A creamy, nutty soup made from pumpkin, ground peanuts, and locust beans, seasoned with chili and garlic. The Nasarawa version often includes smoked fish and bitterleaf, creating a sweet-sour-earthy balance. ¹⁾

Acha (also called hungry rice) is a beloved ancient grain in Nasarawa. It’s cooked into a soft dough and eaten with soups like miyan kuka (baobab leaf soup) or egusi. ²⁾

Local river fish (especially catfish) are dried, then simmered in a peppery broth spiced with uda (Negro pepper), ehuru (African nutmeg), and scent leaves — a comforting rural favorite. ³⁾

Sesame is one of Nasarawa’s major crops. Ground beniseed is roasted and turned into a silky, nutty soup often cooked with goat meat or smoked bushmeat. It’s eaten with pounded yam or acha tuwo. ⁴⁾

A creative regional comfort dish — yam cubes cooked with crushed roasted peanuts, tomatoes, and palm oil, giving a nutty-sweet base that’s uniquely Nasarawa. ⁵⁾

Tuwon dawa (sorghum dough) is served with miyan kuka, a soup made from baobab leaf powder, smoked fish, and spices. It’s a traditional Hausa-influenced dish beloved in northern Nasarawa. ⁶⁾

Made from antelope or grasscutter meat slow-cooked in tomato-pepper sauce with iru (fermented locust beans). Smoky, aromatic, and deeply traditional — a special-occasion meal in the hills of Nasarawa Eggon. ⁷⁾

A wholesome mix of fonio and beans cooked with palm oil, onions, and chili. It’s rich in protein and beloved by farmers — a perfect example of Nasarawa’s “field to pot” philosophy. ⁸⁾

A spicy, hearty tripe soup often prepared with fermented locust beans and daawadawa (African locust bean powder). It’s served with tuwo or boiled yam — robust and satisfying. ⁹⁾

A regional take on ewedu soup, thickened with ground sesame or melon seeds, adding a nutty flavor not usually found in Yoruba versions. Paired with pounded yam or acha. ¹⁰⁾

A breakfast staple — corn is fermented, ground, and cooked into a smooth pap, often enjoyed with fried bean cakes (akara) or spicy fish sauce. Nasarawa’s version tends to be more tangy, thanks to longer fermentation. ¹¹⁾

An unusual but traditional Eggon dish made from the tender young leaves of the groundnut plant, cooked with palm oil, onions, and pepper. The flavor is lightly nutty and herbal — a true local curiosity. ¹²⁾

Nasarawa’s twist on the famous Nigerian suya: skewered goat meat coated in ground sesame and chili, then grilled over open fire. The sesame adds crunch and a rich aroma. ¹³⁾

Small millet balls are steamed and served in a spicy sauce of onions, tomatoes, and local herbs. A dish enjoyed in rural communities for its simplicity and sustaining energy. ¹⁴⁾

Cassava is fermented longer than in southern Nigeria, giving it a distinct tangy flavor and fluffy texture. Often paired with beniseed soup or miyan taushe, it’s a staple of Alago and Gwandara homes. ¹⁵⁾