Pounded Yam with Miyan Gyada Soft pounded yam paired with a peanut-based soup that combines groundnuts, tomatoes, leafy greens, and spices, creating a rich, nutty flavor. ¹⁾

A semi-sour porridge made from fermented maize, served with soups or sauces; valued for its probiotics and energizing properties. ²⁾

A sesame seed soup that is creamy, aromatic, and slightly sweet, traditionally served with cassava or yam fufu. ³⁾

Unripe plantains cooked with smoked fish, peppers, and palm oil, producing a savory, rustic dish with a gentle sweetness. ⁴⁾

A fiery, aromatic broth made using goat or bushmeat, yams, and local spices; often consumed at celebrations. ⁵⁾

Thick fish stew featuring dried and fresh fish, tomatoes, garden eggs, and soft leafy vegetables; popular among river communities. ⁶⁾

Steamed and seasoned millet or maize crumbs, lightly fried and eaten as a snack or breakfast food. ⁷⁾

A creamy drink made from tiger nuts, coconut, and dates, naturally sweet, refreshing, and commonly sold by street vendors. ⁸⁾

A sticky, silky soup made from jute leaves, known for its mucilaginous texture and nutritional properties. ⁹⁾

Dense, rustic cakes made from millet flour, often lightly sweetened and enjoyed with tea or spicy soups. ¹⁰⁾

Grilled antelope or venison marinated in peppers, spices, and salt; popular in rural communities and local bars. ¹¹⁾

Finely chopped cassava leaves boiled with peppers, onions, spices, and occasionally fish; earthy and slightly bitter. ¹²⁾

Grated cocoyam cooked with smoked fish, palm oil, and greens; thick, savory, and deeply comforting. ¹³⁾

A rich, sweet tea made using fresh local milk from Mambilla Plateau cattle; commonly served at breakfast. ¹⁴⁾

Thin yam pancakes seasoned with onions and peppers, fried until crispy, and served with chili sauces or smoked fish. ¹⁵⁾