The entrepreneurial parts of Nigerian food culture. Iquo Ukoh and Atim Ukoh discuss the history, present day and future of Nigerian food businesses. The survival of Nigerian food businesses and the processes or lack thereof. Bringing back the consciousness of the true hospitality mindset. 

In this episode Iquo Ukoh and Atim Ukoh discuss the nuances of sharing food in Nigerian food culture

In this episode Iquo Ukoh and Atim Ukoh discuss gender roles in the kitchen. 

In this episode Iquo Ukoh and Atim Ukoh discuss the migration of Nigerians and their foods and how it affects the ecosystem. What foods are available? Nostalgia around foods and the rise of  Nigerian food service delivery options abroad.

This episode touches on the versatility of plantains, the plantain scarcity of 2021, the effects of the weather and other parts of the plantain story. Plantain features in Breakfast, Lunch and Dinner. It also features as a side dish, or main dish. It could also feature in appetisers, main course and desserts.  Join the conversation on the last episode of season 1.
Follow us on Instagram @nigerianfoodculture 

The culture of dining out has significantly increased in Nigeria especially with so many new restaurants opening up.  It always did exist but not in the way its being embedded into culture these days. The expectation of documentation of the dining out experience is just as important as the experience. Restaurants now try to make their ambience more instagramable that sometimes they run into issues with not having as many paying customers but more people trying to take their pictures, buy a bottle of water and leave. Have you started dining out more in recent times or did you always dine out?

Is eating with hands gender specific in the Nigerian food culture? Does it also matter whether its private or in public? Iquo Ukoh and Atim Ukoh discuss the nuances around eating with your hands in Nigeria culture. What is proper to do and what are some of the misconceptions about the culture? Listen in and drop a comment on our Instagram page @nigerianfoodculture

The Nigerian Fast Food industry has gone through many phases of menu and food iterations and customer adoptions. Some industry giants have stood the test of time and new entrants are making waves both locally and internationally. Tune in to listen to Iquo Ukoh and Atim Ukoh  discuss their experience with the Nigerian Fast Food Industry. Follow for more conversations on Instagram @nigerianfoodculture

What is a Nigerian Father's plate of soup without the many obstructions? The role of proteins in Nigerian food and how it relates to respect. "Soup wey sweet na money kill am" This is an important phrase in this conversation of rules of obstruction. Iquo and Atim also discuss why chicken is not always a consideration for obstruction in soups in Nigeria. Food obstruction in Nigerian food is very culture based so learn more about how obstructions also known as assorted meat differ based on culture.

What does authenticity of food mean? Is authenticity related to our experiences? Who started authenticity and who upholds this? Iquo Ukoh (1qfoodplatter) and Atim Ukoh (Afrolems) have a broad conversation about what makes food authentic? Familiarity is an important ingredient in determining authenticity in food.