BY
UNUFEGAN PATIENCE BAMIYO
NATIONAL MUSEUM BENIN
INTRODUCTION:
Food is the live wire of people for sustenance, without food there will be no growth. Food is also the bases for which man is equipped with necessary nutrient for strength, physical fitness and fighting diseases. Food is essential for composition of self-identity. Traditionally, foods are locally sourced, prepared, and which present the tradition, believes and practices of a geographical region, religious bodies or cross cultural communities. Traditional cuisines are traditional in nature and may have historic precedent in a local and national level. In Nigeria, food is far more than sustenance-it is history, identity, and ceremony. From the delicious efo ewedu of the Yoruba to the savory ofe nsala of the Igbo and the rich miyan kuka of the Hausa, traditional cuisine embodies centuries of cultural exchange, environmental adaptation, and communal practice. Nigeria, with its over 250 ethnic groups, offers one of the most diverse and culturally rich culinary landscapes in Africa. In an era of globalization, fast food proliferation, and urbanization, these culinary traditions are at risk of fading. However, the growing appreciation of traditional Nigerian cuisine-both within and beyond its borders-has emerged as a powerful tool for cultural heritage preservation. This paper explores how valuing Nigerian foodways contributes to the safeguarding of cultural memory, identity, and intergenerational continuity.
NIGERIAN CUISINE AS INTANGIBLE CULTURAL HERITAGE:
Intangible cultural heritage refers to traditions or living expressions passed from generation to generation, including oral traditions, rituals, and festive events (UNESCO, 2003). Nigerian cuisine fits squarely within this definition. Each ethnic group boasts a repertoire of traditional dishes rooted in its history, environment, and social customs. For example, tuwo shinkafa (rice pudding), miyan taushe (pumpkin soup) and tuwo masara (cornmeal dish) reflect the agricultural practices of the northern Hausa-Fulani regions, while abacha (African salad), ofe ogbono and bitterleaf soup showcase the resourcefulness of Igbo cuisine in southeastern Nigeria. Food preparation methods, ingredient combinations, and even communal eating practices are imbued with meaning. In Yoruba culture, for instance, certain dishes like amala with ewedu soup are associated with rites of passage, while in the Niger Delta, banga soup features prominently in ancestral worship. These foodways are not merely recipes-they are cultural texts, teaching tools, and repositories of identity (Okafor, 2017).
CULINARY IDENTITY AND NATIONAL UNITY:
Nigeria’s food reflects its cultural plurality and offers a unifying experience in a multi-ethnic society often fraught with political and religious division. The popularity of dishes like ewedu, gbegiri, ofe nsala, and suya across ethnic lines illustrates how shared culinary preferences can foster a sense of national identity. Nigerian cuisine serves as a common ground where diversity is celebrated rather than erased. The global rise of Nigerian cuisine, particularly through diaspora communities, also contributes to cultural pride and global recognition. Nigerian chefs, influencers, and restaurants abroad are introducing global audiences to foods like masa,efo riro, pounded yam, pepper soup, and akara, transforming them from local delicacies into cultural ambassadors (Akinbobola, 2020). This global visibility further encourages preservation efforts at home, as people become more aware of the international value of their heritage.
ECONOMIC AND FOOD TOURISM:
The commercialization and celebration of Nigerian traditional cuisine have created avenues for economic empowerment and heritage conservation. Local food festivals, culinary competitions, and cooking shows like Bukas and Joints, Iron Chef, O Setigo, Off The Show, My Nija Plate etc. help preserve traditional recipes while creating platforms for local chefs and vendors. These initiatives serve dual purposes: they stimulate local economies and act as repositories of cultural education. Food tourism is an emerging industry in Nigeria, particularly in cities like Lagos, Enugu, Calabar, and Abuja, where tourists seek authentic culinary experiences. Dishes like edikaikong (a vegetable soup from the Efik people) ekpang nkukwo (made from grated yam and cocoyam from the Ibibio people), fisherman soup (made with variety of fish and seafood), black soup (made with leavy vegetable from the Esan people of Edo state), nkwobi (cow foot delicacy) and many more are promoted not just as food but as cultural heritage. Culinary tourism often leads to preservation of indigenous farming techniques and local food varieties, contributing to broader sustainability goals (Ekezie, 2018).
