🇳🇬 A Taste of Nigeria: Cuisine and Beverages by State
North Central Nigeria (Middle Belt)
The North Central region of Nigeria, commonly referred to as the Middle Belt, is a true crossroads—culturally, geographically, and gastronomically. Encompassing Kogi, Kwara, Benue, Niger, Nasarawa, Plateau, and the Federal Capital Territory (FCT Abuja), this region serves as a culinary fusion zone, blending the savory traditions of both the North and the South.
The result? A uniquely balanced cuisine that offers the hearty warmth of Northern dishes and the bold flavors of Southern soups, all wrapped in a local flair shaped by the region's many ethnic groups—Tiv, Idoma, Nupe, Gwari, Ebira, Igala, and more.
Let’s take a closer look at the signature foods that define Middle Belt cuisine and what makes this region such a rich contributor to Nigeria’s food heritage.
In parts of Kogi, Niger, and Nasarawa, you’ll find households serving tuwo—soft, swallow-like meals made from rice or grains.
Masa is a fermented rice cake, somewhat like a savory pancake, often served with spicy stew or soup.
Tuwon Shinkafa is a soft rice pudding-like swallow made from cooked rice, mashed and shaped into balls. It's typically served with soups like Miyan Kuka (baobab leaf soup) or Miyan Taushe (pumpkin soup).
These dishes are heavily influenced by Hausa cuisine, but they are widely embraced across the Middle Belt due to shared trade routes and interethnic relationships.
In Benue and Kogi States, where agriculture is abundant, locals often prepare okra and ogbono (wild mango seed) soups, known for their smooth, “draw” texture.
Okra soup is made from chopped okra pods and often combined with onions, pepper, locust beans, and fish or meat.
Ogbono soup uses ground ogbono seeds as a thickener, creating a rich, stretchy consistency that coats swallows beautifully.
Both are typically served with cassava fufu, pounded yam, or amala, making them go-to dishes for everyday meals and special occasions alike.
Thanks to its fertile farmlands, the Middle Belt is a major producer of yam, and nowhere is this more celebrated than in Kogi and Kwara, where yam pottage (Asaro) is a local staple.
Asaro is made by boiling yam chunks and mashing them in a flavorful sauce made from pepper, onions, palm oil, crayfish, and sometimes tomatoes.
Proteins like dried fish, offals, or goat meat are often added to enrich the meal.
This dish is comforting, nutritious, and incredibly satisfying—a perfect blend of soft texture and spicy depth.
If there is one dish that unites both northern and southern culinary traditions in the Middle Belt, it's Egusi soup with a starchy swallow like eba or pounded yam.
Egusi (melon seeds) are ground and used to create a thick, nutty soup base, often cooked with bitterleaf, ugu, or spinach, and loaded with meat and fish.
In the Middle Belt, egusi is often prepared without tomatoes, resulting in a pure, earthy flavor, closer to the Northern style.
Benue and Plateau States in particular have their own regional twists on egusi, adding local vegetables and proteins to reflect their cultural tastes.
The defining feature of Middle Belt cuisine is its hybrid nature. Straddling the food cultures of both North and South Nigeria, the region offers:
Northern grains and rice-based dishes, like masa and tuwo
Southern-style soups, such as egusi, ogbono, and okra
Yam-based dishes rooted in local farming traditions
A wide use of leafy vegetables, legumes, and fermented condiments
This culinary bridge allows the Middle Belt to serve as a unifying flavor experience, where visitors can taste the heart of Nigeria—geographically and gastronomically.
Beyond the popular staples, the Middle Belt also boasts local specialties:
Waina – Sweet or savory rice cakes, especially popular during festivals
Fura – Millet dough balls, often served with sweetened milk in Niger and Kwara
Ukodo – A yam-and-pepper soup hybrid popular in border communities
Beni seed soup – Made from sesame seeds, used among the Tiv and Idoma people
Each dish highlights the diverse ethnic fabric of the region.
🔄 Cultural fusion of Northern and Southern ingredients and techniques
🌽 Abundant agriculture, including yams, rice, millet, and vegetables
🍛 Versatile meals that range from light and spicy to rich and hearty
👨‍👩‍👧‍👦 Strong food-sharing traditions, especially during festivals and family events
🌍 Inclusive cuisine, reflective of Nigeria’s geographic and cultural center
North Central Nigeria’s food culture is a rich blend of tradition, versatility, and regional pride. Whether you’re savoring tuwo with miyan kuka in Niger, digging into yam pottage in Kogi, or enjoying egusi soup with pounded yam in Abuja, you're experiencing the flavors of a region that binds Nigeria together—through taste, community, and culture.
In the Middle Belt, every meal is a reminder that food doesn’t just fill the belly—it connects people across regions, languages, and generations.