Mai Shayi is a popular Hausa name for tea sellers in Northern Nigeria meaning the one who makes tea. But you’ve probably called that guy who cooks and sells only noodles around your street Mai Shayi. I know right? I’m also guilty.
Have you ever tasted the actual Shayi? I’m pretty sure your answer is no! So, if you’re thinking of traveling up North, or you just want to try out some new healthy Hausa drinks or an indigenous Hausa alcoholic beverage. Don’t worry we’ve got you covered.
Here are 5 drinks that you must try out on your next visit to the Northern part of Nigeria.
Shayi
Shayi, meaning tea, is popularly known across Nigeria as Mai Shayi. In the Northern part of the country shayi is a popular non-alcoholic beverage of the Hausa culture.
It is made from a mixture of ingredients including milk, sugar, and Lipton, and spiced with cinnamon, nutmeg, or ginger.
Shayi is mostly served for breakfast or dinner and is always served hot. Or can be poured from one cup to another at a height to cool it down.
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Kunu or Kununzaki
This is a refreshing indigenous drink in Northern Nigeria. It is mostly made from grains, and nuts and can also be made with the tamarind plant. It is rich in vitamins and minerals and each type of Kunu has its unique taste and flavour. Let’s take a look at a few:
Kunun-Zaki: Made from maize, millet, or sorghum for an earthy flavor
Kunun-Aya: Made from tiger nut for a sweet-savory taste and flavor
Kunun-Gyeda: Made from groundnut for a nutty flavor
Kunun-Tsamiya: Made from the tamarind plant for a sweet tangy taste and flavor
Kunu is best served cold as a refreshing drink at any time of the day.
Zobo
An indigenous Hausa refreshing drink high in antioxidants and vitamin C. This drink has traveled far and wide from Northern Nigeria to other parts of the country, and has undergone various types of branding and packaging.
Zobo, also called hibiscus tea when served hot, and roselle juice when served cold in other parts of the country. It is a purple-red colored drink that is made from the flowers of the edible Roselle (Hibiscus Sabdariffa) plant. And can be served with many flavorings of choice such as pineapple juice, cloves, orange, or ginger, and many others.
Zobo in Northern Nigeria is best served cold as a refreshing drink at any time of the day.
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Fura Da Nono
This is a combination of Fura (millet dough ball), and Nono (fermented cow milk) to give you a locally made refreshing drink of Fura Da Nono, which is rich in carbohydrates and fiber.
This Northern Nigerian drink has stood the test of time to become a household favorite in many Northern communities, and a go-to street food for many. It has a thick consistency that can be rich, filling, and nourishing.
Fura Da Nono can be served at any time of the day and is best served cold, most times with ice.
Burukutu
BKT for short, Burukutu is an alcoholic local beverage in Northern Nigeria. Made from fermented sorghum, Guinea corn, or millet with a sour kick of earthy flavor.
Burukutu is made by fermenting the grains for 4-5 days to yield the final BKT result which can be served cold and at any time of the day.
This drink is often called drink of the people because of the community and socialization that comes with it at every burukutu joint. It is also believed to be nutritious and helps to contribute vitamins, iron, and calcium to the body.
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Koko
In the far North, this is the hidden brother of Pap and Custard. It is made from grains and is usually served as a breakfast meal alongside Kosie. The Hausa word for Akara or bean cake, as it is known in other parts of Nigeria.
Koko can be of different types depending on the grain or nut used. It can be made from millet, maize, guinea corn, or tiger nuts. And usually spiced with ginger or cloves to enhance its taste and flavor.
If you’re looking for organically made refreshing drinks to try out on your next or first visit to Northern Nigeria. This list is your best guide to start with and if what you’re looking for isn’t on the list
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