Bauchi, it’s thicker and more fragrant than northern versions — the pumpkin is sometimes roasted first for deeper flavor. ¹⁾

A quintessential northern delicacy — millet dough balls (fura) served in fermented cow milk (nono). In Bauchi, the fura is often spiced with cloves and ginger, giving it a warm, aromatic edge. A perfect balance of nutrition and refreshment. ²⁾

Soft tuwo masara (maize meal) served with a slippery, spicy okra soup. It’s a daily staple across rural Bauchi — light, quick to prepare, and deeply comforting. ³⁾

One of northern Nigeria’s most distinctive soups — made from dried baobab leaves, powdered and cooked with meat, fish, and spices. Bauchi’s version is silky, greenish-brown, and deeply smoky — best enjoyed with tuwo shinkafa. ⁴⁾

Thinly sliced grilled beef or mutton, seasoned simply with salt and roasted over open flame. In Bauchi, locals marinate it in kanumfari (black pepper) and yaji for a bold, dry heat — a street food and festive favorite. ⁵⁾

A humble but flavorful soup made with black-eyed peas, onions, and dried fish. It’s often served for breakfast with masa (fermented rice cakes) — hearty, high-protein, and full of rustic charm. ⁶⁾

Soft, spongy rice cakes made from fermented rice batter, sometimes sweetened or filled with vegetables. Bauchi’s masa is special for its distinct sour note and use of nono or yogurt in the batter — giving it a tangy edge. ⁷⁾

🌰 Miyan Gyada (Groundnut Soup) A creamy peanut-based soup cooked with meat, dry fish, and leafy greens. In Bauchi, it’s often brightened with a dash of tamarind or lemon juice, making it slightly tangy and surprisingly fresh. ⁸⁾

A unique northern-style couscous made from coarsely ground rice, steamed and mixed with vegetables, oil, and sometimes meat. The Bauchi twist includes scented pepper oil and chopped moringa leaves, giving it depth and aroma. ⁹⁾

A breakfast favorite — groundnut milk thickened with rice flour or corn starch, spiced with ginger. In Bauchi, it’s thicker than the southern versions, sometimes eaten from a bowl like a light meal rather than sipped. ¹⁰⁾

A coastal-meets-savannah adaptation — pumpkin soup cooked with fresh or smoked fish, groundnut paste, and chili. A rare but cherished recipe in fishing communities near the Gongola River. ¹¹⁾

A creative, modern twist found in Bauchi town — cold miyan kuka served over shredded cabbage, carrot, and lettuce, drizzled with pepper oil. An experimental fusion that urban cooks enjoy as “the northern salad.” ¹²⁾

Sweet, sticky pastries made from wheat dough fried and soaked in honey syrup. Bauchi’s variant uses local sugarcane syrup instead of honey — dense, caramelized, and deliciously rustic. ¹³⁾

Air-dried and seasoned shredded meat, similar to jerky, but softer and more crumbly. In Bauchi, it’s spiced with garlic, ginger, and ground pepper, then fried lightly in oil before eating — the ultimate travel food. ¹⁴⁾

Small, soft dumplings made from bean flour, served with spicy pepper sauce or groundnut dressing. Popular among the Gerawa people — filling, high in protein, and endlessly adaptable. ¹⁵⁾