WEST AFRICAN FOOD CULTURE

Food is a universal language that brings people together, and nowhere is this more evident than in Nigeria. From bustling markets to family dinner tables, the sights and smells of local foods are an integral part of everyday life in this vibrant country and West Africa as a whole. I captured the essence of this rich culinary heritage in my photo documentary project for Ekaterra Ltd — a black woman owned and led business that’s committed to giving more people an opportunity to experience the biodiverse indigenous flavors of West Africa. 

Through these images, we see the diversity of Nigerian cuisine on full display, from street food favorites like boli (roasted plantains) and roasted corn, to more traditional dishes like Amala and Ewedu and Akpu and Oha soup. We also get a glimpse into the daily lives of the people who produce and prepare these foods, from farmers tending to their crops to cooks preparing meals in their kitchens.

At the heart of this project is a celebration of local spices and condiments, which add flavor and depth to Nigerian dishes. From the tangy heat of ata din din (scotch bonnet pepper sauce) to the earthy warmth of uda (negro pepper), these ingredients are a testament to the creativity and ingenuity of Nigerian cooks.

Join me as I explore the rich and diverse food culture of Nigeria, and discover the beauty and complexity of this vibrant culinary landscape.

Year: 2021

Client: Ekaterra Ltd.

Location: Lagos and Ogun, Nigeria

Objective: To spotlight everyday contextual situations that promote and celebrate local Nigerian foods (markets, farming, dining tables, cooking) and food culture (street food – note; non-meat/animal foods like corn, pear, groundnut, boli) with a special emphasis on local spices and condiments.