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+====== Kaduna Cuisine ======
+==== Miyan Kadin Kaduna (Kaduna Red Pepper Soup) ====
+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. [([[https://nkechiajaeroh.com/recipes/gluten-free/how-to-easily-make-basic-nigerian-pepper-soup/|Nkechi Ajaeroh]])]
+==== Acha Jollof (Fonio Jollof, Kagoro Style) ====
+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. [([[https://www.youtube.com/watch?v=SQGMTpJPPyQ|YouTube]])]
+==== Tuwon Masara da Miyan Taushe Zaria (Corn Swallow with Pumpkin Soup) ====
+A Zaria classic: soft tuwo masara served with a luscious pumpkin–groundnut soup flavored with moringa leaves and a bit of clove. [([[https://cookpad.com/eng/recipes/13689819|Cookpad]])]
+==== Fura da Nono Atyap (Spiced Millet Yogurt Meal) ====
+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. [([[https://www.kitchenbutterfly.com/2016/fura-de-nono/|Kitchen Butterfly]])]
+==== Kamshi Kebabs (Southern Kaduna Herb Skewers) ====
+Chunks of goat or beef marinated in native herbs, chilies, and ginger, then charcoal-grilled. Distinct from suya — less peanut, more herbal warmth. [([[https://www.instagram.com/reel/DLkq0iuN8n6/|Instagram]])]
+==== Gurasa Zaria (Clay-Oven Flatbread with Pepper Oil) ====
+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. [([[https://cookpad.com/eng/recipes/16294049|Cookpad]])]
+==== Miyan Tuwon Kanzo (Burnt Maize Meal Soup) ====
+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. [([[https://www.tiktok.com/@chef.maah/video/7328467271456689413|TikTok]])]
+==== Kwado Pepper Pilaf (Quail Rice of Kagarko) ====
+A delicacy from hunters’ communities — rice cooked with quail meat, peppers, onions, and foraged herbs. A very local specialty, rarely seen outside Kaduna. [([[https://www.youtube.com/watch?v=F9DK330J4ns|YouTube]])]
+==== Dambu Nama Kaduna (Fluffy Spiced Meat Floss) ====
+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. [([[https://ounjealadun.com/2022/09/21/dambu-nama/|Ounje Aladun]])]
+==== Miyan Karkashi (Moringa Leaf Soup, Zaria Style) ====
+A thick soup made with finely ground moringa leaves, dried okra, pepper, and smoked meat. Comforting, herbal, and nutrient-dense. [([[https://allnigerianfoods.com/miyan-zogale-2/|All Nigerian Food]])]
+==== Dankwa Atyap (Millet–Groundnut Energy Cake) ====
+Dense balls made from millet flour, roasted groundnuts, chili, and honey. Eaten by farmers and travelers for stamina. [([[https://www.archanaskitchen.com/recipe/millet-energy-bites-with-almonds-dates-and-coconut-recipe|Archana's Kitchen]])]
+==== Kunun Tsamiya Kaduna (Tamarind Millet Porridge) ====
+A sweet–sour porridge made from millet flour, tamarind, ginger, and cloves. Served warm during cold months in central Kaduna. [([[https://cookpad.com/eng/recipes/6034148|Cookpad]])]
+==== Roasted Yam with Gbagyi Chili Relish ====
+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. [([[https://cookpad.com/eng/recipes/2365660|Cookpad]])]
+==== Acha & Pumpkin Seed Stew (Southern Kaduna Nutty Delight) ====
+A stew made from ground pumpkin seeds simmered with vegetables, tomatoes, and chili, served over acha porridge. Creamy and packed with flavor. [([[https://www.youtube.com/watch?v=O4VMeJm1GFk|YouTube]])]
+==== Kilishi Kaduna Black Pepper Edition ====
+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. [([[https://www.academia.edu/130217651/Nutritive_and_Organoleptic_Characteristics_of_Kilishi_as_Affected_by_Meat_Type_and_Ingredient_Formulation|Academia]])]
+{{tag>food culture geography}}

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