2ND INTERNATIONAL TURKIC WORLD CONGRESS ON HUMANITIES, SOCIAL, EDUCATION AND FINANCE PROCEEDINGS BOOK ISBN: 978-625-6879-61-4 DOI: 10.5281/zenodo.11544857 1179 REVIVING HAUSA CULTURAL DISHES TO RETURN THEIR AUTHENTICITY IN THE TECHNOLOGICAL AGE Shuaibu Chiroma Hassan Department of Home Economics, Isa Kaita College of Education, PMB 5007, Dutsinm – Katsina State–Nigeria. ORCID No.0000-0002-8779-9462 Maimuna Ibrahim Department of Home Economics, Federal College of Education, Katsina – Nigeria. ABSTRACT This research explores the revival of Hausa cultural dishes to retain their authenticity in the technological age, focusing on the preparation and presentation of Tuwon Gero, a traditional dish made from two types of millet flours—sieved and whole meal. Two distinct soups, Miyar Shuwaka (bitter leaf soup) and Egusi soup (Miyar Aguishi), served as alternatives alongside Tuwon Gero. The beverage complementing the menu was Sobo drink, crafted from sorrel flowers. Findings indicate that both versions of Tuwon Gero harmoniously pair with either soup, preserving the distinct tastes, aromas, textures, colors, and traditional presentation of the meat. The traditional Hausa dining style, utilizing hands instead of cutlery, was maintained. However, the research acknowledges the incorporation of modern kitchen utensils and cooking methods, such as aluminum pots and gas stoves, which may compromise the authenticity of the meal. Implications for knowledge and practice suggest that the cultural dishes can be revitalized, disseminated, and