LIL+ Magazine August 2024 by Lost in a City

Editor’s Note

Top 10 Flavours from Cultures across Nigeria to try in Lagos.

Featured Column: Food & Literature Fusion

Spot of the Month: INTERSTYLE HOME

Interviews

Recipe

Spot Review: UNIVERSITY OF SUYA

Interview With Peggy Omontese Oseyende

EDITOR’S NOTE

ROUND TABLE

In a world marked by rapid changes and complexities, the fundamental act of sharing a meal remains a timeless and universal experience.

Growing up in an Edo household, Food has always been more than sustenance; it’s been a powerful connector for my family, uniting us through flavours, traditions, and memories. It is in the street sculleries, communal kitchens, bustling markets, and Sunday rice on the family dining tables that the essence of culture is preserved and passed down through generations.

In this issue, we looked into the profound role of food in fostering community and social cohesion within Nigeria, used as a conduit for connecting people, promoting cultural exchange, and supporting local economies.

Unsure of where to start? Check out our list of ‘10 Flavours from Cultures across Nigeria to try in Lagos’ and our ‘Top 5 Spots to Grab Abuja’s Favourite Street Foods.’ Chef Obiefule Britty is using food to preserve cultural traditions and Chef Charles Edet is putting smiles on the faces of members of his community. Opeyemi Famakin is using strong criticism to influence the future of Nigeria Cuisine, and Ade Owoseni is using food and media to promote cross-continental cultural exchange. Peggy Oseyende is dedicated to meet Abuja’s rising protein needs and Motunrayo Kareem has concerns about Africa’s bread intake.

Bon appétit!

#DiscoverNigeria

#ExperienceNigeria

#LostinLagosPlus

#LostinLagosPlusMagazine

Intentionally, Elvis

Elvis Osifo

Editor-in-Chief, Lost in Lagos Plus Magazine

IG: @edo.wtf

LOST IN LAGOS 8.7 July 2024 Title: Artistic Expressions FOUNDER Tannaz Bahnam PUBLISHED BY Knock Knock Lifestyle Solutions Ltd PRINTER Mapleleaf Press Ltd EDITOR-IN-CHIEF Elvis Osifo EDITOR Pelumi Oyesanya DESIGN Ernest Igbes

CONTRIBUTORS Elvis Osifo, Pelumi Oyesanya, Abiola Kikelomo, Mona Zutshi Opubor,Glory Adekahunsi, Ade Owoseni, Obiefule Lawrence Kelechi, Uche Annie Uzoka, Charles Edet, Opeyemi Famakin, Anjola Awosika, Omefe Joy, Motunrayo Kareem, Peggy Osayende, Nifemi Fasuyi, Zainab Nwabuezeh, Adebola Ola, Taylor Tamod, Benedict Ohia.

#GOTTAHAVEIT

A bit about the Products of the Month

Every month, three products are selected from businesses in Nigeria and shared with you to appeal to your senses. They range from cool, functional items that become indispensable, intimate items that make for thoughtful gifts, to artefacts you can splurge on and everything in between. This month, I made three picks light enough to prepare you for a fun, indulgent time ahead.

Chai Latte by TKUP

Exotic Allure in a Kup

This luscious blend transports you to a traverse of aromatic spices and creamy delight. Each sip of this sumptuous beverage reveals a harmonious flavour balance, blessed with rich, frothy textures that warm your soul and invigorate your senses.

@tkup_chailatte

Banana Bread by Gourmet Twist

Damn Near Sinful

Gourmet Twist’s Banana Bread is a delectable treat that promises pure comfort in every bite. Whether enjoyed fresh out of the oven or as a delightful snack on the go, the different flavour tweaks of this Banana Bread encapsulate home-baked goodness, delivering a nostalgic, melt-in-yourmouth experience that’s impossible to resist.

@gourmettwist

Iced Tea by Quacktails

Hate the Duck, not the Quack

Quacktails is known for lifting spirits and turning ordinary moments into extraordinary refreshment adventures. This Iced Tea pouch is the ultimate on-the-go beverage that combines convenience with irresistible flavours—a perfectly brewed blend of premium tea leaves, kissed with natural fruit essences and a hint of sweetness.

@quacktails.ng

A BIT ABOUT ME:

I’m a 20-something-year-old living in Nigeria. I probably spend way too much time obsessing over self-care, food, tech and anything that makes my life easier. Like most people, I find randomly shopping online at odd hours therapeutic. For example, the fact that you picked up a copy of this magazine makes me like you. *Proceeds to add reader to cart!*

FOOD & LITERATURE FUSION

Ilove to read, and I love to eat, preferably together. When I was a child, I read the cereal box as I ate breakfast. It was boring, but I never let that stop me. As a young adult, I devoured novels and snacked until bedtime. Now I attempt to replicate this behaviour while reading from my phone during meals, but I always find myself scrolling through social media accounts of puppies, wondering how I got there.

Not only do I read while eating, I want to eat what I read. I crave the specific meals characters in books consume. So, while enjoying a Sue Grafton mystery where the detective gobbles Quarter Pounders on stakeouts, I despair that I do not have access to McDonalds in Nigeria. When I read my son’s Archie comics, I long to go to the Chock’lit Shoppe to guzzle a milkshake.

Meals, food and feasts in literature symbolise community and universal human need. When meals fail to unite or fulfil, they often coincide with deeper moral problems amongst the characters–or society itself. So, in the conflictfilled portions of a story, food doesn’t satisfy, while a happy ending is often capped off with a hearty and nourishing meal. Food is an integral component of human existence, both in art and in life.

***

I am an enthusiastic eater, so after university, I assumed I could become an extraordinary chef, yet my skill set seemed lacking. Have you ever seen a chef dice vegetables? It is done with machine-like speed, resulting in tiny squares, uniform in size. I, however, chop onions like someone who has never encountered an onion before. Each slice is unique, but it’s not meant to be. Reading Anthony Bourdain’s classic memoir Kitchen Confidential helped me understand that restaurant employees work long hours in stressful environments, and I gravitate toward short hours and easy situations.

Even in my 50s, I constantly investigate foodrelated paths. I contemplated an MA in Food Studies at New York University, but then I remembered I live in Lagos, not Manhattan. After that, I asked my daughter if we could become influencers who travel around the world sampling street food, and she reminded me I would have to leave my house to make content, which seemed like more of an effort than I was willing to make.

***

As someone who has always enjoyed reading and food, it should come as no surprise that the closest I have come to living my foodie dreams has been through this magazine. Since 2017, I have had the opportunity to eat my way through many popular Lagos restaurants, writing Spot of the Month articles, as well as restaurant reviews.

My secret dream has been to become a food judge. I got

Featured Columnist

Mona Zutshi Opubor

a glimpse into that world when I went to an evening of The Kitchen Nigeria, a reality show created by Tannaz Bahnam, the founder of this magazine. The Kitchen is a contest between professional chefs hosting pop up restaurants, competing to be the next great Nigerian restaurateur.

At the taping, I sat across the table from two judges. I expected that my latent genius would be revealed, and we would collaborate and select a winner together. However, as each plate was placed down, I shovelled the contents into my mouth. Long after I had finished, the judges were still studying their meals and sniffing them, murmuring about acidity, the colour palette, texture and seasoning. My opinions were limited to two words: “yuck” and “yum.”

In the car on the way home, I was dispirited. I told my husband how limited my perceptions had been. “It is hopeless,” I admitted, defeated. “I will never be a food judge.”

My husband shook his head. “You could host a reality show called Yuck or Yum. Contestants would compete and hope their food wasn’t yucky. Honestly, I would watch it. I think you could be a brilliant judge.”

So, here I am, buoyed up by my delusions and a

supportive husband, hoping unusual food journeys await me. In the meantime, I will keep enjoying reading while I eat, and eating what I read.

Food is an incredibly powerful medium for storytelling and preserving cultural traditions.

e et Obiefule Lawrence Kelechi, also known as Chef Britty. He is the founder, co-owner, and head pastry chef at Utó Confectionery. In addition to that, Chef Britty is a culinary arts instructor and mentor at Renta-Chef and Giggles Culinary Place. He also provides bakery consultation services on the side.

How do you see the intersection of art, food, and culture influencing the future of the culinary world in Nigeria and Africa?

The easiest way to respond to this is to say that the Nigerian and African art and culinary world is the cool new kid on the block. Its novelty to the rest of the world brings a lot of potential and talent that we are just beginning to explore. Thankfully, the world is now turning its eyes toward Africa. Our food, culture, and music are gaining international acclaim, with an Afro-fusion restaurant recently being awarded a Michelin star. This positive trend is likely to continue, showcasing the richness and diversity of African culinary arts.

