10 million on the line and you’re asked to name 3 Northern Nigerian foods. I’m pretty sure you’ll be able to name only suya, the one food from the North to travel far and wide finding a home at every busy spot in Nigeria.
Apart from suya and the interesting things you can use grains for up North, we’ll also be talking about the lowkey brother of Pap and Custard in this article. It has been argued that Suya is the only good food out of Nothern Nigeria. Is that True or False?
Let’s go through some delicacies from the North that’ll leave you asking for more.
Koko and Kosai
A balanced and nutritious breakfast meal up North loved and enjoyed by many.
Kosai which is Hausa for Akara or bean cake is rich in plant protein and Koko the hidden brother of Pap and Custard with its unique taste is a good source of carbohydrates. Koko is also known as Akamu or Pap in Eastern and Southern Nigeria.
Koko is a spicy pap with a unique flavor. It is made from milled fermented millet, spiced with ginger, cloves, and sometimes black pepper. And it hits the right spot when taken hot on a Saturday morning.
Dan Wake
Dan Wake also a popular dish in northern Nigeria is a household favorite with a satisfying and unique flavor. It is also rich in protein and low in fat. Made from cowpea flour that is mixed with baobab powder and potash to form a thick paste that is shaped like dumplings and boiled.
This Hausa Cuisine can be served at any time and is usually garnished with boiled eggs, seasonings, yaji (suya spicer), and oil.
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Masa Waina
Low in fat and a good source of carbohydrates for energy. When prepared well, Masa is a tested and trusted food that can be used to win your heart.
This Nothern Nigerian delicacy is made by soaking uncooked Tuwo rice for at least 6 hours, then blending, seasoning, and cooking the fermented Tuwo rice in a special pan with round molds.
Masa or Waina can be had at any time of the day and can be served in different ways, either with soup, stew, spicy sauces, or even sugar.
Tuwo
Tuwo is a staple swallow food enjoyed in many Hausa homes in Nigeria. It can be considered as what amala is to the Yorubas and what akpu is to the Igbos. It is also a good source of energy, rich in carbohydrates and fibre.
Tuwo can be made with a variety of grains and have 3 three distinct types namely:
Tuwon Shinkafa: (made from local rice, boiled soft and mashed into a smooth, thick consistency)
Tuwon Masara: (corn flour cooked in hot water until it turns into a smooth, thick consistency)
Tuwon Dawa: (made with millet or guinea corn flour cooked in hot water until it turns into a smooth, thick consistency)
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Miyan (Soups)
Hausa soups are one of the most diverse soups in Nigeria in terms of texture, flavor, and taste. They are also rich in vitamins and antioxidants from the leaves but are hardly known outside the Northern part of the country. So, here are some Hausa soups that should be on your to-eat list.
Miyan Kuka: made from powdered baobab leaves or freshly mashed baobab leaves
Miyan Zogale: made with moringa leaf as the main ingredient and groundnut paste to thicken the soup
Miyan Taushe: the Hausa version of Egusi soup made from pumpkin and prepared with yakuwa leaf, Dawa Dawa, and other ingredients.
Zogale
A very nutritious Hausa salad dish made from moringa leaves and loved for its unique taste and health benefits. Zogale is a popular street and household food in the Northern part of Nigeria. It can be served at any time of the day and can be eaten alone as a side or with Masa.
Zogale is made by boiling the moringa leaves soft and mixing them with grounded kuli-kuli (groundnut) powder, tomatoes, onions, and other spices. Zogole can also be eaten with meat or fish to give your taste buds the ultimate treat.
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Shinkafa Da Wake
Rice and Beans but make it Hausa-styled. Shinkafa means rice, while Wake means beans, and when combined as a delicacy in Northern Nigeria it always finds its way to the heart of those who taste it.
Either made in a jollof style with some zogale leaf, or made separately to be eaten with stew or sauce. It can also be made as Garau Garau to be eaten with pepper, a little salt, oil, vegetable or fried fish, or meat.
Suya
Found in all 36 states of Nigeria. The famous suya is a spiced-up and grilled meat, that has become a loved evening side dish or main meal for many Nigerians, even mostly outside Northern Nigeria.
Suya is made from thin-sliced beef, or ram meat on a skewer or grilled on a locally made grill net over an open fire. It is usually marinated and spiced with yaji (powdered pepper spiced kuli-kuli, salt, and dried onion)
High in protein and low in carbs, suya in a moderate amount can supplement protein intake.
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Now that you know there are other Hausa meals other than suya. Which one will you be trying out the next time you find yourself in the Northern part of Nigeria?
Join us in the Food and Drinks community on Fusion and tell us which one you’d love to try out. Also see the best Nigerian recipes to try out at home.
