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+====== Borno Cuisine ======
+==== 🌾 Miyan Kuka (Baobab Leaf Soup) ====
+Perhaps Borno’s most famous dish — a smoky green soup made from dried baobab leaves, cooked with meat, fish, and ground crayfish or locust beans. Deeply earthy, slightly tangy, and uniquely northern, it’s typically served with tuwo shinkafa (soft rice pudding). [([[https://www.allnigerianrecipes.com/soups/miyan-kuka/|All Nigerian Recipes]])]
+==== 🍚 Tuwo Masara (Maize Meal Swallow) ====
+A daily staple made by boiling and mashing fine maize flour into a smooth, dough-like consistency. In Borno, it’s sometimes mixed with fermented sorghum for a light sour edge and eaten with miyan kuka or groundnut soup. [([[https://cookpad.com/eng/recipes/13554860|Cookpad]])]
+==== 🥜 Miyan Gyada (Groundnut Soup) ====
+A thick, creamy peanut soup cooked with meat, pepper, and leafy greens. Borno cooks often add a pinch of tamarind or dried lime — a desert-inspired acidity that balances the richness beautifully. [([[https://eatwellabi.com/west-african-peanut-soup-recipe/|Eat Well Abi]])]
+==== 🐄 Kilishi ====
+The northern version of jerky — thin sheets of spiced beef dried in the sun, then briefly roasted over fire.
+Borno’s kilishi is famous for its peppery peanut coating, making it crisp and aromatic. A snack with centuries of trade history behind it. [([[https://www.kitchenbutterfly.com/2015/the-art-science-beauty-of-kilishi/|Kitchen Butterfly]])]
+==== 🧈 Nono da Fura (Fermented Milk and Millet Balls) ====
+Millet dough balls (fura) served in chilled fermented cow milk (nono). In Borno, it’s often flavored with ginger, cloves, and chili, giving this traditional drink-meal a warming bite despite its cool temperature. [([[https://www.nigeriantravelsmagazine.com/how-to-make-fura-da-nono-a-step-by-step-guide/|Nigerian Travels Magazine]])]
+==== 🫘 Miyan Wake (Bean Soup) ====
+Cooked from black-eyed peas, palm oil, and fish, this dish has a velvety, earthy flavor. Kanuri cooks sometimes enrich it with baobab powder or a squeeze of desert lime, adding subtle tartness. [([[https://cookpad.com/eng/recipes/9544354|Cookpad]])]
+==== 🥩 Suya Borno Style ====
+Grilled skewered beef coated in yaji (spice blend of ground peanuts, cayenne, and ginger). Borno’s version often includes dried mint or moringa leaf powder for a green, herbaceous note. [([[https://www.seriouseats.com/nigerian-beef-suya|Serious Eats]])]
+==== 🍲 Miyan Taushe (Pumpkin Soup) ====
+A sweet-savory soup made from pumpkin purée, groundnuts, and fish or meat, gently spiced with cloves and nutmeg. It’s considered nourishing, especially during Ramadan or after fasting. [([[https://www.yummymedley.com/miyan-taushe-nigerian-pumpkin-stew/|Yummy Medley]])]
+==== 🫓 Dambu Shinkafa (Rice Couscous) ====
+A fluffy, steamed rice meal, halfway between couscous and jollof. In Borno, it’s cooked with minced meat, dried pepper, and a splash of butter or groundnut oil — a subtle, fragrant dish often served at weddings. [([[https://www.youtube.com/watch?v=lBJCEqDUk8I|YouTube]])]
+==== 🧄 Kunun Tsamiya (Tamarind Porridge Drink) ====
+A tangy, slightly sweetened porridge drink made from tamarind pulp, millet flour, and ginger. It’s served cold to refresh travelers and herders in the desert heat — both energizing and cooling. [([[https://cookpad.com/eng/recipes/6557695|Cookpad]])]
+==== 🥖 Alkaki (Honey Pastries) ====
+Sweet fried pastries made from wheat flour, sugar, and honey, shaped into small rings. Borno’s variation uses date syrup or sugarcane molasses, a nod to ancient Saharan trade routes. [([[https://www.instagram.com/reel/DN7aHK1CIXh/|Instagram]])]
+==== 🍖 Dambu Nama (Shredded Dried Meat) ====
+Soft, shredded, spiced beef dried and fried to perfection. It’s eaten alone, with tuwo, or sprinkled into porridge — a portable protein for nomadic and military communities alike. [([[https://lowcarbafrica.com/meat-floss-dambu-nama/|Meat Floss]])]
+==== 🥗 Kuka and Fish Stew ====
+A creative dish blending miyan kuka with smoked fish and chili oil, served as a semi-dry stew. A modern Kanuri innovation that keeps the flavors traditional but the texture contemporary. [([[https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/kua-ikan-fish-soup/xuyspvn96|SBS Australia]])]
+==== 🌽 Gwate (Millet and Vegetable Porridge) ====
+A porridge-like meal combining millet grits, pumpkin leaves, groundnuts, and fish. Hearty, lightly spiced, and deeply filling — a comfort food from rural households. [([[https://bamspices.com/recipes/millet-porridge-with-vegetables-and-feta-cheese|BAM Spices]])]
+==== 🍠 Dankali da Wake (Potato and Beans Mash) ====
+Mashed sweet potatoes and black-eyed beans, sautéed with onions, pepper, and oil. It’s both a breakfast and a street snack — soft, protein-rich, and naturally sweet-spicy. [([[https://cookpad.com/eng/search/dankali|Cookpad]])]
+{{tag>food culture geography}}

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