Recently, I made a Dodo Ekire truffle, which is rolled ganache with an insert of very ripe fried bananas. It’s a recipe I’m particularly proud of. Last year, I infused Iru (fermented locust beans) into an ice cream, which made waves on social media. That innovation earned me the Culinary Art Practitioners Association (CAPA) award for Most Controversial Recipe of 2023. Circling back to my earlier point, I aim to tell new stories through my culinary creations. I’m not necessarily changing anything but rather showcasing familiar food items, herbs, and spices in a light they’ve never been seen before.

How do you use food as a medium to tell stories and preserve cultural traditions?

Food is an incredibly powerful medium for storytelling and preserving cultural traditions. I strive to create dishes that are deeply rooted in our rich Nigerian heritage, yet presented in innovative ways that spark curiosity and delight. For instance, my Dodo Ekire truffle combines the familiar taste of ripe fried bananas with the elegance of a truffle, bridging traditional flavours with contemporary techniques. This approach not only preserves the essence of our cultural foods but also reintroduces them to new audiences in a way that celebrates our heritage. Each dish tells a story of our history, our ingredients, and the unique culinary techniques passed down through generations.

How do you balance creativity and tradition in your culinary practice to maintain cultural relevance?

Balancing creativity and tradition is crucial in my culinary practice. I always start with a deep respect for traditional recipes and ingredients, understanding their origins and significance. From there, I experiment with new techniques and presentations that enhance these traditional elements without overshadowing them. It’s about finding that sweet spot where innovation meets authenticity. For example, my Iru-infused ice cream was a daring blend of traditional fermented locust beans with a modern dessert, creating a dish that resonated both with contemporary palates and those who appreciate our traditional flavours. This balance ensures that our culinary creations remain culturally relevant while pushing the boundaries of what’s possible.

What role do you think food plays in shaping cultural identity and fostering cultural exchange?

Food is a fundamental aspect of cultural identity and a powerful tool for fostering cultural exchange. It serves as a gateway to understanding different cultures, their histories, and their values. Through food, we can celebrate our unique cultural heritage and also invite others to experience it. In recent years, African cuisine has gained international recognition, with dishes and flavours from our continent being celebrated globally. This not only boosts our cultural pride but also promotes cross-cultural understanding and appreciation. By sharing our culinary traditions, we can

build bridges between cultures, fostering a sense of global community and mutual respect.

Could you provide insights on how aspiring chefs can use their culinary skills to contribute to community building?

One way is by promoting local ingredients and supporting local farmers and producers. This strengthens the local economy and fosters a sense of community pride. Additionally, chefs can use their platforms to educate others about nutrition, sustainable practices, and cultural heritage. Hosting cooking classes, participating in community events, and collaborating with local organisations can all help build stronger,

more connected communities. At Utó Confectionery, we believe in the power of food to bring people together, celebrate our shared heritage, and create positive change in our communities.

Interview With

Charles Edet

Pastry Chef, Maison Kayser Lagos

Creative Director, Le Desserterie

IG: @chef_charlez

Meet Charles Edet, the Educationist turned Chef. From growing up and assisting his mum bake, to collaborating and leading culinary projects with several top Chefs, Hotels, Artisanal Bakeries and Patisseries, Boulangers, and dessert cafes, Chef Charles’ passion, dedication and excellence in pastry and the culinary arts continue to bring people together in the community and put smiles on their faces.

Hello Chef Charles, you have been a recipe contributor with us for a while now, sharing great ingredients, techniques, and hacks with our discerning readers. Could you please tell us more about yourself and your work?

Hi Lost in Lagos Plus, I am Chef Charles Edet, a pastry chef at Maison Kayser Lagos and also the creative director of Le Desserterie, a culinary brand with its presence in Lagos Nigeria. I started my culinary journey at home, where I always assisted my mum, who was a baker back then. During one of the holidays, I worked with some popular fast foods such as Mr Biggs and then Tantalizers as a junior baker, after which I would return to school. I studied to be an educationist but I am now, a chef.

My passion for baking and cooking and my desire to offer unique culinary experiences were what fuelled this decision. So to also sharpen my skills, I enrolled with Red Dish Chronicles Lagos in 2017 for some culinary art courses.

How has your journey from helping your mother bake to becoming a renowned pastry chef shaped your approach to community and culinary arts?

There comes a point in everyone’s life when they decide that they want to settle into a career and forgo the here-and-there jobs with no prospects; for me, it was cooking and baking. The joy that came with good food, making people happy, bringing people together and the sense of pride helped me make my decision. From my mother’s kitchen to where I am today, the journey so far has helped shape my approach not just to community and culinary art but to life in general. Cooking involves important life skills, particularly patience, problem-solving, and creativity, it has also shaped and helped me in building a better relationship with others such as sharing and attending activities and lastly civility.

Can you please tell us the influence of traditional Nigerian baking techniques on your modern culinary creations? The art of baking is a crucial skill,

‘‘

Food acts as a catalyst for forming friendships and strengthening family ties, creating a bridge of understanding and appreciation for diversity.

and traditional baking methods have significantly influenced the development of modern baking creations, with continuous improvements in form and structure. The idea of usage-oriented design was prevalent in ancient baking utensils, and their excellent design theories still hold importance in modern design although time and seasons have contributed immensely to so many adjustments. The 20th century is when everything changed with refrigeration and easy access to fresh ingredients. Increased wealth, education, and travel changed peoples’ attitudes towards food in general too. While the staple ingredients (water, flour, sugar, and yeast) remain the same today, baking has become an art form. Chefs around the world are always incorporating new ingredients into their creations.

How do you see the role of pastries and desserts in enhancing social gatherings and community events?

Food acts as a catalyst for forming friendships and strengthening family ties, creating a bridge of understanding and appreciation for diversity. So, it brings people together, connecting people, places

and food habits. Pastries and desserts provide an avenue for interactions, open communication and quality time. From here, we begin to talk about our diverse cultural heritage.

What impact do you hope to see in our communities in Lagos, and across Africa, using food as a medium?

The number one impact of food is that it provides energy, nutrients and other components, so that’s a major one i want to see where there is enough food to sustain our community and the immediate environs. I also hope to see us diversely grow more food so we can preserve our cultural food traditions and heritage. I hope to see food bring people together in unity, which will promote socialisation and foster a sense of belonging.

What advice would you give to young chefs who want to make a significant impact in their communities through food?

As a young chef, you should be driven by passion, pursue knowledge, and not worry about money yet. Be patient, strive to be the best you can, and everything else will fall into place.

Interview

With Opeyemi Famakin Professional Food Critic Food Consultant

IG: @opeyemifamakin

‘‘

10/10 is for God. 9/10 is for him. 8/10 is for the best dish that he tastes. Meet Opeyemi Famakin, the biggest food critic in Nigeria.

As Nigeria’s leading food critic, how do you see your role in shaping and influencing the food community in Nigeria?

Well, it started with me trying to change the food scene by calling out food brands that were lacking and applauding the ones who were superb, but now I see myself leaning towards focusing on the unsung heroes of the food space and becoming a Kingmaker. As for my role in the food Space, I don’t think too much of it. I do my best any way I can and hope history is kind to me when narrating my work and impact.

In your experience, can you please share examples of how food has played a pivotal role in bringing people together in Nigerian society?

Well, as at the time I am answering this, A protest is brewing and most Nigerians have been complaining about the rise in the price of food. While most Nigerians do not always agree on a lot of things, the

increment in the price of food (amongst other things) has ‘gingered’ Nigerians to protest. There are other cuter answers I could have given, but let me sprinkle a bit of chaos here.

What recent food trends in Nigeria do you believe have the potential to strengthen community bonds?

In recent times, while the food ecosystem has been doing fine, I feel restaurant chefs have taken a backseat when it comes to creativity and are doing the same old routines. Pop-ups, Afro-fusion etc. nothing bad about it, but it’s the same old, same old. Currently, ‘Instagram Chefs own the narrative and are the loudest voices as they are now dictating the food trends. While a lot of their ‘trends’ and experiments are misses, a few are hits. Sadly, I don’t see any current food trends strengthening the community as we are in a new phase of experimentation aka cooking. When the food is ready, we will see the results.

How has the rise of digital media and food shows like ‘FoodQuest’ impacted the way Nigerians perceive and engage with food?

More Nigerians are now exposed to different cuisines from around the country. In the past, most Nigerians had a ‘my mother (tribe) makes the best food mentality but as digital content aimed to educate people about food is now springing up and they are seeing different cuisines, people are now aware that other cuisines from the country exist and are more open to trying them out, and even learning about them.

What are some challenges you face as a food critic in promoting Nigerian cuisine both locally and internationally? Not a lot actually. Small hiccups here and there but in reality, I live on my terms and rules. The expected answer would be ‘support from the Government’ and ‘support from the food community’, but I have an ‘I am an island’ mentality so I do things without expecting support or anything from anyone. I don’t have any real challenges, just small irrelevant hiccups once in a while.

