Background: Dawadawa is a common spice used in most rural homes across West Africa to spike the protein source in meals. This study assessed the handling practices of vendors and the microbial load of dawadawa vended in the Tamale Central Market. Methods: A total of 15 samples were collected from 5 sections of the market using the random stratified sampling technique. Results: Out of the 15 samples collected, 8 samples (53.33%) had Salmonella spp, 1 sample (6.67%) had E. coli and all 15 samples (100%) had Staphylococcus aureus. Conclusions: Samples covered recorded no count of Salmonella spp and E. coli but high counts for Staphylococcus aureus. Factors accounting for the high prevalence of Staphylococcus aureus might be cross-contamination associated with improper handling practices as the human skin is known to be a reservoir of Staphylococcus aureus. Hence, the need for vendors to package dawadawa in neat disposal packs to reduce direct contact.