A signature pepper soup with a deep red color, made from sun-dried peppers, onions, ginger, and goat meat. Southern Kaduna versions include a touch of ground locust beans (dawadawa) for umami. ¹⁾

A unique “jollof” made not with rice but acha (fonio), a tiny ancient grain cultivated in parts of Southern Kaduna. Cooked with tomatoes, peppers, smoked fish, and vegetables — fluffy, nutty, and rare. ²⁾

A Zaria classic: soft tuwo masara served with a luscious pumpkin–groundnut soup flavored with moringa leaves and a bit of clove. ³⁾

A version of the famous northern dish, but with extra warming spices like alligator pepper, cloves, and sometimes cinnamon. Served thick, almost like a drinkable porridge. ⁴⁾

Chunks of goat or beef marinated in native herbs, chilies, and ginger, then charcoal-grilled. Distinct from suya — less peanut, more herbal warmth. ⁵⁾

Soft, thick Hausa flatbread baked in clay ovens, served with pepper stew, honey, or yogurt. Kaduna versions are often brushed with spiced ghee for aroma. ⁶⁾

A traditional Gbagyi dish: a soup made from slightly burnt maize flour, giving it a roasted, smoky flavor. Served with freshly made tuwo or shaped maize dumplings. ⁷⁾

A delicacy from hunters’ communities — rice cooked with quail meat, peppers, onions, and foraged herbs. A very local specialty, rarely seen outside Kaduna. ⁸⁾

Beef shredded and steamed with spices until it becomes soft, airy flakes — almost like savory cotton. Kaduna versions use ginger, garlic, and cloves for extra aroma. ⁹⁾

A thick soup made with finely ground moringa leaves, dried okra, pepper, and smoked meat. Comforting, herbal, and nutrient-dense. ¹⁰⁾

Dense balls made from millet flour, roasted groundnuts, chili, and honey. Eaten by farmers and travelers for stamina. ¹¹⁾

A sweet–sour porridge made from millet flour, tamarind, ginger, and cloves. Served warm during cold months in central Kaduna. ¹²⁾

Roasted yam slices topped with a relish of fresh chilies, onions, garden egg leaves, and groundnut oil. Simple, fiery, and deeply beloved among Gbagyi households. ¹³⁾

A stew made from ground pumpkin seeds simmered with vegetables, tomatoes, and chili, served over acha porridge. Creamy and packed with flavor. ¹⁴⁾

Kaduna’s kilishi is famously spicy — dried meat coated in groundnut paste, tamarind, ginger, and extra black pepper. A fiery, smoky version popular along the Kaduna–Kano corridor. ¹⁵⁾