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BY PURPLE NEDEE · JANUARY 16, 2017 · Originally posted on http://foodstantly.com/blog/around-naija-popular-hausa-delicacies/

Nigeria or Naija as we stylishly call it, is a country of diverse culture, tribes, people,  languages and foods.  As a real Nigerian, it should be only fair to have eaten at least one thing from every tribe. If you haven’t done that yet, you should reconsider and make that part of your goal this year.

Today, let’s take a look at some popular delicacies from one of the big tribes in Nigeria-Hausa. The hausas are mostly found in the northern part of Nigeria. They have a very rich cultural background and equally rich and peculiar delicacies. So for the non-hausas, below are some hausa foods besides suya, kilishi and fura di nunu you may  consider trying.

Tuwon Shinkafa:

This is the most popular northern Nigerian food as it is eaten everywhere and it is the most well-known outside the North. It is basically thick and solid rice pudding. It looks like the common swallow-foods of Nigeria, except that Northerners don’t swallow food without chewing. Tuwo Shinkafa is mostly eaten with the popular ‘Miyan Kuka’. ‘Tuwo’ is a generic name for solid/swallow foods in Hausa, and ‘Shinkafa’ means rice.

Tuwon Dawa:

this is ground guinea-corn made thick and solid (swallow), and also eaten with soups like Kuka and okra. This meal is special as it is majorly cooked with firewood to get the best out of it. It will probably not get well-cooked on kerosene or gas stove, except in small quantity.

Tuwon Masara:[

this is the generic Tuwo’s corn-flour version, and can be taken with any good soup. Looks so much like ‘Semolina’.

Tuwon Acha:

prepared from ground ‘acha’ grains, and made into swallow.

Miyan Kuka:

This is arguably the most famous northern Nigerian soup. It can also be called ‘Baobab Leaf Soup’. ‘Miyan’ generally means soup in Hausa, and ‘Kuka’ means ‘Baobab’. The green draw-soup is made from ground baobab leaf and special spices, preferably ‘yaji’ (a mixture of ground pepper, ginger, garlic and other seasonings/herbs). Tomatoes are not added to this soup, and not too many ingredients are used.

Miyan Zogale:

This is basically Moringa (Ollifera) soup, heavily spiced and garnished with extras to give it a great taste. Moringa is ‘Zogale’ in Hausa language.

Kuli-Kuli:

this is one famous Nigerian snack that has its origin indigenous to the Northern Nigeria. It’s eaten by all tribes and can be found everywhere in Nigeria. It can simply be snacked on alone or enjoyed as supplement to semi-liquid foods like garri and akamu.

Kuli-kuli is made from ground peanut and seasoning, hardened and given a shape, mostly long, round and thin.

Masa:

Masa is made from soaked and ground rice, prepared with clay forms with heat source from beneath. It is traditionally served with ‘miyan taushe’ or ‘yaji’ (Suya Pepper). Sugar and salt are added to Masa in its paste form to enhance taste, and yeast is also added, among other ingredients. Its flat variety is called ‘Sinasir’.

Suya:

This is the famous hausa food. It is the thin barbeque meat you find on almost all streets in Nigeria. Its origin is the North, and it’s a business you see majorly northerners doing in those parts you find a Suya spot.

Kilishi:

hen you are travelling down from the north, everybody expects you to buy the delicious Kilishi. This is simply meat made into paste and heavily seasoned to taste, before dried. It’s usually brushed on both sides. One notorious drinkable that makes the list is:

Fura De’Nunu:

this is the first drinkable meal that comes to mind at the thought of Northern Nigerian delicacies. It is basically cow milk mixed with cooked and ground millet or sorghum. It is highly nutritious and can be taken alone as a whole meal.

Many different rich varieties of delicacies can be found among the people of Northern Nigeria; this list does not even reflect half of the culinary riches these people are endowed with.