How do you envision the future of Nigerian cuisine, especially in terms of fostering unity and cultural exchange?

Unpopular Opinion: I don’t see Nigerians fully embracing Nigerian Cuisine as, well, most (not all, but most) Nigerians are tribalists and they believe their tribe makes the best food. Most are not willing to explore other cultural dishes, apart from the foodies and the foodies make a VERY SMALL percentage of Nigerians. But, I see some Nigerian cuisine going global in our lifetime. What is happening to Afrobeats on a global scale, I see it happening to Nigerian food and I see some Nigerian dishes putting Nigeria on the world food map.

Interview With Ade Owoseni

Food Content Creator

IG: @adeeowoseni

Me et Ade Owoseni the Nigerian food and recipe content creator with a flair for both developing original recipes and sharing beloved classics. Ade has captured the hearts and taste buds of audiences near and far, and by leveraging digital media and his love for culinary exploration, he has built a vibrant community of food enthusiasts who eagerly follow along for delicious inspirations and culinary adventures from different parts of the world.

You wear so many hats. Fashion and Lifestyle are familiar territory, but Food and Fashion are quite the combo. What inspired this?

I am a content creator who always wants to remain a classic in a world filled with trends. I just wanted to stand out, own my space and not niche down (especially not when I know how multi-faceted I am). So I decided to run with both!

Can you describe how your digital content has helped foster a global community of food enthusiasts?

These days, digital platforms make it easy for us to connect with other people. Through my digital food content, I have encouraged people to explore and try out new cuisines without geographical limitations. Sharing recipes from my culture and cooking techniques has brought a sense of cultural appreciation within the community. My digital content connects people through a shared love of food and breaks down barriers, and I love that!

What’s your process of incorporating aspects of your Nigerian culture into a fusion with other cultures to form a recipe or dish?

Oh my! This is always a fun process for me. From the moment I get inspired; be it trying other culture’s food or finding a spice I’ve never used before to carefully developing my recipe and bringing the fused recipe to life, it’s always fun.

“By leveraging their platforms, food content creators not only influence what people cook and eat but also bridge cultural gaps, fostering a more interconnected and culturally rich global community

You have a varied audience. How do you balance showcasing traditional recipes with the fusions you experiment on in your culinary content so it doesn’t seem like one part is overdone?

If I am being honest, I still haven’t learnt that balance. There was a time when I would take Instagram story polls just to figure out what my audience wanted to see next, but for some reason, I felt overwhelmed. So all I do now is just work on recipes and fusions as the inspiration and ingredients come.

How do you see the role of food content creators in shaping culinary trends and fostering cultural exchange?

Food content creators play a pivotal role in shaping culinary trends and fostering cultural exchange in several impactful ways. From experimenting with new ingredients and cooking techniques to creating trends and fusion cuisines, advocating for healthier eating and sustainable practices, and sharing the traditions and history behind certain meals, to even simplifying traditional dishes with widely available ingredients, the goal is to make diverse cuisine more accessible to everyone. By leveraging their platforms, food content creators not only influence what people cook and eat but also bridge cultural gaps, fostering a more interconnected and culturally rich global community.

What tips do you have for aspiring food content creators who want to make a meaningful impact in their communities? You need to be authentic towards yourself and your audience. Tell your story and share your passion. Engage with your audience. How do you foster a community you do not interact with? Respond to comments and ask for feedback. Collaborate with others; collaboration is the new competition, find other creators that are in the food space as you, and reach out to them for collaborations. 8 out of 10 times, they will agree to collaborate.

Be consistent. I know life happens and things

do not go as planned, but I flourish more when I am consistent and I love it for me! Provide value; start a series, that would be something your audience would always look forward to seeing every time they visit your page. Leverage social media; post across all platforms, I am usually active on Instagram, TikTok, YouTube (especially posting shorts), and Pinterest. When I say that I have seen these numbers grow significantly every day, believe me, I have! Don’t be afraid to explore your creativity; change up your recording angles or presentation style, and try new recipes and techniques. Lastly, keep learning and evolving. Change is constant, and once you have a mindset that allows for change, you will grow.

By: Motunrayo Kareem Food Scientist

Associate, Institute of Food Science and Technology

e: kareemmotunrayo30@gmail.com

IG: @_lhabi

AFRICA’S BREAD INTAKE: THE WAY TO GO

Growing up as a girl from a middle-class family in Nigeria, where bread and tea are always on the breakfast menu, I still don’t fancy eating bread. Weird, right? I know, but then what can I do? I’ve got to eat what is provided at home. However, I have recently discovered the nutritional benefits of fortified bread, which differs from standard “Agege or Sliced bread,” turning it into a functional food.

Functional foods are categorised as fortified, enriched, or enhanced foods that deliver health benefits by supplying essential nutrients, including vitamins, minerals, and antioxidants. Bread globally is one of the staple foods enjoyed in various forms and recipes, and the bakers have been doing a good job in that area since forever. While bread serves as a “go-to food,” there are important considerations regarding its nutritional value and how it can be improved to better support the health of the population.

Bread has served as a fundamental part of the diet over the years due to its basic ingredients, easy preparation, and ability to satisfy hunger. The ingredients used in bread making have made it an accessible food option across various socioeconomic groups. Its adaptability allows it to be used in a wide range of traditional and modern cuisines, making it a popular food throughout Nigeria’s various regions and cultures.

The nutritional value of bread largely depends on the type of flour used and any additional ingredients incorporated during its preparation. Everyday white bread, made from refined wheat flour, primarily offers carbohydrates and some protein but lacks significant vitamins, minerals, and dietary fibre. This may result in health issues, particularly in a population where bread is an everyday dietary staple.

Whole-grain bread, on the other hand, provides a richer nutritional profile. It retains the bran and germ of the grain, offering higher fibre content and essential vitamins and minerals. The inclusion of whole grains can help manage weight, reduce the risk of chronic diseases, and improve digestive health.

Regular consumption of refined bread can contribute to several health issues. White bread’s high glycaemic index can lead to rapid spikes in blood sugar levels, increasing the risk of type 2 diabetes. The lack of fibre in refined bread can also contribute to digestive problems such as constipation and increase the risk of heart disease.

Moreover, refined bread often contains added sugars and preservatives, negatively impacting overall health. Excessive consumption of these additives can lead to weight gain, dental problems, and other metabolic issues. Improving the nutritional quality of bread in Nigeria involves several

strategies, including using alternative flour, fortification, and nutritious additives.

Promoting the use of whole-grain flour over refined flour can significantly enhance the nutritional value of bread. Plants, such as fruits, vegetables, herbs, and spices, contain phytochemicals and phenolic antioxidants known to benefit human health. Whole wheat, millet, sorghum, cassava, and other locally available grains can produce bread with higher fibre content and more vitamins and minerals. Fruits and herbs such as green banana, cocoa, and ginger (in powdery form) are rich sources of phenolics and antioxidants, which promote health benefits. These active ingredients improve the nutritional profile, support local agriculture, and reduce dependence on imported wheat.

Fortifying bread with essential vitamins and minerals will address specific nutritional deficiencies prevalent in Nigeria. Iron, folic acid, vitamin A, and other nutrients will help combat malnutrition and improve public health outcomes. This strategy has proven successful in various countries and can be customised to address the nutritional requirements of the Nigerian population, particularly since bread is a staple part of the country’s diet.

By Omefe Isioma Joy e: isiomefe@gmail.com

IG and TW: @unapologetic_charm

THE LIFE AND TIMES OF CHIBUEZE DAMIAN:

THE ICONIC BABA AKARA

Alabi Pasuma, Industrial Estates and Powdered Milk. Greatness indeed often stems from unexpected places. In the slum streets of Mushin, Lagos, Chibueze Damian, fondly known as Baba Akara, has become a local legend. For over 25 years, his akara and puff-puff have nourished his community and been a cornerstone of local commerce, providing a sense of unity and support for the Mushin economy.

Hailing from Abakaliki, Ebonyi State, Baba Akara journeyed to Lagos with a dream to make a name for himself in the food industry. Upon arriving in Lagos, he worked under a boss in a canteen that served traditional Igbo dishes like rice, beans, eba, and bitter-leaf soup. Despite his dedication, his boss refused to settle him with the funds promised to start his own business—common narratives within the Nwaboi apprenticeship system. Determined not to let this setback define his future, Baba Akara took matters into his own hands. He teamed up with his girlfriend (now his wife), who had experience selling akara, a popular Nigerian delicacy made from deep-fried bean cakes.

Starting in 1998, Baba Akara and his wife began frying Akara and hawking it on the streets. Their business quickly gained traction due to the quality of their product and their dedication. Over time, they expanded their operations by hiring employees to help with sales. In a twist of fate, Baba Akara’s former boss, whose business had failed, sought employment under him. This turn of events not only highlights Baba Akara’s success but also his ability to forgive and offer help.

