If you want to establish a hotel, restaurant or eatry in the Northern Nigeria it is good you consider the common Recipes consumed by the indigenes. Before you add some continental dish to your catalogue of recipes you should as well consider the environment and the people’s choice on recipes.
I have carefully selected some states across Nigeria which by integration span across other Northern states as well. Begining from the indigenous people of the Gongola (now the axis of Taraba and Adamawa into the southern part of Gombe) Jogole (moringa), Alefo (Amaranthus or commonly called green), yakuwa (Spinach), kuka (baobab), Kubewa (okra), karkashi and Ayoyo are basically consumed with tuwon Masara (corn food) tuwon shinkafa (rice food) and tuwon dawa (guinea corn food).
In the Northwestern part of Nigeria like the people of Niger state and Kebbi state you can as well find these foods very common and when you travel to up north in the Borno, Yobe, Sokoto, Katsina etc.
Miya in Hausa is called soup hence, vegetable soup like green is called miyan Alefo, when prepared with groundnut is called miyan Geda. Miyan Geda can generally be referred to recipes that is prepared with groundnut be it green or spinach or bitterleaf and so on.
Miyan Kuka is usually prepared with assorted meat of beef mostly with some people adding beans grain into it usually without red oil.
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The common local ingredients used in preparing these recipes are dadawa (African Maggi or locust bean), Maggi, salt, beef, chicken, smoked fish, ginger, pepper etc.
Mostly, vegetables other than okra, karkashi and ayoyo can be prepared with groundnut which can be called miyan Geda or they can be called by their names attaching the root word miyan to them. For example miyan yakuwa (Spinach soup), miyan Jogole (moringa soup), miyan Alefo (vegetable soup).
Vegetables that are draws like Karkashi, ayoyo and okra are usually consumed with enough pepper like the Mumuyes of Taraba state for better appetizing they say. On a general ground, draws are expected to be prepared with pepper to aid keep taste and prevent throw-up for people who are not conversant with the recipe.
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A good chef can learn from the people how it is locally been prepared and spice it up with a touch of creativity to entice customers and improve the method (s) of their preparation.
Note that you may find some slight differences with these recipes, especially in the methods of preparation as you travel from one state to the other across the North. This is greatly influenced by culture.
Written By: Teryila Denis denissly1@gmail.com