Director General of National Institute For Hospitality and Tourism, NIHOTOUR, Alhaji Nura Kangiwa has said that Gastronomy Festival which entails food processing, cooking and serving provides one of the best opportunities for hospitality and tourism stakeholders, students, and food enthusiasts to learn, exchange knowledge and perspectives on the sustainability of developing tourism destinations.
Alhaji Kangiwa who made the remark at a one day Gastronomy festival organised by NIHORTOUR at the International Conference Center Abuja added that Nigeria is the most competitive gastronomy tourist destination in Africa in terms of diversification of ethnic groups and unique foods culture.
He said that Gastronomy which is entails processing, preparing and serving rich, delicate and appetizing food and the cooking styles of particular regions was conceptualised to up skill Nigerian gastronomies on vital areas of the preparation and presentation of foods, especially Nigerian traditional cuisines, with the objective of improving the expertise and promotion of international best practices in the industry.
Alhaji Kangiwa added that the country had taken the lead in gastronomic tourist destination in Africa, saying that the institute would continue to complement the government’s efforts to sustain the tempo pointing out that Nigerian cuisines are reflective of the nation’s gastronomic beauty and diversity.
In a message, the Permanent Secretary, Federal Ministry of Information and Culture (FMIC) Dr Ngozi Owundiwe, said that gastronomy was the source of the nation’s identity due to its contribution to tourism development.
Dr Owundiwe, who was represented by the Director, Domestic Tourism in the ministry, Mrs. Patricia Narai, said “Nigerian cuisines identify her as a nation, as well as telling the good story of Nigerian people.
In a remark the Director-General, Nigerian Film Corporation (NFC), Dr Chidia Maduekwe, said Nigeria was rated as one of Africa’s best destination hubs for hospitality and tourism and there were many hospitality and tourism sites and locations across the country that are yet to be harnessed.
Dr Maduekwe added that operational existing sites and locations had continued to provide leisure and development and these have helped to promote green grass revolution and environmental protection and safety.
The Senegal Ambassador to Nigeria, Mr Nicolas Nyouky, commended NIHOTOUR for partnering with Senegal embassy on sharing of good cuisines and noted that Nigeria is in the spotlight in the field of gastronomy due to its cooking techniques,” he said.
Mr Li Xuda, Cultural Counsellor, Embassy of People’s Republic of China, commended NIHOTOUR for strengthening the partnership between Nigeria and China on showcasing of their cultural heritage.
The event which attracted chefs who provided dishes from the six geopolitical zones of the country also attracted foreigners including Chinese embassy in Nigeria, Senegal, Trinidad and Tobago, Code Voire and the popular Chef Alex Marugan from Madrid Spain who prepared and displayed the best of Spanish cuisines.
High point of the event which got the visitors eating food from different countries and nationalities was a gala and award night where Red Fish Chronicles won the cooking competition and was rewarded with a giant freezer and trip Tunisia.
Gastronomy is currently one of the main tourism segment that attract travellers to a destination as some tourists look forward to savouring dishes from tourism destinations visited and gastronomy has become a strategic aspect of Tourism that contributes to employment of host communities.
This year’s event with the theme, Culinary Arts: The Gateway to Growing Tourism Destination, is the third consecutive food and beverage exhibition and sampling event organized yearly by NIHOTOUR, since 2021.
