The following are few selected food and drinks our in house chef, believes you should try during your stay in Abuja, the Capital of Nigeria.
All local Nigerian delicacies, are bountifully available in Abuja but these indigenous northern Nigerian delicacies, are specially recommended for you.
kandolo:
Kandolo, is a Gbagyi meal made with Gari, Corn, Eggplant, Peppers, Spices with garnished Iru or Dawadawa (Locust beans).
Dan wake:
Dan Wake, is a food made from Beans Dumplings. The food is indigenous and popular mostly among the people of Hausa land. It is referred to as Beans Dumplingsin English.
It is prepared by boiling and eaten either with palm oil or groundnut oil with a finely ground pepper.
Swallow:
Tuwo Shinkafa:
Tuwo Shinkafa, is made from rice . The rice is boiled to a tender state and mashed into fine consistency and rolled into balls. It can be eaten with any soup.
Soups:
Miyar kuka or miyan kuka, also known as luru soup. The soup is made from powdered baobab leaves. It is a seasonal variant of this soup that is dark in color. 
Miyan Zogale is a tasty soup that originated from the northern part of Nigeria. It is a groundnut-based soup prepared with Moringa leaf locally known as Zogale. The soup is referred to as one of the best nutritional soups in Nigeria.
Miyan Geda: 
Miyan Geda, is a delicious Hausa groundnut soup, is made with groundnut.
Snacks: 
Masa: One of the best Hausa meal recipes, in my opinion. It is also referred to as rice cake. This kind of cake is especially well-liked in Nigeria’s northern regions.
Awara:
Awara is one of the most eaten food in the Northern part of Nigeria but mostly as snacks.
Though the food is seen as snacks in the Northern part of Nigeria, it is one of the most popular foods consumed there. It has a fantastic meaty texture and flavor and is often offered in a block format.Drinks:
Fura Da Nono: Fura Da Nono is most common in some parts of Hausa Land. It is a delicacy made from a locally prepared yogurt (fermented cow milk) with grounded millet mixed with other ingredients.
Nunu which is pronounced N0-no is the Hausa word for fresh cow milk. This cow milk is collected early in the morning in calabash bowls before it is been pasteurized locally.
Zobo:
Zobo is a popular beverage drink in Nigeria and popularly referred to as ‘Zoborodo’ in the Northern part of Nigeria.
Made from Roselle leaves (Hibiscus Sabdariffa), the delicious drink is not only refreshing but without any additional ingredients, those hibiscus flowers used in making zobo is highly nutritious and as such there are many health benefits.
Kunnu-aya 
This is juice extracted from tiger-nut (Cyperus esculentus L.)Often times, it is blended with dabino (date) and coconut.
Protein.
Suya: 
Suya is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used. Suya is traditionally served with an extra helpings of dried pepper mixed, traditional hausa spices, and sliced onions.
Kilishi is a derivative of suya. 
Kilishi starts the same as suya, with long, thin and lean strips of heavily seasoned meat. The main difference is the cooking method used.
Suya is grilled and then left tender, but kilishi is put through a drying process.
Dabo nama.
Dabo nama, is dried beef floss. Dambu nama is a delicious, spicy-savoury snack gotten from beef or chicken.
The dried, shredded meat floss can be eaten as a snack or sprinkled over rice or stuffed inside bread.
