A signature Igala dish made with palm oil, potash, and fish or meat, thickened into a smooth, slightly sticky consistency. It’s famous for its unique balance of smoky and tangy notes and is traditionally eaten with pounded yam or boiled plantains. ¹⁾

A lighter, spicier version of the classic melon seed soup. The Kogi version combines egusi (melon seeds) with hot pepper broth, resulting in a thinner, aromatic stew often served with eba (cassava dough). ²⁾

Chunks of beef or goat meat are cooked in thick palm oil with ground crayfish, chili, and locust beans, giving it an intense, rich, and smoky flavor. It’s a celebratory meal served at family gatherings. ³⁾

Distinct from the southern yam porridge, this dish features yam cubes simmered in spicy broth flavored with uda, uziza, and scent leaves — simple yet invigorating and deeply comforting. ⁴⁾

Made from fermented corn batter, steamed in leaves like moin-moin. The result is tangy, slightly sour, and light — eaten with spicy fish sauce or vegetable relish. A staple during the rainy season. ⁵⁾

A local Ebira delicacy made with ground roasted peanuts, tomatoes, onions, and chili. Rich, creamy, and nutty, it pairs beautifully with soft pounded yam or rice. ⁶⁾

Okra is cooked with smoked fish, palm oil, and a touch of iru (fermented locust beans) for umami depth. The Kogi version is distinct for its slightly charred oil flavor and minimal water — hearty and rustic. ⁷⁾

Cassava fufu is fermented and cooked into a stretchy dough, served with Ofe Onugbu (bitterleaf soup) rich with meats, stockfish, and ground melon seeds — a dish linking Igala and Igbo influences. ⁸⁾

A countryside specialty: free-range chicken is wood-roasted, then served with a sauce of atariko (African black pepper), onions, and red chili. The flavor is bold and peppery, a favorite for festivals. ⁹⁾

Rice cooked with fresh coconut milk, fish stock, and chili peppers — a dish showing the southern coastal influence that traveled up the Niger River to Lokoja, the historical confluence city. ¹⁰⁾

Sesame (beniseed) is common in Kogi. It’s roasted and ground, then cooked with dried catfish and palm oil to form a smooth, nutty soup — earthy and deliciously smoky. ¹¹⁾

Ripe or semi-ripe plantains are cooked into a sweet-savory stew with palm oil, onions, and crayfish, then finished with scent leaves (nchanwu) for a perfumed finish. ¹²⁾

This is not your usual breakfast pap — it’s served with a side of spicy dried fish relish cooked in palm oil and chili, turning a simple porridge into a rich, layered meal. ¹³⁾

Corn and beans are cooked together with palm oil, pepper, and dried fish — a humble but hearty farm meal, famous for sustaining energy during long workdays. ¹⁴⁾

Game meat (often antelope or grasscutter) is slow-cooked with pepper mix, palm oil, and local herbs until deeply flavorful. A village delicacy often served during the new yam festival. ¹⁵⁾