Business Philosophy and Community Impact

Baba Akara’s journey has been marked by several key business lessons. He always emphasises the importance of focus, hard work, and patience. “Every business will eventually grow if you have focus,” he often says. His perseverance and dedication have not only sustained his family but have also trained and educated his children, two of whom are currently in university. One of the significant challenges Baba Akara faces is dealing with

‘‘

Baba Akara’s story is one of inspiration, showing us that through the simple act of selling food, one can create ripples of change that strengthen the very fabric of society.

informal taxes and the demands of Agberos a.k.a local touts. Despite these hurdles, he maintains a peaceful approach, paying any required fees without argument. Another challenge has been finding reliable employees, which he handles by working longer hours and getting assistance from his children during their school holidays. His typical day starts at 3:00 a.m. He begins by going to the market at 4:00 a.m. to buy fresh supplies. By 6:00 a.m., he and his son, Jeremiah, are frying and selling Akara to a steady stream of customers. The busiest hours are from 6:00 a.m. to 9:00 a.m. and then again in the afternoon. By 6:00 p.m., the day’s work is done, and he returns home to rest and prepare for another day.

Baba Akara’s story is a testament to the power of food as a medium for connection. Through his Akara and puff-puff, he has not only provided sustenance but has also created a space where members of the community gather, share the darndest Mushin gists, and connect. His business strengthens the social fabric of Mushin, fostering shared experiences. He is truly a figure of inspiration, showing us that through the simple act of selling food, one can create ripples of change that strengthen the very fabric of society.

1, Iyalla Street, Mushin, Opposite Ajumonire Central Mosque IG: @baba_akara

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By: Kikelomo Abiola Social Media Manager, Lost In a City

10 FLAVORS FROM CULTURES ACROSS NIGERIA TO TRY IN LAGOS

Nigeria is home to many tribes and cultures, and what this means is that each tribe have their indigenous meals unique to them. Listed here are foods from different cultures and tribes, along with places where you can get them in Lagos.

“Abula” at Nok By Alara

Abula which means “mix” in Yoruba is a staple dish amongst the Yoruba Tribe. It’s a combo of a swallow meal called Amala made from yam, Ewedu a draw soup and a bean paste called Gbegiri. Nok by Alara takes the cue to serve this well-loved dish, which symbolises hospitality. It is typically served to revered people in a family.

12A, Akin Olugbade Street, Victoria Island t: 09085614815 IG: @nokbyalara

“Afang Soup” at Native Tray

Blk 74, Plot 15b Ema Abimbola Cole Street, Lekki t: 09090003007 | 08113826667 IG: @utazing 1

Afang soup is a favourite amongst the Efik and Ibibio tribes from Cross River and Akwa Ibom state in Nigeria. It’s a leafy vegetable soup prepared with Afang Leaves, also known as Ukazi leaves, meat, and spices. It’s usually served alongside Starch or Fufu. You can grab a plate at Native Tray and have a palatable plate of Afang soup with your favourite Swallow.

19, Admiralty Way, Lekki t: 08185550000 IG: @nativetray

“Jollof Rice” at The Dark Room

Who doesn’t love Jollof rice? Certainly not Nigerians. Jollof rice is a staple meal enjoyed by different tribes Igbos, Hausa and Yorubas in Nigeria, the Akan people in Ghana and the Wolof people in Senegal. It’s one dish that has evolved with unique adaptations to the tastebuds of its lovers. This dish is a testament to cultural exchange across Africa. You can enjoy a plate of Nigerian Jollof rice at The Dark Room by The Yellow Plate.

41a, Ologun Agbaje, Victoria Island t: 07026666058 | 08157583086 IG: @darkroom.yp

2 3 4

“Abacha and Ugba” at Utazing

Abacha and Ugba is a dish of the Igbo people of the Southeastern region in Nigeria. Abacha, also known as “African Salad,” is made from shredded dry fish, onions, peppers, and garden eggs mixed with spices. Ugba, on the other hand, is fermented oil bean paste. These two dishes are typically served side by side and form a part of the cultural heritage of the Igbo people. They are commonly served at Igbo festivals such as the New Yam festival. Utazi Nigeria is a great spot to have a taste of this meal for the first time or enjoy it if it’s one of your favourite meals.

“Fisherman Soup” at Ite Ofe

Fisherman Soup, also known as Riverine soup, originates from the Kalabari and Okrika tribes, who are indigenous to Rivers State in the Niger Delta region of Nigeria. It is also enjoyed by the Itsekiri and Ijaw tribes. This flavorful and spicy meal is made with fish, sea animals, and a variety of spices. Ite Ofe, a restaurant in Lagos, serves this dish, and you can head there to enjoy it alongside a swallow or rice.

10 Akiogun Road, Oniru, Victoria Island t: 08158490445 IG: @iteofeltd

“Onunu and Fresh Fish Sauce” at Lokito

Onunu and Fresh Fish Sauce is a traditional dish from the Ijaw tribe. Onunu is a staple made from boiled and pounded yam served with a tasty fish sauce made with fresh fish, peppers and local spices. It’s also known as “Oyeji” In Ijaw. Get a delicious and freshly made plate of Onunu and Oyeji at Lokito.

Prime Water View Gardens 2, Off Freedom Way Ikate, Lekki t: 09070949514 IG: @lokito_restaurant

“Ofe Nsala” at Lagosia Restaurant

Ofe Nsala also known as “White Soup” is commonly enjoyed by the Igbos and Efik people. It is a dish made with chicken or fish, vegetables and a blend of spices, especially Uziza and Utasi leaves. It’s often served with Eba or Fufu. Lagosia restaurant is one spot to grab a plate of Ofe Nsala with your preferred swallow.

40, Alexander Road, Ikoyi

10, Adetokunbo Ademola Street, Victoria Island t: 08163868879 | 08161539870 IG: @lagosiarestaurant

“Pounded Yam and Efo Riro” at Ile Iyan

Pounded Yam and Efo Riro is another dish well loved by the Yoruba people. Pounded Yam is Called “Iyan” in Yoruba. It’s made with boiled yam, which is pounded into a thick paste and served with Efo Riro, the most popular African vegetable soup usually made from Pumpkin leaves or spinach, peppers, meat or fish, locust beans and other local spices. Ile Iyan which translates to “House of Pounded Yam” serves this dish most traditionally.

Plot 6, Dr Muiz Banire Street, Lekki Phase 1 t: 09024475402 IG: @ileiyan_ng

“Banga Soup” at Just Afang

In Urhobo and Isoko cultures, Banga and Starch are a classic combination. Banga is a Palm Nut soup made with Palm nut extract, vegetable protein, and spices. If you’re looking to experience the culture and tradition, head to Just Afang for a delicious plate of Banga and Starch.

5, Alhaji Kanike close, Off Awolowo, Ikoyi t: 08116261472 IG: @just_afang

“Masa and Spicy Chicken Suya” at Clay Food

Masa, made from rice flour and Spicy Suya, a popular snack of thinly sliced roasted meat, marinated in a mixture of spices and peanut sauce is a combo usually paired. The dish originates from the Hausa-Fulani tribe in Nigeria and is a testament to the richness of the Nigeria Northern culture and heritage. If you’d like to enjoy some of this in Lagos, go to Clay Foods, get yourself some and thank us later!

20a, Babatunde Anjous Avenue, Lekki Phase 1 t: 09095544990 IG: @clayfoodshoplagos

By Benedict Okuzu IG: @chef_benedict

LASAGNA

Ingredients

Lasagna is more than a beloved dish, it’s a tradition that unites families. Known for its rich, savoury sauce, slow-cooked to perfection, it is a staple in many homes, especially during Sunday dinners and festive gatherings.

Serves: 10 people

Chef Benedict

500 gr Minced Beef

500 gr Minced Pork

600 gr Tomato Sauce

120 gr Tomato Concentrate

4 Tablespoons Extra Virgin

Olive Oil (Evo)

2 Carrots

2 Garlic Cloves

Instructions

Phase 1

1 Glass Red Wine

1 Rib Celery

1 Onion

1 Bunch Parsley

Salt to taste

Black Pepper to taste

1000 gr Lasagna Sheets

1000 gr Beschamel Sauce

500 gr Parmesan Cheese

To prepare the classic ragu sauce, begin by washing and chopping the celery, carrot, onion, garlic cloves, and parsley. Place all the chopped ingredients in a blender and coarsely chop them.

Next, heat a generous amount of extra virgin olive oil in a large saucepan. Add the chopped vegetables and fry them gently, stirring often with a wooden spoon to prevent burning. This should take about 10 minutes.

Then, add the meat to the pan and increase the heat. Let the meat brown for about 40 minutes, stirring occasionally. Season with salt and pepper.

