Indigenous Cuisines Identification and Gastronomic Tourism in Nigeria

In all modes of travel, gastronomy is pivotal in enriching the tourist experience. This study aims to identify indigenous cuisines and gastronomic tourism in Nigeria. A qualitative approach was employed, using a phenomenology study through interviews and samples drawn from purposive populations. Snowball techniques were employed to identify potential interview participants from the selected tourist destination communities of Ikogosi, Ikegun, Ikija, and Agodi. This study developed four significant themes to which participants, including community members and destination managers, responded: identifying indigenous cuisines from the community, variations in food trends, popular cuisines for gastronomy tourism, and the food history associated with the community. The findings from interviews highlighted culinary diversity despite shared ethnic backgrounds. It shows the variant in preparation of Amala using different root tubers, showcasing regional variations, such as Amala lafun in Abeokuta and Amala isu in Ibadan. The research also notes significant differences in soups, stews, and cooking methods, particularly in fishing communities like Ikegun, where seafood and spicy dishes dominate. Traditional foods and cuisines, including Feregede, Otili, and Kokondo, and medicinal soups such as Marugbo, Tegi, Ogbagba, and Isapa, are increasingly disappearing due to modernization, changing dietary preferences, and lack of documentation. This poses a risk to preserving Indigenous knowledge, primarily held by older generations. The findings also emphasize the potential for gastronomy tourism, proposing that local cuisines can attract visitors while contributing to economic sustainability. Suggestions for promoting traditional dishes, such as Pounded yam, Amala, and Abula, are highlighted as part of a broader strategy for culinary heritage preservation. In conclusion, proper methods for preserving and documenting Indigenous cuisines specific to each community should be implemented; engage the tourism sectors with local hotels, restaurants, and travel agencies to improve authentication and create packages highlighting traditional cuisines and attractions; establish Indigenous food museums, where the history of cuisines is preserved for future generations; and develop robust infrastructural planning for good road networks to access communities and hospitals, potable water, and proper drainage systems to mitigate flooding in vulnerable areas.