A thick, earthy soup made from powdered baobab leaves, known for its silky texture and slightly bitter, herbal taste; often served with fufu or tuwo. ¹⁾

Soft rice dumpling paired with pumpkin-based soup rich in vegetables, spices, peanuts, and sometimes meat. ²⁾

A fermented yogurt drink blended with millet balls; cooling, tangy, and highly nutritious, commonly sold by Fulani women. ³⁾

Fermented rice pancakes, fluffy inside and crispy outside, sometimes sweetened or served with spicy soups. ⁴⁾

Deep-fried bean fritters flavored with onions, pepper, and spices; popular for breakfast or as street food. ⁵⁾

Thin, dried, spicy beef jerky coated in peanut paste and chili—an iconic northern snack and a cousin to biltong. ⁶⁾

Steamed, spiced shredded beef or mutton, mixed with seasonings and roasted; a northern-style “meat couscous.” ⁷⁾

Beans cooked into a thick stew with tomatoes, spices, and sometimes pumpkin leaves; hearty and protein-packed. ⁸⁾

A maize-based swallow with a slightly sour flavor profile, perfect for rich soups like kuka or taushe. ⁹⁾

Small, puffed fried balls made from fermented sorghum or millet batter; snacky, savory, and addictive. ¹⁰⁾

Neutral-tasting dumplings made from bean flour, usually topped with oil, spices, pepper sauce, and vegetables. ¹¹⁾

Northern flatbread made from wheat flour, soft and slightly chewy, often eaten with stews or grilled meat. ¹²⁾

Grilled skewered meat coated in a spicy peanut rub, smoky and fiery; served with onions and cabbage. ¹³⁾

Sour leaf soup prepared with roselle leaves, giving it a tangy flavor balanced with meat and spices. ¹⁴⁾

Tamarind-based porridge drink, sweet-sour, refreshing, and often mixed with millet or sorghum for body. ¹⁵⁾