PTV News Media: April 2025

By Perekeme Odon

The National Council for Arts and Culture’s (NCAC) Lagos Creative Hub held its inaugural quarterly seminar on Nigerian traditional foods and delicacies, a distinguished and engaging event that effectively highlighted Nigeria's rich culinary heritage.

This two-day seminar, which took place on April 15 and 17, 2025, at the NCAC Red Brick, National Theatre, Iganmu, Lagos, offered a vibrant display of Nigerian cuisine, showcasing a diverse range of dishes, snacks, spices, condiments, drinks, and exotic ingredients that are uniquely Nigerian. The event aimed to celebrate Nigeria’s food diversity and culture. Participants, drawn from staff at the NCAC Lagos Creative Hub, represented four major geopolitical regions, each contributing to the creation of Nigerian-fusion dishes—innovative combinations of raw ingredients that redefined traditional culinary patterns.

Princess Ivie Betty Uwa-Igbinoba (Head of Zone)

The highlights of the seminar were the cooking sessions, during which representatives from four regions – North Central, South East, South-South, and South West – displayed their culinary and presentation skills by infusing traditional Nigerian influences into their dishes, offering attendees a chance to savour the unique blends of flavours. These interactive sessions not only showcased the participants' culinary expertise but also provided an opportunity for everyone to taste the final creations.

North Central Region

The first day commenced with the North Central region, known as the “Food Basket” of Nigeria. The representatives, dressed in their signature Igala, Tiv, Kaba, and Idoma aso oke attire, which featured colourful stripes, symbolising their rich cultural heritage, presented a variety of traditional dishes. These included the Idoma dish Ijandiga soup (a dry okra soup), Onaehi (pounded yam), Okpehe rice (palm oil rice made with fermented local beans, crayfish, and scent leaves), Ehi Otoala (roasted yam and palm oil snacks), and Kunu (a drink made from guinea corn). These dishes were prepared with great enthusiasm, showcasing the North Central’s culinary traditions.

South East Region

Next, the South Eastern region brought a wealth of cultural and culinary expertise. The Igbo participants performed cultural dances and music that told the story of the Igbo people. They showcased iconic dishes such as Ofe Oha (a pterocarpus mildbraedii soup), a traditional dish from Anambra and Imo states, served with Akpu (fufu), which is typically reserved for special occasions and family gatherings. Also on offer was Ukwa (African breadfruit), which is a symbol of hospitality and community, representing Igbo cultural ties. The South Eastern team also prepared Abacha (tapioca), a popular street food, and Nkwu Elu (palm wine), reflecting the importance of food in Igbo festivals and rituals.

South-South Region

On the second day, the South-South zone presented its distinctive culinary offerings, starting with Ikpohu soup (cotton soup), made with cottonseeds, meat, stockfish, crayfish, and palm oil. They also prepared Nsala soup from the Delta North Senatorial District of Delta State, as well as Emieki (moimoi), a popular party snack made from unripe plantain flour, cooked beans, and palm oil. Additionally, the South-South team showcased Oten, a 1960s local drink made from fermented overripe plantain, offering a unique, healthy beverage with a sweet-sour taste.

South West Region

Finally, the South West region, represented by the Yoruba people, captivated the audience with their traditional attire, music, and dance, celebrating the cultural significance of the Kabiyesi (king) and his Olori (queen). The Yoruba group presented an array of indigenous dishes such as Ofada rice (a local variety from Ogun State), Ofada stew, Ayamase (green pepper sauce), Amala (yam flour dish), Ewedu (jute leaf soup), Gbegiri (bean soup), Kokoro (corn chips) and Emuoguro (palm wine). These dishes showcased the rich culinary traditions of the South West.

NCAC Lagos Creative Hub Cuisine Committee Members

Princess Mrs Ivie Betty Uwa-Igbinoba, Head of Zone at the NCAC Lagos Creative Hub, expressed her gratitude to NCAC Director-General, Mr Obi Asika, for supporting the seminar. She explained that the aim of the seminar was to showcase Nigeria’s cultural diversity through cuisine, music, fashion, art, and lifestyle. She stressed that the event demonstrated the potential of food to unite people, saying, "Culture is the way of life of the people, and food is an essential part of that."

South Eastern Region

Princess Uwa-Igbinoba also emphasised the importance of regional unity, urging that Nigerians should view themselves as part of one nation, transcending tribal identities. She shared her belief that such events promote unity and foster understanding of diverse cultures. She encouraged the NCAC's Creative Hubs nationwide to continue driving innovation and setting the pace in the preservation of Nigeria's cultural heritage.

Presentation of South-South Cuisine to the HOZ

Looking ahead, Princess Uwa-Igbinoba revealed that future seminars would focus on other aspects of Nigerian culture, such as traditional marriages, hairstyles, herbal medicine, and naming ceremonies. She advocated for a thorough review of the NCAC’s cultural books, many of which she believed had become outdated, stressing the need to document and share Nigeria’s rich cultural traditions for future generations.

Mrs. Giwa's Presentation of South-West Cuisine to the HOZ

The Head of Zone expressed heartfelt appreciation to Mrs Nneka Akwara, Chair of the NCAC Lagos Creative Hub in‑house committee, along with the regional team leaders and the entire staff, whose concerted efforts delivered a triumphant event that fostered cultural exchange and showcased gastronomy—an eloquent reminder of cuisine’s influence in shaping national identity and nurturing international cultural relations