Introduction
The Tiv people, predominantly found in Benue State, Nigeria, are the largest ethnic group in the state and one of the most culturally rich in the country. Known for their warmth, vibrant cultural expressions, and agricultural prowess, the Tiv have a culinary tradition that reflects their deep connection to the land. As inhabitants of Nigeria’s “Food Basket,” their meals are crafted from a diverse range of locally sourced crops and meats. These traditional foods are not only delicious but also serve as a strong pillar of cultural identity, shared across generations and social gatherings.
In this article, we delve into 15 of the most cherished traditional foods of the Tiv people, exploring their ingredients, preparation methods, and cultural significance. Whether you are a food enthusiast, a researcher, or someone planning to explore the cuisine of North Central Nigeria, this guide offers a detailed look into the rich culinary world of the Tiv.
1. Ruam Kumen (Pounded Yam)
Ruam Kumen is a staple meal in Tiv cuisine and a favorite across Nigeria. It is made by boiling yam tubers and pounding them into a stretchy, smooth dough-like form using a mortar and pestle. It is typically served with traditional Tiv soups such as Atyever or Kyegh Sha Shwa. The process is physically demanding and often communal, making the preparation of Ruam Kumen an event that brings families together.
2. Ruam Nahan (Poundo or Wheat Swallow)
This dish is an easier-to-prepare alternative to pounded yam. Using processed yam or wheat flour, Ruam Nahan is stirred in hot water until it forms a smooth, elastic consistency. It is particularly popular among working-class families who need a quicker, yet still traditional, option. Like Ruam Kumen, it pairs well with a variety of Tiv soups.
3. Akpu (Fermented Cassava Fufu)
Akpu is made from fermented cassava. The cassava is peeled, soaked in water to ferment, and then sieved and cooked until it becomes stretchy and smooth. Akpu has a distinctive sour taste and is commonly served with spicy Tiv soups. Its unique flavor profile makes it a beloved traditional dish across different Tiv communities.
4. Atyever Soup
Atyever is a slimy draw soup made from the leaves of the Atyever plant, similar to okra or jute leaves. The leaves are either blended or mashed and cooked with ingredients such as locust beans (nune), pepper, crayfish, and palm oil. It is rich in nutrients and commonly eaten with any form of swallow, including Ruam Kumen and Akpu.
5. Ager Soup
Ager soup is derived from the fruit pulp of the Ager tree. The pulp is extracted, pounded, and then boiled. The resulting extract is used as the base for the soup, which is then cooked with assorted meats, fish, pepper, and seasonings. It is a rare but culturally significant dish, often prepared during festivals or family reunions.
6. Genger Soup
Made from the dried flower of the Genger tree, Genger soup is both medicinal and flavorful. The dried flowers are ground into powder and used as a thickener. When cooked with meat, palm oil, and local spices, Genger soup becomes a nutrient-packed delicacy that is often reserved for special occasions.
7. Akutor (Sweet Potato Pottage)
Akutor is a simple yet wholesome meal made by cooking sweet potatoes with palm oil, ground sesame seeds (ishwa), and spices. It is particularly popular during harvest seasons when sweet potatoes are abundant. Akutor is enjoyed by children and adults alike and is sometimes served as a main course or a hearty breakfast.
8. Ibyer (Millet and Ginger Porridge)
Ibyer is a warm porridge made from millet flour and ginger. It is typically consumed for breakfast and can be sweetened with sugar or honey, and sometimes enriched with evaporated milk. Ibyer is nutritious and filling, often served to guests or during family breakfasts.
9. Kyegh Sha Shwa (Sesame Seed Soup)
Kyegh Sha Shwa, translated as "sesame and chicken," is a Tiv delicacy made from ground sesame seeds and chicken. The sesame is first roasted and ground into a paste, then cooked with chicken, palm oil, pepper, and local seasonings. This nutty, rich soup is often served with pounded yam and is considered a delicacy in Tiv households.
10. Pocho Soup
Pocho soup is a rich, meaty dish often cooked with beef tripe and other assorted meats. The soup is seasoned with local spices and sometimes includes leafy vegetables. Pocho soup is highly favored during celebrations and community feasts, and it is best enjoyed with a firm swallow like Akpu or Ruam Kumen.
11. Pawpaw Soup
This unique dish is made from dried, shredded unripe pawpaw, palm oil, egusi (melon seed), beef, and local seasonings. Pawpaw soup is rarely found outside Tivland and is prized for its distinct taste and texture. It is a traditional offering during ceremonies and is usually accompanied by pounded yam or cassava fufu.
12. Agbende Ashwe (Assorted Meat Soup)
Agbende Ashwe is a spicy, protein-rich soup made from assorted meats such as beef, goat meat, and sometimes pork. It is deeply flavorful, thanks to generous amounts of local spices, pepper, and palm oil. This soup is a favorite during festive seasons and special occasions.
13. Aketô
Aketô is a Tiv specialty prepared with a combination of vegetables, meats, and thickening agents like groundnuts or melon seeds. It can vary in flavor depending on the cook and the ingredients available, making it a highly versatile dish. Aketô represents the resourcefulness of Tiv cooking and is often a family favorite.
14. Nyam Igo (Pork)
In Tiv culture, pork (Nyam Igo) is more than just a source of protein—it holds cultural significance. It is commonly used in marriage rites, burials, and traditional ceremonies. Pork can be boiled, fried, or grilled and is often accompanied by a local sauce or served with swallows.
15. Guguru and Epa (Popcorn and Groundnuts)
This popular snack combo is commonly sold by street vendors and eaten during leisure activities. Guguru (popcorn) and Epa (groundnuts) are especially loved by children and are also served during community meetings or while watching TV. Simple yet nostalgic, this pairing reflects the Tiv’s love for convenient snacks that bring people together.
Conclusion
The Tiv people’s culinary tradition is rich, diverse, and deeply tied to their way of life. Each dish tells a story—of harvests, family, culture, and celebration. From the simplicity of millet porridge to the complex flavors of sesame seed soup, Tiv foods are a testament to the ethnic group’s innovation and agricultural wealth. If you ever find yourself in Benue State or among the Tiv people, make sure to savor these meals. You won’t just be eating food—you’ll be experiencing culture, history, and hospitality in every bite.
