By Rakiya A.Muhammad
Sokoto stands out in Nigeria’s northwest for its rich culinary heritage. Locals there have a particular fondness for traditional delicacies such as Masa and Miyan Taushe, now reimagined with a modern twist.
As culinary innovation gains traction today, an initiative emerges that combines the beloved flavours of Sokoto cuisine with innovative food seasonings, ensuring that, while the traditional taste is maintained, it is also enriched with contemporary elements.
Nestlé Professional, the Out of Home business unit of Nestlé Nigeria ‘s recent’ Business of Food’ forum in Sokoto, celebrated the art of preserving traditional cuisines. The forum demonstrated innovative food seasoning techniques to enhance flavours and elevate the local food business.
The ‘Business of Food’ initiative helps improve local food businesses through networking opportunities, skill development, and training on critical aspects of the food industry, including customer relations, menu development, cooking techniques, and proper hygiene standards.
“We are looking at the caterers, the food vendors, the Bukas, the grillers, everyone in that ecosystem that has to do with mass cooking,” asserted Oladipupo Jibril, Nestle Professional Food Manager for Nestle Nigeria PLC.
“We want to connect first with the people who use our products. These people cook large, and we want to show them that there is a product they can use to make their cooking convenient, which is the Maggi powder.”
He continued, “We have brought our product, but it’s also about their business, how well they can package their business to get that profit and good patronage, and that’s what we’ve put together under the platform’ Business of Food’.”
In its eighth edition, the ‘Business of Food’ initiative has been a game-changer for over 1,900 food businesses in seven locations, including Kano, Rivers, Plateau, Oyo, Kwara, Enugu states, and the Federal Capital Territory of Abuja. It has equipped them with the necessary knowledge and skills to expand their operations and boost profits, thereby demonstrating its significant impact on the local food business landscape.
“Sokoto is also one key area for us in terms of all Nestle products. We also aimed to establish a connection with the local cuisine of the people, exploring how they could incorporate our product into their traditional meals,” the Food Manager disclosed.
“Masa with Miyan Taushe is more relevant here. How can people connect that meal with our product to give that nourishing, quality meal peculiar to the environment? So it’s more about food, culture, and people.”
Chef Faridah’s masterclass, which focused on Masa and Miyan Duka’s cooking techniques, was a high point.
She educated individuals on the intricacies of food production, including selecting appropriate ingredients and making dishes in a way that is convenient and comfortable for them.
The capacity-building event also included an invigorating culinary competition in which the teams’ Chicken’ and ‘Star’ competed to produce the tastiest jollof pasta dish.
The cooking performance attracted talented chefs from the state who exhibited their culinary expertise. What is the unique twist? To produce innovative and delectable dishes, contestants must maintain an equilibrium between the creative application of new and exotic seasonings and the highest hygiene standards.
The workshop participants left with more than just inspiration. They acquired practical advice on maintaining cleanliness in the kitchen, including effective handwashing methods, sanitising surfaces, and safe food handling. This knowledge empowers them to run their businesses with confidence and competence, fostering a sense of empowerment and capability.
Many attendees, such as Umm Aisha, hailed the initiative’s focus on canteens, grillers, Maishais, bukas, and others essential to serving Nigeria’s low-income communities.
They also appreciated the organiser’s provision of cooking tools to help them grow their enterprises. This appreciation underscores the respect and value the initiative brings to the local food businesses.
Similarly, Aliyu Nasir praised the focus on local sellers in Nigeria’s food business, who frequently need to be more appreciated and addressed in their vital efforts to give people daily nutrition.
“Prioritising this group in our society will enhance their visibility and business, positively impacting the local economy.”
Many others found the ‘Business of Food’ initiative in Sokoto an incredibly inspiring experience that motivated them.
Among them are food enthusiasts interested in culinary trends and innovations, home cooks looking for inspiration and practical kitchen tips, and the public, now more informed and knowledgeable about the importance of food hygiene and safety.
Mrs. Funmi Osineye, the business manager for Nestlé Professional in Nigeria, expressed excitement about organising the Business of Food workshop in Sokoto.
“We are thrilled to bring this Business of Food workshop to Sokoto because we recognise that the business of food extends beyond preparing delicious meals. It focuses on nutrition, pricing, presentation, taste, and hygiene.”
She added that their goal was to assist food sellers of all sizes by providing knowledge and tools based on their global insights and local experiences.
“We are confident this will foster lasting change and growth within the local food vendor community, as witnessed in previous locations,” she remarked.
“Nestlé Professional remains committed to supporting the growth and success of food vendors in Nigeria. We aim to make more possible by uplifting the local food industry, promoting entrepreneurship, and creating a positive impact in communities.”
