A FOOD TRADITION
Tiv Cuisine
Tiv cuisine is associated with the Middle Benue area of Nigeria and neighboring communities linked by farming, river trade and cultural exchange. Yam, cassava, millet, sorghum, maize, sesame, beans and leafy vegetables provide important foundations, with fish and meat used according to local availability. Food is commonly prepared through boiling, pounding, roasting and slow simmering, and many sauces are built around greens, ground seeds or fermented ingredients. Representative dishes include pounded yam with vegetable soups, akume, a fermented sorghum or millet staple, and ayamase-like seed or pepper sauces in local variations.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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