After 10 minutes, add all the minced meat and continue cooking until it changes colour. Then, pour in the wine and let it evaporate. When the wine has evaporated, add the concentrate and tomato puree, mix, add salt and pepper and reduce the heat to low. Cover the ragù with a lid and cook for at least 2 hours and a half. Remember to check and stir the ragù often during cooking.

Phase 2

To make homemade bechamel, first heat the milk in a saucepan.

In another saucepan, melt the butter, then add the flour and mix well with a whisk, making sure no lumps form. Then add the hot milk and mix over low heat, continuing to mix with the whisk until it boils.

Turn off the heat, add the salt, and a little grated nutmeg to taste and mix again.

In an oven pan or foil tray, start by layering pre-boiled lasagna sheets. Add about 1/3 of your ragu, and 1/3 of your bechamel, and sprinkle 1/3 of your Parmesan cheese. Cover the previous layer with more lasagna sheets and repeat the process 2 more times.

Phase 3

Pop the lasagna tray in a preheated oven at 180 degrees Celsius and bake for 25-35 minutes.

Biography

Chef Benedict, an independent chef in Lagos, Nigeria, heads the Chef Benedict Culinary Experience, an Italian dining concept focused on using local and seasonal ingredients. Although Nigerian and proud, he is a custodian of Italian cuisine. Having grown up in the ancient city of Florence, his career began in 2011, dedicated to preserving and promoting the balance, freshness, and simplicity of Italian food. Chef Benedict’s culinary expertise was honed at Le Cordon Bleu Firenze (Scuola d’Arte Culinaria Italiana) and Carpigiani Gelato University, Bologna

By Benedict Okuzu IG: @chef_benedict

SEAFOOD PASTA

Seafood Pasta is more than just a delicious culinary delight—it embodies the essence of community and togetherness. This rich and flavorful seafood stew, brimming with succulent pieces of shrimp, mussels or calamari, brings people together with its enticing aroma and hearty flavours.

Ingredients

500 gr shrimp

100 gr crab meat

50 gr sliced tomatoes

2 crushed garlic cloves

2 dried chillies

3 tablespoons olive oil

1/4 cup whisky

Chopped parsley to taste

Chopped dill to taste

Salt

Black pepper

Sugar

Instructions

Start by peeling your shrimp. Keep the skin in a bowl and put the heads of the shrimp into another bowl.

In a small saucepan, add olive oil. Once the oil is heated, add the shrimp skin, crushed garlic, and chilli (do not slice the chilli). When the shrimp skin starts changing colour, add whisky and deglaze. Then add 1/4 cup of water, strain everything, and keep the sauce.

In another pan, add olive oil and place sliced tomatoes on low heat. Add the sauce once your tomatoes have started to break down and let it simmer for about 5 minutes.

While the sauce is simmering, boil your pasta water. The correct way to cook pasta is to put the pasta into your salted boiling water and remove it about 2-3 minutes before the indicated cooking time on the package.

Season your shrimp lightly with salt and black pepper. Toss them into the sauce along with the crab meat and stir. Season the sauce with salt and black pepper as well. Add the pasta with about 3 tablespoons of pasta water, chopped dill, and chopped parsley. Finally, add a pinch of sugar to reduce the fishy taste of your seafood sauce.

By Chef Taylor IG: @taylaw_tamod

JAMESON TIGER NUT RISOTTO

Instructions

Start by heating the stock. In a separate large saucepan, heat your tiger nut milk until it simmers. Reduce the heat to the lowest setting to keep it very hot without boiling.

In a heavy pot or Dutch oven over medium-low heat, add butter and olive oil. Sauté the chopped onions with salt, stirring with a spatula until they soften (be careful not to brown the onions). Add the minced garlic and stir for 30 seconds until it becomes fragrant.

Add the Tuwo Shinkafa rice to the pot and increase the heat to medium. Stir for about 3 minutes until the rice is toasted and starts to look translucent. Stir in the Jameson Black Barrel whiskey and continue stirring for 2 minutes or until mostly evaporated.

Add stock. Using a ladle, add one ladleful of hot tiger nut milk at a time to the rice mixture. Stir continuously until the liquid is absorbed before adding another ladleful. Repeat this process until the rice reaches your desired doneness. This should take

Chef Taylor

Ingredients

For the Risotto:

6 cups tiger nut milk (kept hot)

2 tablespoons butter

1 tablespoon olive oil

1 medium onion (finely chopped)

2 cloves garlic (minced)

1 teaspoon salt

1 1/2 cups Tuwo Shinkafa rice (short grain rice alternative)

1/2 cup Jameson Black Barrel

1/2 cup grated Parmesan cheese

Freshly cracked black pepper

2 fillets of Giwa Ruwa fish

1 seasoning cube (crumbled)

1 teaspoon ground coriander

1 teaspoon curry powder

1/2 teaspoon dried thyme

2 tablespoons olive oil

1/2 cup chopped dates

about 20-25 minutes.

Add the remaining butter and grated Parmesan cheese. Season to taste with additional salt if needed. Keep warm while preparing the fish.

Season the Giwa Ruwa fish fillets with salt, pepper, crumbled seasoning cube, ground coriander, curry powder, and dried thyme.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned fish fillets and cook for about 3-4 minutes on each side or until golden brown and cooked through.

Plate the risotto and top with the pan-seared Giwa ruwa fish fillet. Garnish with chopped dates and serve immediately.

Enjoy your richly seasoned and flavorful risotto topped with panseared fish and a touch of sweetness from the dates!

Biography

Chef Taylor is a highly talented private chef from Nigeria, known for creating exclusive and extraordinary culinary experiences. His personalised catering services cater to intimate gatherings and grand celebrations, offering bespoke menus that promise a unique culinary journey. Featured on platforms like Good Morning Nigeria on TVC, BBC, and many others, Chef Taylor’s notable clients include Uber, ECOWAS, Guinness, Chivas, Tiger Beer, and Abuja Continental Hotel, showcasing his widespread impact and esteemed reputation in the culinary world.

Jameson Tigernut Risotto topped with dates and Giwa Ruwa.

By Chef Taylor IG: @taylaw_tamod

MANGO CHICKEN CURRY

Known for its perfect balance of sweet and savoury flavours, this dish brings families together around the dinner table. With vibrant curry, tender chicken, and a rich fruity sauce, it’s a favourite for gatherings and special occasions.

Instructions

Marinate the chicken breast with fresh herbs, spices, and seasoning cubes and stir-fry until cooked through. Set aside.

Add the chopped mango to a blender and blend until smooth.

In a saucepan, melt some butter over medium heat. Add the cinnamon stick, fennel seeds, cumin seeds, turmeric, Atarado, chopped onions, minced garlic, and minced ginger. Stir well to activate the flavours.

Ingredients

1 ripe mango, peeled and cut into chunks

Butter

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 cinnamon stick

3 garlic cloves, minced

1 teaspoon minced ginger

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

Atarado (to taste)

1 onion, chopped

1 can (400 ml) unsweetened coconut milk

125 g spinach

1 small bunch fresh coriander, roughly chopped

Chicken breast, marinated with fresh herbs, spices, and seasoning cubes

Pour in the blended mango and stir well, then add the coconut milk and mix thoroughly. Stir in the chopped fresh coriander, and add the spinach, mixing everything.

Season to taste and allow the mixture to simmer for 3-5 minutes.

Serve the curry with your favourite side dish, such as rice or mashed potatoes, and top with the cooked chicken breast.

By Nifemi Fasuyi Content writer IG: @knifies_munchies

Spot Review

UNIVERSITY OF SUYA

Weekends in Lagos are the ultimate highlights for most people. While many may choose to rest from a hectic work week, others seek out pleasure spots that further relax frayed nerves, I being one of them. I sometimes gallivant Lagos eating houses as a thrill-seeker, searching for unique experiences each time. Frankly, each visit never resembles the last, so the hunt continues.

This weekend, I opted for a historic spot, one that had grown with the old locals who can tell you stories of wars fought and victories won. It has stood on the same soil for forty-something years, soaking up the sounds and smells of the popular Allen Avenue while emitting its signature meat-perfumed smoke. From a presumably small start, the University of Suya is now a historically local site, preserved through the decades and seemingly indelible for the future.

Despite its name suggesting strength and exotic architecture, the University gains prestige from its almost inconspicuous appearance. I nearly missed it myself, only backtracking when I saw the smoke of grilled meat rising through the four apertures in front of the building. There’s not much to the building, truly. The University of Suya gives off an ‘inner beauty’ aura- you need to deliberately see its potential, or else it does not stand a chance. It’s a zinc-roofed yellow shack dolled up with faded green tiles to escape the traditional open grill stand from which suya is cooked and sold.

