A new national network of cooks and food artisans committed to protecting biodiversity and celebrating Nigeria’s culinary heritage
Slow Food Nigeria will officially launch the Slow Food Cooks’ Alliance Nigeria on December 12–13, 2025, at the University of Ibadan, during the country’s celebration of Terra Madre Day, the global day dedicated to good, clean, and fair food.
The launch marks a major step in strengthening Nigeria’s food movement by connecting cooks, food artisans, and small-scale producers who are committed to safeguarding local food traditions and protecting the nation’s extraordinary biodiversity.
The Slow Food Cooks’ Alliance Nigeria aims to build a national network of culinary professionals who champion indigenous ingredients, support local farmers, and keep endangered food traditions alive.
“As cooks, we carry the stories of our land in our hands. Through the Cooks’ Alliance, I hope we keep those stories alive by cooking with integrity and care, while preserving our food cultures, local ingredients, and indigenous recipes for generations to come,” stated Okeola Eniola, spokesperson for the Slow Food Cooks’ Alliance in Nigeria.
The two-day event will introduce the Alliance’s mission and showcase the rich cultural and ecological diversity of Nigerian cuisine through talks, exhibitions, tastings, and interactive activities.
The event will bring together Slow Food Cooks’ Alliance members, University of Ibadan students and faculty, local food communities, media, and the general public. It aims to spark deeper conversations around food sustainability, biodiversity, and the importance of local food systems in Nigeria.
The panel discussion will include ‘Cooking for Change: Preserving Food Heritage in a Fast World’—featuring chefs, food historians, and sustainability advocates who will discuss culinary heritage, local sourcing, biodiversity protection, and the future of Nigerian food culture.
Additionally, there will be an indigenous food exhibition and tasting—guests will experience a curated selection of dishes from across Nigeria, each chosen for its cultural relevance and biodiversity value.
Featured foods include Miyan Taushe with Tuwo (North) — pumpkin and groundnut soup; Gwate (Plateau State) — fonio-based porridge; Ukodo (Delta) — yam pepper soup; Ekuru (Yoruba) — oil-free steamed bean pudding; Abacha (South-East) — African salad; and a selection of street snacks such as Kokoro, Aadun, Dodo Ikire, and Coconut Candy, as well as local drinks including Zobo, Kunu Zaki, and Tigernut drink.
The Femolution Fermentation Table is another feature to look out for. As part of the Slow Food Youth Network’s Femolution initiative, this interactive space will explore traditional and experimental fermentation.
Chef Vlad The FoodChemist, known for his innovative work with fermentation, will lead demonstrations on both days, allowing participants to create fermented products and take them home.
The activity has been organised with the support of ACT4FOOD, Agroptimizer, Genetic Resource Centre (GRC), and IITA.