INTERGENERATIONAL TRANSMISSION AND COMMUNITY PRESERVATION
One of the most crucial aspects of culinary heritage preservation is the intergenerational transmission of knowledge. In many Nigerian households, recipes are not written but passed down orally or through hands-on teaching. Grandmothers and mothers play a central role in preserving culinary practices, teaching younger generations how to select, combine, and cook ingredients in culturally specific ways.
However, the shift to urban living and fast-paced lifestyles is disrupting this chain of transmission. Many young Nigerians are unfamiliar with how to cook traditional meals from scratch, relying instead on packaged or commercialized versions. This knowledge gap highlights the need for structured interventions-such as incorporating traditional cooking into school curricula, organizing community cookouts, and creating digital archives of local recipes-to ensure the survival of food heritage (Okonkwo, 2019).
CHALLENGES TO COLINARY HERITAGE IN NIGERIA:
Despite the growing recognition of traditional cuisine, several challenges persist. The dominance of foreign fast food chains and processed foods has led to changing dietary habits, especially among urban youth. Convenience often takes precedence over tradition, and the increasing cost of indigenous ingredients also makes traditional dishes less accessible.
Additionally, there is limited documentation of Nigerian culinary practices. Much of the knowledge remains oral, making it vulnerable to loss. Furthermore, certain traditional practices-such as the use of firewood cooking or prolonged preparation methods-are considered outdated or environmentally unsustainable. Efforts must therefore balance modern adaptation with cultural preservation, ensuring that practices evolve without erasure.
THE ROLE OF MEDIA AND TECHNOLOGY
Modern media and technology have become powerful tools in preserving Nigerian culinary heritage. Food bloggers, YouTubers, and Instagram chefs document and promote Nigerian dishes, often adding educational content on history, symbolism, and preparation methods. Platforms like Afrolems, Dooney’s Kitchen, Tspices, Zeelicius Foods, Diary of Kitchen Lover (DOKL) and Sisi Yemmie have brought Nigerian food into global digital spaces, appealing to both diaspora communities and international audiences.
Moreover, digital cookbooks, food podcasts, and culinary documentaries help archive traditional knowledge and make it more accessible. These platforms not only preserve culinary memory but also reframe Nigerian cuisine as dynamic, diverse, and globally relevant (Adeleke, 2021).
CONCLUSION
The taste of Nigerian tradition is rich, diverse, and deeply rooted in the country’s complex cultural history. As a form of intangible cultural heritage, traditional cuisine plays a vital role in identity formation, social cohesion, and historical continuity. Valuing and preserving these foodways is essential not only for cultural survival but also for economic development, environmental sustainability, and intergenerational connection. In a rapidly changing world, Nigerian cuisine offers a flavorful and resilient link to the past-and a nourishing path into the future.
REFERENCES
Adeleke, T. (2021). Digitalizing African foodways: The rise of culinary storytelling in Nigerian social media spaces. African Cultural Studies, 33(2), 89-105.
Akinbobola, M. (2020). Feeding the diaspora: Nigerian cuisine and cultural identity in London restaurants. Journal of African Diaspora Studies, 12(1), 33-50.
Ekezie, C. (2018). Culinary tourism and food heritage in Nigeria: Potentials and challenges. Nigerian Journal of Tourism and Hospitality, 6(2), 44-56.
Okafor, E. C. (2017). The role of indigenous food in cultural identity: A Nigerian perspective. International Journal of Cultural Studies, 10(3), 121-130.
Okonkwo, P. (2019). Preserving Nigeria’s culinary traditions: Challenges and opportunities in contemporary food culture. Nigerian Heritage Review, 15(1), 59-73.
UNESCO. (2003). Convention for the Safeguarding of the Intangible Cultural Heritage. https://ich.unesco.org/en/convention
