Fluffy steamed crumbles made from mashed beans, onions, dried chilies, and groundnut oil. Katsina’s version is uniquely smoky because the mixture is often steamed over open-fire pots. ¹⁾

A silky soup made with finely ground moringa leaves, peanuts, and dried fish.Thick, green, and deeply nourishing — a beloved daily soup in rural households. ²⁾

Katsina’s staple: millet tuwo paired with a simple but incredibly flavorful okra broth made with pepper, onions, and dawadawa. ³⁾

A tender, slightly chewy flatbread baked in traditional clay ovens. In Katsina, it’s often brushed with a chili–groundnut paste before serving. ⁴⁾

A bold, aromatic soup with a strong umami punch from daddawa, cooked with local river fish and smoked tomatoes. ⁵⁾

Fluffy rice pancakes fermented overnight and pan-fried until golden. Served with pepper stew or sweetened yogurt. ⁶⁾

This version uses coarsely ground millet and a generous amount of ginger, giving a strong warming flavor ideal for cold mornings. ⁷⁾

A bright-red soup made almost entirely from fresh peppers, tomatoes, onions, and a little oil. Katsina’s hallmark: no thickener, no vegetables — just pure pepper clarity. ⁸⁾

A fascinating dish combining flaked smoked fish, toasted onions, chili oil, and finely sliced zobo (hibiscus) leaves. Tangy, fragrant, and unique to certain farming communities. ⁹⁾

Made from fermented millet, ginger, and cloves, then mildly sweetened. Served cold as a refreshing afternoon drink. ¹⁰⁾

Tiny grains of fonio cooked fluffy, served with spicy meatballs stuffed with onions and spices — a blend of tradition and northern creativity. ¹¹⁾

A velvet-smooth blend of pumpkin, peanuts, pepper, onions, and moringa leaves. Sweeter and creamier than the Kano/Zaria versions. ¹²⁾

Katsina is one of the birthplaces of kilishi. Their version is extra thin, sun-dried longer, and glazed with groundnut paste + tamarind. ¹³⁾

A beloved street food: boiled spaghetti stir-fried lightly with mashed beans, chili oil, onions, and yaji. Simple, filling, and surprisingly delicious. ¹⁴⁾

Yam cubes cooked in a pepper-heavy broth, enriched with groundnut oil, dried crayfish (yes, some Katsina cooks use it!), and moringa leaves. ¹⁵⁾