I believe their location is genius. It sits smack in a corner at Allen Avenue, central to the busy business district of Ikeja, the

Lagos capital. It is open to foot and vehicular traffic; I literally saw people park their ‘big’ cars to buy suya. I also spotted foreigners who purchased large quantities, a testimony to the suya quality. While the work area was reasonably pristine and the outside booth was tendered to, its surroundings could use some work on general neatness. I will blame the surrounding businesses that had their litter strewn everywhere.

The first introduction to the University of Suya even before its smoke, is the queue. It’s downright astonishing. I have been to several suya spots but none had an ever-changing crowd like this. You had to take a place in line! I had several buyers ahead and behind me. Their menu consisted of several cow partsliver, beef, tozo (fatty beef), kidney, and isan (meat from the spinal cord). People called out their orders and the service staff immediately got to work. Once a customer requested “two beef, one liver”, the corresponding meat part was handed to the cutter who expertly sliced up the grilled and skewered meat, garnished with chunky onions and generous servings of suya pepper, and wrapped them up in week and month-old newspapers. The service was top-notch and efficient.

The suya is priced fairly given the prevailing economics and its effect on animal foods. You may spend some time waiting for your turn, but your order will be processed in a flash. As I was out to have a good time, I searched for a table to sit at but there was none. To be called the Faculty of Meatology, its tagline, I believe a sitting booth is in order. It will expand its value and further cement its legacy on Allen Avenue. I also believe the University should live up to that name and upgrade its look.

Maybe something rustic to preserve its indigenous aura, not depending on the wisps of smoke from four makeshift chimneys.

I took my meaty purchase home to devour and opted to pair it with noodles as recommended by a fellow buyer. It elevates the simple meal and is an affordable but sizable protein addition to any dish. I loved the chunky meat cuts as they filled my mouth with flavours unearthed from the grill. It made chewing pleasurable as the flavours seeped from the tender pieces. The gizzard was a little tough but not enough to ruin the experience.

62, Allen Avenue Ikeja, Lagos t: 08036589857

Average Price For Meal: ₦₦ - Less than 10,000

Value for money: 4/5: depends on the cuts of meat.

Comfort: 2/5: It’s street food, comfort should not be an expectation. One has to stand to await their order and may be exposed to prevailing weather conditions.

The Meatology faculty certainly lived up to its reputation, cementing another thrilling experience for me. As someone who joined me to relish this said, it “tastes like high-quality, professionally done.” It took a moment to realise my package was without any cutlery, lacking the associated toothpick. I do not know why, but it is a deterrent if you suddenly have to use your fingers to eat in a public place. I enjoyed every moment at the University of Suya. It was a fulfilling experience, and I just might ditch my other suya spots.

Service: 5/5 quick and efficient delivery despite the queue.

Overall Rating: ��

Good for: Quick meal/snack Take-out

‘I brought something for you’

Can you discuss the inspiration behind starting Gourmet Twist and how it reflects your vision for Nigerian cuisine?

Interestingly, my journey into the culinary world wasn’t planned. I originally wanted to train as a chef to improve my cooking skills, but my husband encouraged me to turn it into a business. Coming from a business family, it felt like a natural step. More importantly, I wanted to showcase the rich flavours of Nigerian cuisine and bring a creative twist to traditional dishes. During the pandemic, banana bread became a big hit in Nigeria. At Gourmet Twist, we decided to take this beloved classic and make it even more exciting. We started experimenting with a range of flavours and introduced our “half and half” concept, which allows you to try different exotic flavours in one loaf. We also created our popular mini sets and gift boxes, allowing you to try a variety of flavours in combo. It’s a fun way to enjoy banana bread while keeping things healthy and interesting. Today we have over 30 different flavours. My goal is to bring Nigerian cuisine to an international audience, using topnotch business strategies to create a memorable experience for our customers. By blending traditional Nigerian flavours with modern culinary techniques, we offer a unique dining experience that celebrates the diversity and richness of our culinary heritage.

What role do you think pastries and Afroinfused dishes play in fostering cultural exchange and community?

Pastries and Afro-infused dishes are fantastic media for cultural exchange and community

building. They allow us to share our rich culinary heritage with a broader audience and introduce them to the diverse flavours of Nigerian cuisine.

Food has a unique way of bringing people together, and by incorporating traditional Nigerian elements into contemporary dishes, we create a bridge between different cultures and foster a sense of community. People are eager to explore new cuisines and it’s our responsibility to take it to them and present it in a way that they can appreciate.

“How do you balance traditional Nigerian flavours with contemporary culinary techniques in your creations?”

Balancing traditional Nigerian flavours with contemporary techniques means respecting authentic recipes while introducing modern elements to elevate the dining experience. In our banana bread, we infuse a taste of the tropics by using fruits like plantains and mangoes, which not only elevate the traditional banana bread but also make it unique and reflective of a broader range of flavours. For instance, in our meals, I maintain the rich, bold flavours of dishes like suya or banga soup but might use sous-vide cooking to achieve perfect tenderness and balance while creating a pasta dish. I also experiment with presentation—turning a classic dish like moi moi into a deconstructed version that showcases each component beautifully. By blending time-honoured Nigerian flavours with these modern techniques, I create dishes and pastries that honour our heritage while offering a fresh and exciting culinary experience.

What are some of the key challenges and rewards of expanding your culinary brand internationally?

Expanding internationally comes with its set of challenges, such as navigating new environments with different regulations,

Meet Uche Annie Uzoka, a mom and wife, as well as the founder and creative director of Gourmet Twist. Uche’s culinary journey began at the Red Dish Culinary School. Driven by her passion for cooking and the desire to offer unique culinary experiences, she decided to specialise in Afro-infused dishes and pastries, which later became the foundation on which Gourmet Twist was launched in 2019.

‘‘People are eager to explore new cuisines and it’s our responsibility to take it to them and present it in a way that they can appreciate.

understanding a new target audience, and adjusting to ingredient nuances to ensure they don’t affect our recipes. However, the rewards are immensely gratifying. It’s exciting to export Nigerian culinary art, create new and exciting flavours that resonate with a wider range of customers, and work towards establishing a global brand. The opportunity to share our rich culinary heritage on an international stage is truly rewarding.

What innovations or trends in the culinary world are you most excited about, and how do they influence your work?

I’m particularly excited about the growing trend towards health-conscious dining. More and more customers are looking for healthier menu options, including plant-based dishes, glutenfree meals, and low-calorie choices. This trend has significantly influenced my work at Gourmet Twist. We’ve expanded our menu to include a variety of nutritious yet tasty alternatives that cater to different dietary preferences and needs. For instance, we’ve introduced banana bread options that are lactose-free for clients who are lactose intolerant. We also offer glutenfree versions of our popular pastries, ensuring that everyone can enjoy our treats regardless of dietary restrictions. Additionally, we’ve incorporated more low-calorie meals that don’t compromise on flavour, providing our healthconscious customers with satisfying options. This focus on health-conscious dining allows us to attract a broader customer base and shows our commitment to promoting a balanced and healthy lifestyle.

What advice do you have for aspiring chefs looking to make a mark in the food industry while maintaining cultural authenticity?

My advice will be to stay true to your roots and let your cultural heritage shine through your work. Authenticity resonates deeply with people, and it’s what sets you apart in the culinary world. Be passionate about your craft, continuously learn and innovate, and don’t be afraid to take risks. Embrace your unique background and use it as a foundation to create something new and exciting. And most importantly, always strive to provide an exceptional experience for your customers.

Uche Annie Uzoka

Head Chef & Owner Gourmet Twist IG: @chefchuchay

LOST IN NIGERIA

Lost in Nigeria? No worries, as we’ve got you covered. Explore the diverse and captivating points of interest scattered across the country, curated just for you. Whether you’re seeking cultural immersion, outdoor escapades or culinary delights, we handpick a selection of upcoming experiences for you to discover and indulge in every month.

Africa’s premier energy industry event, the SPE YP Conference, is back for 2024! This dynamic gathering focuses on policy discussions, technological innovations, best practices, and new products to maximise value from hydrocarbon assets. Join industry regulators, high-level government officials, and energy professionals from all levels for an event filled with insightful discussions and networking opportunities.

5th August - Lagos

COREN Engineering Assembly Conference 2024

COREN Engineering Assembly Conference 2024 is the ultimate networking and knowledgesharing platform for Nigeria’s engineering industry. Featuring keynote speeches, technical sessions, workshops, and exhibitions, this event is designed to facilitate discussions on engineering policies and regulations. Connect with industry leaders and enhance your understanding of the evolving engineering landscape in Nigeria.

5th - 7th August - Abuja

JCI Nigeria Northern Conference 2024

The JCI Nigeria Northern Conference 2024 is the go-to event for young leaders eager to discuss socio-economic issues and boost their skills. With a theme of “Lokaci Yayi” (The Time is Now), the conference offers capacity-building sessions on employability, leadership, entrepreneurship, and personal effectiveness. Be stoked and engage in meaningful dialogues to supercharge your personal and professional growth.

