By MARKUS DAVOU
Plateau State’s diet has undergone significant transformations over time, shaped by its rich agricultural produce, diverse cultural heritage and the economy, according to Stephen Bitrus, a graduate of Adamawa State University and businessman.
The region’s culinary landscape has evolved, incorporating various local breakfast foods that hold great significance in the community.
It usually used to be tea and bread. But now masa, a delicious pan-fried rice cake often served with soup or spicy sauce, has become a staple breakfast food in Plateau State.
Similarly, kosai, orfried beans cakes, is widely consumed in Northern Nigeria, including Plateau State.
Additionally, kunu, which is sometimes made with rice, maize, millet or local tamba, another local grain, has become a popular choice.
Dorcas, a public health student in Plateau Polytechnic, Jos campus, revealed, “I’m a tea and bread kind of girl, but when it comes to sustainability, kunu and akara win hands down – and I love them just the same!”
According to Jesse Joseph, a Plateau State University alumnus, affordability often trumps sustainability when it comes to breakfast choices.
He noted, “Many people opt for leftovers or heavy meals in the morning not just for sustenance but also to save on financial expenses and reduce food waste, making them a more practical choice than tea and bread.”
Joseph further said that it had become a class-free meal available for everyone, regardless of social status.
He pointed out that preparing these traditional meals had further empowered a good number of young people, alongside parents in the state, to be self-reliant.
“In recent times, the state’s agricultural sector has played a pivotal role in influencing its diet,” said Mr Andrias Ibi of Kalongtown.
He explained that Plateau State was renowned for its fertile soil and salibrious climate, making it an agricultural hub.
“The state is a leading producer of Irish potatoes in Nigeria, with an impressive annual production, and it is often used as breakfast by the rich and average who prepare it as chips and eggs or French fries as commonly referred to in big hotels,” said Helen Nasir of Abuja.
She confessed that it was her best breakfast any day when she was buoyant or when potatoes were in season.
Acha, also known as Fonio or Hungry Rice, is another staple grain in the region, frequently used to prepare gwate, a nutritious dish made with vegetables.
It is mostly consumed in the Northern Plateau and remains a favourite meal whether as breakfast, lunch or dinner.
“Gwete is my second favourite,” Nasiradded.
Moreover, millet and sorghum are important crops in Plateau State, utilized in various traditional dishes that showcase the state’s culinary diversity, especially in the rural areas.
Mama Emma, a petty trader in Kugiya Market, Bukuru, Jos South LGA, said, “The state’s fertile soil and climate also support the growth of a wide range of vegetables and fruits, further enriching its culinary landscape.”
“In Plateau State, food is an integral part of the community’s cultural identity,” Mr Job, another resident, noted.
He pointed out that the significance of food in Plateau State extended far beyond mere sustenance.
“It is a way to connect with one’s heritage and community, fostering a sense of belonging and cultural pride,” he added.