A silky soup made from powdered baobab leaves, slightly bitter and earthy, commonly eaten with soft corn dumplings. ¹⁾

Fluffy, seasoned, steamed shredded beef traditionally sun-dried and spiced, resulting in a tender, savory meat crumble. ²⁾

Cooling, tangy, and nutritious drink/snack made from millet dough blended with fermented milk, popular among nomadic communities. ³⁾

Soft, mildly sweet rice porridge cooked with milk, sugar, and sometimes spices such as cloves; eaten for breakfast or during Ramadan. ⁴⁾

Soft dumplings made from bean and cassava flour, topped with pepper sauce, onions, oil, and sometimes boiled eggs. ⁵⁾

Thin sheets of beef coated in a spicy peanut marinade and sun-dried before grilling; fiery, aromatic, and addictive. ⁶⁾

Soft, slightly chewy flatbread served with a spicy stew made from suya spices, tomatoes, and meat. ⁷⁾

Sorghum dumplings paired with pumpkin-based soup flavored with groundnuts, vegetables, and spices. ⁸⁾

Crispy bean fritters seasoned with onions and hot peppers; usually enjoyed at breakfast with pap or tea. ⁹⁾

Smooth, creamy peanut porridge, slightly sweet and nutty, often served warm to children and the elderly. ¹⁰⁾

Sour, vibrant soup made with roselle leaves, meat, and spices, giving a refreshing tangy flavor profile. ¹¹⁾

Charcoal-grilled meat marinated in simple spices, smoky and tender, often served at roadside joints and night markets. ¹²⁾

Thin, slightly sour pancakes made from fermented sorghum, eaten with honey, spice paste, or suya sauce. ¹³⁾

Dough pockets filled with sweet peanuts or coconut, deep-fried and sometimes dipped in syrup; festive and indulgent. ¹⁴⁾

Fermented millet drink sweetened with ginger and sugar; refreshing, lightly spicy, and ideal for hot climates. ¹⁵⁾