8th - 11th August - Kano

International Conference on Technological Solutions For Smart Economy 2024

SmartEco 2024 is a global conference dedicated to technological solutions for a smart economy. This event will explore the impact of technology on our lives and discuss sustainable development strategies. Enjoy keynotes, paper presentations, panels, and industry exhibits from experts. Network with professionals and gain insights into smart governance, digital economy, smart education, health, agriculture, and more. A registration includes access to sessions, conference materials, lunch, and tea breaks.

12th - 15th August - Port Harcourt

WATERSIDE: The Play

WATERSIDE is a play by

31st August - 1st September - Lagos

Ibi Kontein, sponsored by Leadway Assurance and powered by Sabi Arts Limited. Do not miss the chance to experience this storytelling of resilience, love and loss in Lagos.

SPE YP Conference 2024

Photo of The Month

Compelling Images from Nigeria

MASA IN KADUNA

I had just arrived in Kaduna by train when I spotted a group of local construction workers camped around her. She sells Masa, a soft, slightly tangy, and spongy textured meal made from fermented rice. It is fried in minimal oil for a golden-brown look and is eaten with a spicy pepper sauce. I was fascinated by her dedication to making masa in a small corner shop while ensuring buyers pay for their meals. Amina is her name, and she represents the wide range of street food vendors across Nigeria who sell meals on the street for survival but unknowingly preserve our indigenous food culture.

Anjola Awosika is a visual artist who has evolved from his roots in photography to become a creative force. With a keen eye for detail and an innate ability to see beyond the ordinary, Anjola has mastered the art of storytelling through his lens. Driven by his passion for food and culture, Anjola’s work transcends mere imagery; it sparks thought-provoking conversations and celebrates the rich tapestry of African culinary traditions and heritage. Anjola is not just a photographer– he’s a storyteller, a cultural curator, and a visionary on a mission to redefine the narrative around African food and culture.

IG: @anjola.awosika | www.anjolaawosika.com

Volume 8.7 July 2024

Abuja

SPOT REVIEW: YAHUZA SUYA

TOP 5 SPOTS TO GRAB ABUJA’S FAVOURITE STREET FOODS

INTERVIEW PEGGY OMONTESE OSEYENDE

TOP 5 SPOTS TO GRAB ABUJA’S FAVOURITE STREET FOODS

There is something undeniably enchanting about Nigerian street food. The ruggedness, sapidness, and spirited freshness behind them take us back to our roots, or the vibrant nighttime ambience that brings the dishes to life. Whatever the reason, The street food scene stands out, offering an array of tantalising flavours and unique experiences. Here are some of the spots in Abuja to savour these delights:

Yahuza Suya

Yahuza Suya is a legendary destination in Abuja for authentic Nigerian suya. With multiple locations across the city, they are renowned for their diverse range of suya offerings, including beef, chicken, ram, and even masa. Each skewer is marinated in a blend of spices and grilled to perfection, creating a flavorful and smoky delight that has made Yahuza a favourite spot for both locals and visitors.

7 Bozoum, Wuse 2 t: 0705 679 3356

Yellow Pages

The Yellow Pages fish spot, located in the Kubwa area of Abuja, is a popular spot for enjoying grilled fish, fish pepper soup, and other local dishes. Known for its ability to accommodate large crowds, it is an ideal place for locals to gather, hang out, and enjoy a hearty meal.

Suite 12, Jinifa Plaza, Samuel Ademulegun Street t: 07076383838

Gwarinpa’s Street Food Precinct

Situated opposite Crush Cafe, the Gwarinpa street food spot is a bustling hub for street food enthusiasts in Abuja. Known for its diverse range of affordable and delicious local delicacies, this spot attracts locals and visitors. From rice and fries to grilled meats and fish, it offers an array of Nigerian street food.

Plot C18 Obioma Onyeador Plaza beside DBB Plaza Along, 1st Avenue, Gwarinpa Estate t: 0705 638 9375

Plaza Wuse’s Boli and Fish Spot

Located behind AP Plaza in Wuse, this spot is a favourite for those craving the popular PortHarcourt roasted plantains (boli) and grilled fish. Renowned for its flavorful and well-seasoned combination of smoky, charred plantains and perfectly grilled fish, this spot stands out as a top choice for street food in Abuja.

Behind A.P Plaza on Adetokunbo Ademola Crescent, Wuse t: 08066181348

Lokogoma’s Street Food locus

This food spot, located beside Maxcare in Lokogoma, is still operational despite being demolished. It’s a lively place where food vendors gather to serve a variety of Nigerian foods. The spot is popular for its wide selection of affordable dishes, including grilled meats, snacks, and traditional meals. The energetic atmosphere makes it a favourite nighttime hangout for locals looking to enjoy good and cheap food.

Plot 553 Abdulsalam Abubakar Road, Lokogoma Junction t: 0817 877 7887

By Zainab Nwabuezeh IG: @_thequeen

Spot Review

YAHUZA SUYA

It’s evening and close to work day so I can justify why I am sipping a can of Guinness stout as I wait for my suya. It’s 6:26 pm and I am No. 54 on the list. The man beside me in his suit and tie like several others who just closed from work spent a few minutes talking to his wife before turning to his colleague and going on a long rant about something that happened at work. “Make I just go eat this suya, take a bath, then sleep”

This man, we’ll call him number 57 turned to me and we had a conversation about his fears and hopes for the upcoming protest. On the one hand, it’ll be nice to take a break from work as their employer has hinted that he won’t let them come in if the protest persists and on the other hand, he was not looking forward to staying at home as his mother in law is currently visiting and the kids are on vacation.

“It’ll be too rowdy to work from home” I listened as I watched the customers trope in and out of Yahuza Suya, located behind AP Plaza Wuse 2. People in their work and casual clothes come in for their chicken suya, peppered gizzard, beef, liver etc. I liked the orderliness of this place as you pick your preferred type from the menu plastered on the table, you make payments and after that, you’re given your number.

“Number 54!” It was my turn. I stood up and got my suya before leaving. On my way out the guy selling fruits in front tried to get me to buy some but that’s not why I am here. I still had to walk down to the woman just by the road who sells roasted plantain (bole), roasted yam, turkey and fish. The bole is sometimes garnished with palm oil sauce but I wanted mine inside my chicken suya. She unwrapped my suya and cut up my plantain into chunks then convinced me to try the one with sauce, so I sat down and ordered some.

While I ate, I overheard some people discussing the increasing fuel queues and the slight panic in the air caused by the anti-protest for the upcoming planned protest. It was quite hilarious. We talked about everything from the weather as if it was about to rain, to the government, the cost of tomatoes in the market and how much wigs cost. I noticed two of them (a boy and a girl) had the same style, Bantu knots. I asked them why and if they were dating but they said “No”. Her friend and the woman selling the plantain said she had suspected something was going on between them but the girl vehemently refused. “We are just friends” “This one na my brother o” “My boyfriend is at home” “Aunty you are too funny” and other stories debunking the dating allegations.

Soon the bole woman was closing, she told me she was open from 8 am to 8 pm every day.

I finished my meal, which was quite delicious and went back to buy some more suya for my next neighbour who saw my WhatsApp story and wanted some for herself. This time I noticed the crowd had changed from the workers straight from work in their work clothes and the customers were casual people in their everyday clothes. I was number 74 this time and what’s a night out for a lady if you don’t get toasted? No 78 was quick to say I looked familiar but I had never seen that man in my life, we did exchange contacts and I look forward to re-knowing him again. I went home and ate the rest of my suya. I give it a solid 9.5.

7, Bozoum, Wuse 2, Abuja, Federal Capital Territory

t: 07056793356

Average Price: ₦ ₦ ₦ - Less than 20,000

Value for money: 4/5 The suya was very nice and delicious.

Comfort: 5/5 The orderliness of the system and the crowd made me feel at ease.

Service: 5/5

They were very orderly in their service and the attendant was nice.

Overall Rating: ��

Good for:

Late night snack

After club meal

Finger food

Something light when you don’t want to eat too much.

MCan you tell us about your journey into the world of private and fine dining? What inspired you to become a chef, and what led you to specialise in this niche?

I see myself more as a businesswoman first, being a Chef is just one of my hobbies. Growing up, one thing I know that has remained constant is the zeal to meet a need. I remember vividly how I’d pluck mangoes and tangerines from our garden, put them in a tray, and sit by the gate to sell to passers-by whenever my parents weren’t home and run back inside whenever I heard their vehicle approaching. It was exciting back then to meet a need and get money in exchange for my wooden piggy bank. University days were similar, as I remember helping my hostel mates with their manicures and getting paid for it. My Youth service year wasn’t an exemption either, I was making chinchin and supplying to neighbouring mini marts, so it wasn’t surprising when I quit my job in 2018 to start my own business. So, my journey into the culinary world began with a deep-rooted passion for food, meeting a need and business that I developed at a young age.

