What people eat in Kaduna
Grain-based staples, thick soups and grilled meat.
Across the North-West the staples are grain rather than root: tuwo shinkafa (soft rice pudding) and tuwo masara (maize), eaten with a thick soup such as miyan kuka (baobab leaf), miyan taushe (pumpkin and groundnut) or miyan kubewa (okra).
- Suya — thinly sliced beef rubbed in a groundnut and pepper spice mix and grilled over charcoal. Sold in the evenings almost everywhere.
- Masa — small fermented rice cakes, usually breakfast.
- Dan wake — bean-flour dumplings tossed with oil and pepper.
- Kilishi — dried spiced meat, and the thing most corps members take home.
- Fura da nono — millet balls in fermented milk, sold cold and genuinely reviving in the heat.
The mammy market at camp will sell a southern menu too. If you have not eaten this food before, start with small portions: the pepper is not the same pepper.