A wheat flour swallow served with rich soups, reflecting a region where wheat farming is common and valued. ¹⁾

A silky, slightly bitter soup made from powdered baobab leaves; deeply traditional and eaten with tuwo or wheat dumplings. ²⁾

Soft wheat swallow paired with okra soup seasoned with beef, dried fish, and spices, giving a slimy, savory texture. ³⁾

Spiced shredded beef steamed, dried, and fried—lighter and fluffier than grilled meats; often gifted during festivals. ⁴⁾

Deep-fried wheat fritters, soft inside and crispy outside, eaten with yaji (spice mix), honey, or beans. ⁵⁾

A nutritious soup made from moringa leaves, groundnuts, spices, and meat; earthy, herbal, and high in protein. ⁶⁾

Wheat flatbread served with a chunky stew of vegetables, peppers, and meat; a popular evening meal. ⁷⁾

Cornmeal swallow served with pumpkin-groundnut stew, sweet, nutty, and lightly spicy. ⁸⁾

Deep-fried cowpea fritters aromatic with onions and chilies; sold at morning markets and eaten with porridge. ⁹⁾

Beef jerky coated with a uniquely smoky spice blend and sometimes sesame paste, sun-dried and grilled. ¹⁰⁾

Soft bean flour dumplings topped with spicy oil, vegetables, fish, and boiled eggs—simple but protein-rich. ¹¹⁾

Hearty, everyday staple seasoned with spices and fish; often served with spicy groundnut sauce. ¹²⁾

A creamy, richly flavored soup made from groundnuts, tomatoes, and leafy vegetables; mild heat, deep flavor. ¹³⁾

Sweet-sour millet drink made with tamarind pulp; refreshing and energizing in hot climates. ¹⁴⁾

Fluffy steamed rice granules combined with fresh milk, sugar, and spices; rustic, nourishing, and popular among herders. ¹⁵⁾