Gwate (Berom Potato Mash) A rustic Berom staple made from mashed Irish potatoes cooked with vegetables, palm oil, and spices—reflecting Plateau’s cool highland farming. ¹⁾

A unique fermented mix of chopped cabbage and sorghum flour, steamed into a tangy, savory meal eaten with meat or sauce. ²⁾

Fermented corn pap served with a rich sesame seed sauce, giving a nutty, earthy taste uncommon in other regions. ³⁾

A stew made with locally foraged mushrooms, often dried and rehydrated, and celebrated during the rainy season. ⁴⁾

Small potato dumplings cooked in broth with vegetables, pepper, and meat—a Plateau comfort food. ⁵⁾

A soft swallow made from fresh green millet flour, eaten with spicy soups; seasonal and highly local. ⁶⁾

A refreshing fermented millet drink treated with kanwa (potash), resulting in a lightly fizzy, tangy flavor. ⁷⁾

Sweet potatoes cooked in palm oil with dried fish, pepper, and leafy greens—common in farming households. ⁸⁾

Traditional fermented barley beer brewed in clay pots; used in festivals, rituals, and communal gatherings. ⁹⁾

A Plateau twist on amala: potato flour transformed into a smooth swallow, often paired with meat stews. ¹⁰⁾

Leafy greens cooked with local locust beans, pepper, and oil, producing a deeply savory dish with mild bitterness. ¹¹⁾

Toasted barley or sorghum grains mixed with sugar or honey—a crunchy, portable snack for field work. ¹²⁾

Pepper soup made from hunted antelope, rabbit, or porcupine, seasoned with local spices—reflecting Plateau’s game-rich environment. ¹³⁾

Steamed taro tubers served with a spicy, oily pepper dip; simple, rustic, and seasonal. ¹⁴⁾

Fura Berom (Barley Fura with Milk) A Berom version of the classic fura-and-milk drink, but made from barley due to Plateau’s colder climate. ¹⁵⁾