Delicious, nutritious, precious: Nigeria’s ‘Slow Food’ tourism potential

Ofada rice from southwestern Nigeria is usually produced on a small scale. Image by Stephen Olatunde (CC0) via unsplash.

Slow Food has found support in Nigeria. With its potential to contribute to a culture of sustainability, as well as to visitors’ experiences, might Slow Food be a welcome addition to tour itineraries there?

Adenike Adebayo thinks so.

It’s a “Good Tourism” Insight.

[Thanks to Jim Butcher for inviting Dr Adebayo to write a “GT” Insight.]

Gastronomy and good food experiences can enhance the attractiveness of any destination. In recent years, there has been a strong recognition of the opportunities that local food presents to tourism destinations.

Much of the time, when tourists think about travelling to Nigeria or any other country in Africa, it is to experience wildlife on safari. However, one of the best ways to experience culture in Nigeria, or anywhere else, is through food.

Nigerian cooking is renowned and distinctive, and potentially a real tourism asset.

The Slow Food movement is gaining popularity in Nigeria with 34 communities and convivia (local chapters) acknowledged by the international organisation. Slow Food convivia typically comprise anyone with a passion for food production and consumption, including fishers, farmers, activists, academics, and producers.

Chilli and tomato seller at a market in Abeokuta, the state capital of Ogun, Nigeria. Image by Omotayo Tajudeen (CC0) via unsplash.

The international Slow Food movement was founded in 1989 to counteract the disappearance of local food brought about by our modern, convenience-oriented society. The forerunner to Slow Food arose in Rome, Italy three years earlier to resist the opening of a golden arches near the Spanish Steps … For the full “Good Tourism” Insight for FREE, and FREE access to all other “GT” Insights, please visit https://goodtourismblog.com/2021/09/delicious-nutritious-precious-nigerias-slow-food-travel-tourism-potential/