Hausa cuisine is traditional and modern food prepared byHausa people. It is based on the availability of raw food materials they can farm or import from other places. Hausa people often depend purely on the farm products they have cultivated for food preparation.^{[1][better source needed]}

• Koko – A porridge made frommillet,maize,guinea corn andtiger nut^{[2][better source needed]}
• Kosai – A dish made from peeled beans formed into a ball and deep-fried inpalm oil (fromYoruba:Akara)^{[3][better source needed]}
• Kunu – A beverage made from millet

• Waina
• Coffee andbread – Although not a traditional breakfast item, these have become common in Hausa cuisine as a result ofBritish colonization.^{[citation needed]}

• Dambun shinkafa
• Dan wake – Bean dumplings, eaten with either palm orpeanut oil
• Fate
• Taliya
• Shinkafa
• Olele

• Tuwon masara – Aswallow made from maize, millet or guinea corn flour
• Tuwon shinkafa – A swallow made from rice^{[4][better source needed]}
• Miyan kuka – A soup made from dried baobab leaves ground into powder
• Miyan taushe – A soup made from pumpkin
• Okra soup^{[1][5][better source needed]}
• Funkaso
• Tuo zaafi

• Zobo – Hibiscus tea

• Kuli-kuli – A deep-fried snack made from ground peanuts and spices
• Masa – A type of rice cake that is typically served with a spicy sauce
• Kunun gyada – A sweetened peanut milk
• Dakuwa – A sweet snack made from crushed peanuts and sugar
• Fanke^{[citation needed]}

• 
  Dan wake made from bean
• 
  Dan wake with groundnut oil and pepper
• 
  Dan wake with palm oil and pepper
• 
  Fanke made from wheat flour
• 
  Jollof rice and beans
• 
  Olele

• Eritrean cuisine
• Ethiopian cuisine
• Somali cuisine

• West African cuisine
• Cuisine by ethnicity

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