As a child, I was always fascinated by how food could bring people together and create memorable experiences, especially during celebrations. These experiences and my passion inspired me to go into the food business.

Interview

With Adebola Ola CEO, Kimolar Brands IG: @chef_kimolar

However, my resilience helped me to re-strategise and rebrand to carve a niche in residential private chef service and fine dining. Pursuing formal culinary training solidified my goals for repositioning my brand and I also realised that my true passion lay in creating personalised high-end dining experiences. The joy of seeing my clients’ faces light up with each bite or coming back to empty plates has been my greatest inspiration and being able to help others utilise their skills to provide for their family has been my motivator.

In the fine dining world, the quality of ingredients is paramount. How do you source your ingredients, and are there any local producers or markets in Abuja that you particularly favour?

Quality ingredients are indeed the cornerstone of fine dining. This is why at Kimolar Foods, my team and I take great care in sourcing the freshest and highest quality ingredients. We have established relationships with several

local producers and markets in Abuja, which allows us to access premium produce, meats, and seafood. I particularly patronise ‘The Fat Butcher’ for its exceptional quality and commitment to premium meats. Additionally, I make it a point to support local farmers and vendors who share our dedication to quality and sustainability, ensuring that our dishes not only taste great but also contribute to the local economy.

an example of a dish that exemplifies this balance?

Balancing traditional Nigerian flavours with modern culinary techniques is a hallmark of our culinary philosophy at Kimolar Foods. One of our easy signature dishes that exemplifies this balance is our “Suya Plantain Burger.” We take the two beloved beef suya and slightly ripe plantain and reimagine them using the techniques of a classic American hamburger. By deep frying or roasting the plantain and moulding it into a bun, then piling it high with rich tomato, fresh lettuce, sweet onion, and juicy beef suya, and finishing it with a touch of melted American cheese, we create a dish that retains the robust flavours of suya while offering a luxurious, juicy texture. This simple Afro-fusion meal is something anyone can easily recreate at home.

What future trends do you see emerging in the private and fine dining scene, both globally and in Nigeria, and how are you preparing to adapt to or incorporate these trends into your work?

One of the emerging trends in the private and fine dining scene is the increasing demand for sustainability and locally sourced ingredients. Globally, there is a growing awareness of the environmental impact of food production, and diners are seeking out establishments that prioritise sustainability, this is one of the reasons farm-to-table is becoming popular. In Nigeria, there is a burgeoning interest in exploring and celebrating our diverse culinary heritage in innovative ways. At Kimolar Foods, we are preparing to adapt to these trends by continuing to strengthen our relationships with local farmers and vendors, as well as incorporating more sustainable practices in our operations. Additionally, we are starting up a pop-up restaurant soon across the major cities in Abuja, Lagos, Port Harcourt and Jos with the mission to creatively showcase traditional Nigerian ingredients and dishes in contemporary formats, ensuring that our offerings remain fresh, exciting, and relevant in the evolving culinary landscape. The popup restaurant is called NAÌ, it’s an abbreviation for Nri, Abinci, and ìtàn which is a combination of Igbo, Hausa, and Yoruba and means “food story”. You can keep up with our progress on Instagram@the_n.a.i so you don’t miss it when we eventually launch.

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How do you balance traditional Nigerian flavours with modern culinary techniques

One of the emerging trends in the private and fine dining scene is the increasing demand for sustainability and locally sourced ingredients.

eet Adebola Ola (A.K.A. Chef Kimolar), the founder and CEO of Kimolar Brands, a company dedicated to providing exceptional domestic services and currently operating in both the Food and Cleaning service sectors. Starting over a year ago, Kimolar began as an online food delivery service provider, and today offers job opportunities and empowers domestic workers and professionals in the food sectors to dream of careers and a balanced work life.

ERIC KAYSER’S AFTERNOON TEA

Eric Kayser Ikoyi - 9, Osborne Road, Ikoyi. 09060004887

Eric Kayser VI - 864A, Bishop Aboyade Cole, Victoria Island, Lagos. 09060007275

Interview With Peggy Omontese Oseyende Animal Scientist

Co-founder and CEO, PANYI AGRO VENTURES

IG: @peggy_ose

⁠How has the demand for poultry products, particularly eggs, evolved in Abuja and surrounding regions in 2024?

In 2024, the demand for poultry products, particularly eggs, in Abuja and surrounding regions has seen a significant rise. Eggs are considered the cheapest source of animal protein, making them a popular choice for people who cannot afford other protein sources. With the current economic challenges, many consumers opt for eggs due to their affordability. Additionally, the demand for eggs skyrockets when schools are in session. Parents who cannot afford meat often rely on eggs to ensure their children receive adequate protein in their diets. This trend has contributed to the consistently high demand for eggs throughout the year.

⁠Can you describe the role your farm plays in the local protein supply chain and how you ensure a consistent supply of highquality protein to the community?

At PANYI AGRO VENTURES, we are dedicated to providing healthy and nutritious poultry products, particularly broiler meat and eggs. To ensure a consistent supply of high-quality protein, we prioritise the well-being of our birds. They are well-fed and cared for to ensure they produce healthy outputs. We primarily sell our products to retailers and egg suppliers, who then transport and sell directly to consumers. This approach not only allows us to reach a larger audience but also provides a source of income for middlemen, thereby supporting the local economy. We also invest in rigorous training for our workers to ensure the safety of the birds and maintain a hygienic environment. This commitment to quality and safety helps us reliably meet the protein needs of households in our community.

Moften receive compliments from our customers for their cleanliness.

⁠What innovation or sustainable practices have you implemented on your farm to ensure long-term productivity and environmental stewardship?

Initially, we used the deep litter system, where birds were placed on the ground. However, we have transitioned to the battery cage system, which has significantly improved our operations. The battery cage system ensures that our layers are well cared for and do not pick up unwanted items from the ground. It also prevents them from moving around excessively, which means they do not lose weight unnecessarily. Instead, their weight is transferred to the eggs, making them bigger, fresher, and cleaner. This system has resulted in remarkably neat eggs, which

In addition to the improved housing system, we pay close attention to the feeding patterns of our birds. We provide them with high-quality feed in the proper quantities at the right times, ensuring they receive the necessary nutrients. We also ensure they have access to safe and clean water at all times. These practices contribute to the overall health and productivity of our birds, enabling us to consistently supply high-quality protein to our community while maintaining sustainable farming practices.

What are some of the significant challenges you face in poultry farming today, and how do you overcome them?

One major challenge is the unstable prices of feed, which keep skyrocketing. This instability forces us to adjust the prices of our produce frequently, sometimes even within the same day. To reduce this, we try to buy feed in bulk, which helps to stabilise prices for our farm and reduce the impact of market fluctuations. Another

eet Peggy Omontese Oseyende, the co-founder and CEO of PANYI AGRO VENTURES, an agricultural enterprise situated in Abuja. PANYI AGRO VENTURES specialises in broiler meat and egg production, striving to meet the protein needs of households within Abuja, and has served over 5,000 households in its community since inception.

challenge is the intense competition from larger farms in the FCT, who often slash their prices. This practice puts pressure on smaller farms like ours. While eggs remain in high demand and sell regardless of price slashes, we sometimes need to engage in extra marketing efforts for broilers with each batch to ensure we do not sell at a loss. Lastly, dealing with worker theft is a significant challenge. We have experienced theft of our produce, which impacts our profitability and operations. To address this, we have installed hidden cameras on the farm to monitor activities and provide our workers with weekly egg allowances to reduce the temptation to steal and foster a sense of loyalty and satisfaction among our staff.

Do you engage in any educational initiatives to teach the community about the importance of protein in their diet and sustainable farming practices?

Yes, we actively engage in educational initiatives to promote the importance of protein in diets and sustainable farming practices. We partner with NGOs that give talks and educate the community about nutrition, emphasising the critical role of protein. These events also provide an

opportunity to advertise our farm and its products. We also train individuals interested in farming, sharing our knowledge and experience to help them succeed and offer consulting services to farms and startups, helping them establish and grow their operations sustainably. Through these efforts, we aim to contribute to the overall well-being and development of our community.

⁠What are your long-term goals for your farm, and how do you plan to expand or enhance your operations in the future?

Currently, we have over 2,000 birds, including broilers and layers. Our long-term goal is to significantly expand our operations. Within the next five years, we aim to move to a permanent site where we will rear over 10,000 laying birds in a fully automated battery cage system. Additionally, we plan to have over 5,000 broilers per batch. This expansion will enhance our capacity to meet the growing demand for high-quality protein and allow us to operate more efficiently and sustainably.