Ganawuri, a Hub of Donkey Meat on the Plateau

By DANJUMA JOSEPH, Lafia–

My recent visit to Ganawuri in Riyom local government area of Plateau State, was an eye opener into the rich cultural heritage of Nigeria’s diverse communities.

One aspect that particularly stood out was the local cuisine, specifically the tradition of consuming donkey meat, a practice not commonly found in many parts of Nigeria.

The people of Ganawuri, called ( Aten), have a unique affinity for this delicacy, which is often prepared to quench their desire for it.

During my exploration, I stumbled upon a bustling mini market called ‘Border,’ where locals gathered to socialize and refresh themselves with ‘Chass,’ a locally brewed kunu made from Acha grains.

The sweet and tangy flavor of Chass was a perfect complement to the vibrant atmosphere. What’s more, the community’s stunning natural setting surrounded by high rocks provided a breathtaking backdrop that added to the ambiance.

As a first-time visitor, I was captivated by the unique blend of culture, nature, and hospitality. Interacting with the warm and welcoming locals, provided valuable insights into their customs and way of life.

Mr Jones Shammah, a retired Director of Programs with Nasarawa Broadcasting Services (NBS), Lafia, who shared his experience with me about Ganawuri community, noted that eating donkey meat, has age long tradition of the people of Ganawuri.

“Danjuma it seems like you are just knowing this. The late Chief of Ganawuri, MY Most Senior KOBA Jonki and others told us of how donkey meat is prepared. Honestly Speaking, I didn’t tell you that the Ganawuri people are very very hospitable and hard working too” he said.