Stepping into Magama Restaurant, the aroma of freshly cooked rice, spicy pepper-soup and fried eggs and chatter of diners is an instant sight.
It is hard to imagine that just 23 years ago, this now-iconic eatery in Katsina was nothing more than a patch of bush-land crawling with reptiles, yet from those humble beginnings, Magama Restaurant has grown into a household name, a culinary landmark that has fed governors, workers, travellers and families alike. Its story is one of perseverance, family unity and the power of good food bringing people together.
"When it started in 2002, this place was bushy and full of different reptiles. But with the dedication and commitment of the owner, the late Alhaji Ibrahim Saidu Magama, the place was cleared and the business started with no buildings as such. This structure you are seeing was developed gradually over time to this present state," recalled Honourable Lawal Zayyana Magama, one of the restaurant's managers.
That "present state" is a sprawling, lively restaurant in the heart of Katsina, a far cry from its early days when a few wooden benches and makeshift tables were all that stood under the hot northern sun.
The late Alhaji Ibrahim Saidu Magama, fondly called I.S. Magama, hailed from Magamar Ajiwa in Mani Local Government Area of Katsina State. The restaurant took its name from his hometown, a nod to his deep attachment to his roots.
Born with an entrepreneurial spirit and a sharp sense for quality, I.S. Magama was known for his discipline and devotion to his work. Sadly, he passed away on September 8, 2025 at the age of 67, leaving behind three wives and 16 children - 10 sons and six daughters.
But his passing did not mark the end of the story; instead, it opened a new chapter.
After his death, his children gathered and made a firm decision to keep the restaurant alive.
"Our goal is to keep that legacy going. This is not just a business to us, it is a memory, history and a responsibility," one of his sons, Babangida said.
The family, now managing Magama Restaurant collectively, sees it as a symbol of their father's hard work and the values he instilled, honesty, humility and a relentless commitment to quality.
From the start, Magama built its reputation around authentic Hausa delicacies prepared with traditional methods and fresh local ingredients.
"At the beginning, we served mainly traditional dishes like tuwon shinkafa, semovita and wheat meals. Then we introduced white rice, jollof rice and a special plate with rice, salad, egg, liver and chips," Lawal said.
For breakfast lovers, the restaurant offers masa (waina), fried eggs with chips and pepper-soups, ranging from chicken and ram to cow tail and assorted meat.
Their soup selection is a rainbow of flavours: miyan kuka (baobab leaves), okra soup, egusi, vegetable soup and the uniquely local liver soup, a later addition that quickly became a customer's favourite.
What sets Magama apart, many say, is consistency. "He would make sure that quality and quantity of ingredients are never compromised. Even when fresh pepper and tomatoes were scarce, Alhaji would send for them, no matter how far, just to ensure that the taste remained the same," Lawal recalled of his late father.
Over the years, Magama's fame spread far beyond Katsina's bustling streets. The restaurant became the go-to spot for people from all walks of life - civil servants to high-ranking politicians.
"At its peak, Magama Restaurant was the darling of many big customers, including the Katsina State Government. We supplied food to Government House staff during the administration of former Governor Ibrahim Shehu Shema; and that continued up to the time of Aminu Bello Masari," Lawal added.
He smiled as he recalled one of their most loyal customers. He said, "Dr Mustapha Inuwa, a former secretary to the state government, almost on a daily basis ordered chips as breakfast for his people."
The service extended beyond politics as during the holy month of Ramadan, Magama was known for its large-scale food supply to mosques and feeding centres.
"That was always one of our busiest times. We received orders from the government to supply food for Ramadan feeding; and our staff would work day and night," he further said.
For many in Katsina, Magama Restaurant is more than just a place to eat, it is a community hub, a meeting point and symbol of local pride.
Alhaji Sabo Musa, a longtime customer, described it as his second home. "I have been coming here for years. I used to organise breakfast for my friends and visitors here. The food is good, the people are friendly, and the place just feels like home." he said, smiling as he sipped a cup of coke.
Inside the restaurant, the atmosphere is warm and welcoming. Waiters move briskly between tables, as customers share laughter over steaming plates, while faint sound of Hausa music play in the background.
The restaurant had 45 members of staff, including 25 females cooks and waiters, as well as 20 males, including chefs, waiters and other workers.
Alhaji Magama believed in giving back to his people. And true to his roots, he prioritised hiring workers from his hometown.
"He was a man who cared deeply about his background. Seventy per cent of the people who worked here were from Magamar Ajiwa, while the rest came from places like Katsina, Zaria and Kaduna," said one longtime staff member.
This sense of community built not just a business but a family of workers who remain loyal to his memory. Many of them still recall how he would walk through the restaurant each morning, inspecting the food, chatting with customers and ensuring that everything ran smoothly.
Like many longstanding businesses, Magama Restaurant has faced its share of challenges. Economic fluctuations, rising food costs and changing tastes have tested the restaurant's resilience.
"We once opened a branch at Gwagwalada, Abuja, but due to the high cost of running it, we had to close it," Lawal explained.
But the family remains undeterred. Their eyes are set on modernisation and growth, blending tradition with innovation.
"Our focus now is not only to sustain Alhaji's legacy but also to expand and modernise it. We want to offer more snacks, pastries and other modern services while keeping our traditional meals as the heart of Magama," Babangida said.
In Katsina today, the mention of Magama evokes more than food, it brings memories of family gatherings, political meetings and countless shared moments around a table.
A resident said, "Magama Restaurant is part of our city's story. It is one of those places where generations have come to eat - parents, children, and now, grandchildren."
Perhaps that is the true legacy of I.S Magama, not just the buildings or the profits, but the joy of feeding people and creating a place where everyone feels welcome.
As evening settles over Katsina, the restaurant witnesses the sounds of clinking plates and laughter. The kitchen bustles, the air thick with the scent of fried onions and simmering soup. Somewhere in that rhythm, in every plate served, every recipe preserved lives the spirit of the man who started it all.
Twenty-three years on, Magama Restaurant stands not just as a business but living memory of hard work, unity and deep love for good food.