Stakeholders in agriculture, nutrition and food security have called for increased investment in indigenous foods to tackle malnutrition, strengthen local food systems and promote climate-resilient agriculture in Nigeria.
The call was made at the eighth African Traditional Food Fair, organised to commemorate World Food Day by the Mba’Apostoli Multipurpose Cooperative, in partnership with the Global Initiative for Food Security and Ecosystem Preservation (GIFSEP), Sustainability Eternal and Kasejene.
The fair, themed “Food for Tomorrow: Reviving Indigenous Foods for Healthy Living, Climate Resilient and Food-Secure Nigeria,” brought together farmers, food entrepreneurs, researchers, policymakers, chefs and development partners to celebrate Africa’s culinary heritage.
Convener, Aveseh Asough, said the initiative began in Abuja in 2019 to reconnect Nigerians with traditional foods, particularly Mba’Apostoli yams, small tubers children traditionally collected and roasted while accompanying their parents to farms.
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“We know the stories behind what is happening with foods now, how we have moved from our traditional foods into fashionable foods, and then the attending problems where some people are complaining of so many health challenge,” she said.
She urged Nigerians to embrace indigenous foods, noting that traditional diets offer opportunities to promote healthier living, preserve cultural heritage and support environmentally sustainable agriculture.
Heritage
Delivering the keynote address, Strategy Director of Propcom+, Olumide Ojo, said Nigeria must combine innovation with its indigenous food heritage to strengthen food sovereignty and improve nutrition.
“It is not a competition between our heritage, which is our food, and innovation. It is a call to action that we can and should innovate with our heritage,” he said.
Ojo highlighted the nutritional value of indigenous foods, including beans, Bambara groundnuts, millet, sorghum, fonio, leafy vegetables and fermented foods, warning that diets dominated by starchy staples could leave children deficient in essential nutrients.
“We have indigenous crops that serve as important tools for climate resilience, citing millet and sorghum’s tolerance of dry conditions, fonio’s rapid maturity and the soil-improving properties of cowpea and Bambara groundnuts.”
Ojo called for improved seeds, stronger agricultural value chains, accessible financing, food safety standards and expanded market opportunities for local producers. He also urged greater participation by women and young people in food processing, logistics and retail.
The organisers said the African Traditional Food Fair aims to address food insecurity, malnutrition and climate change by promoting indigenous foods and supporting local food businesses.
Other highpoints of the press conference were cultural displays, a round table and a tour of exhibition stands.
Day Two will feature the African Food and Cultural Fiesta, including food exhibitions, culinary experiences and cultural activities celebrating Africa’s diverse cuisines and agricultural heritage.
