Uyo: The 2025 edition of the ‘Uyai Food Festival,’ celebrating the rich culinary heritage of Akwa Ibom State, has been held in Uyo, with cultural custodians, chefs, entrepreneurs, and creatives stressing the urgent need to preserve indigenous food traditions in a fast-globalising world. Convened as a private sector-driven side event marking the 38th anniversary of Akwa Ibom State, the festival featured multiple ‘food houses’ (Ufok) dedicated to signature dishes, soups, seafood, rice, and fresh fruit delicacies.
According to Voice of Nigeria, festival convener, filmmaker and chef Mariatherese Adiakpan, said Uyai Food Festival was born from a deep concern about cultural erosion and the risk of losing ownership of Akwa Ibom delicacies that have already entered Nigeria’s national menu. She emphasized that the festival is driven by generational responsibility to preserve and showcase Akwa Ibom recipes for future generations. The festival will now be an annual event coinciding with Akwa Ibom’s anniversary celebrat
ions.
Creative Director of House of Borah, Ifiok Akan, highlighted the health and economic value of Akwa Ibom’s seafood culture. She underscored the organic nature of the seafood and its potential for export and standardization for the global market. Akan noted that embracing indigenous foods could anchor new industries and elevate Akwa Ibom’s global standing.
Nerissa Ikpa, owner of Liz Alimento Restaurant and lead chef at ‘Ufok Afang’, used the festival as an opportunity to revive forgotten recipes cherished by previous generations. Similarly, Inemesit Ikechukwu, CEO of Drink Island, stressed the importance of education in preserving culinary traditions for future generations.
Enobong Etuk, founder of Boldozs Bookstore, called for documentation of culinary heritage as a means of preservation. She stressed that documenting recipes in books would allow the world to recreate, understand, and appreciate the origins of these dishes.
Actor Becky Asindi spoke about the intentional nature of Akwa Ibom’s food cul
ture, emphasizing the importance of preserving and passing down culinary knowledge from generation to generation. Cultural promoter Thomas Thomas highlighted the significance of food presentation as part of the cultural experience.
The festival featured traditional dishes such as ‘Iwuk Edesi’ (palm oil rice), coconut rice, seafood varieties, and Afang soups. Stakeholders expressed optimism that the event could evolve into a national and global platform, with Akwa Ibom cuisine taking its place on the international stage.
Akwa Ibom State Commissioner for Culture and Tourism, Anietie Udofia, stated that the state is positioning itself as Nigeria’s next tourism hub. He announced the launch of a comprehensive policy document at the State Tourism Summit and a partnership with UNDP to establish a School of Hospitality Management and Culinary Studies in the state. The Uyai Food Festival is seen as a strategic intervention to protect heritage, strengthen tourism, empower local entrepreneurs, and position Akwa Ibom o
n the global cultural map.