African Food Creators Meet to Recreate Cultural Identity through Storytelling at MaggiVerse
It was a truly beautiful time at MaggiVerse, a conference organised by Maggi over
the weekend in Victoria Island, Lagos, where culinary experts, African food content
creators and brand leaders gathered to explore storytelling and the evolving
landscape (digital space, especially, TIKTOK) of African cuisine and its growing
According to Premium Times, the Category Manager for Culinary, Nestlé (Maggi),
Funmi Oshineye said the event was a way to help creators turn passion into purpo-
se in Africa’s booming content creation economy by connecting creative minds with
experts and building a community driven by collaboration, innovation, and oppor-
tunity. Furthermore, she addressed misconceptions about African cuisine in the di-
gital space by emphasizing that there was no single approach to creating food con-
tent because diversity in content creation would allow for deeper exploration of ing-
the weekend in Victoria Island, Lagos, where culinary experts, African food content
creators and brand leaders gathered to explore storytelling and the evolving
landscape (digital space, especially, TIKTOK) of African cuisine and its growing
influence on global food trends.
According to Premium Times, the Category Manager for Culinary, Nestlé (Maggi),
Funmi Oshineye said the event was a way to help creators turn passion into purpo-
se in Africa’s booming content creation economy by connecting creative minds with
experts and building a community driven by collaboration, innovation, and oppor-
tunity. Furthermore, she addressed misconceptions about African cuisine in the di-
gital space by emphasizing that there was no single approach to creating food con-
tent because diversity in content creation would allow for deeper exploration of ing-
redients and culinary expression.
“There’s no right or wrong way to enjoy food; it’s about passion and love. When you
love a dish, you talk about it, want to eat it, cook it, and explore its ingredients. That
curiosity is what makes food special. In Nigeria today, we’re in a great place
great place regarding food. Our cuisine has become global, loved and celebrated
far beyond our borders. You see foreigners visiting Nigeria and asking to try Jollof
love a dish, you talk about it, want to eat it, cook it, and explore its ingredients. That
curiosity is what makes food special. In Nigeria today, we’re in a great place
great place regarding food. Our cuisine has become global, loved and celebrated
far beyond our borders. You see foreigners visiting Nigeria and asking to try Jollof
rice or Egusi soup because they’ve heard so much about them.''
While supporting this view. Mrs Iquo Ukoh, former brand manager at Maggi and
author of ''Memories on a Platter'', reiterated the importance of keeping African
meals relevant for future generations through content creation. She noted that it’s
essential for Africans to tell great stories about local cuisine online to avoid
author of ''Memories on a Platter'', reiterated the importance of keeping African
meals relevant for future generations through content creation. She noted that it’s
essential for Africans to tell great stories about local cuisine online to avoid
distortion and encourage the celebration of African dishes.
“We’re witnessing a cultural evolution where what and how we eat continues to
change. Maggi’s decision to host this conference shows an understanding of today’s generation and the importance of preserving traditional dishes passed down from
our grandparents. It’s about keeping those meals relevant for future generations.''
change. Maggi’s decision to host this conference shows an understanding of today’s generation and the importance of preserving traditional dishes passed down from
our grandparents. It’s about keeping those meals relevant for future generations.''
She mentioned that Maggi had always cared deeply about what we ate and
how we consumed food. This initiative was part of that legacy and how to
continue it through authentic Nigerian and African food stories.
how we consumed food. This initiative was part of that legacy and how to
continue it through authentic Nigerian and African food stories.
Other people who spoke and lectured at the event included Brian Nwana, a digital
content creator, food enthusiast, and Guinness World Record holder (for the most
fast-food restaurants (150) visited in a day on foot), TV cook show host, Jamila Lawal, and Vivian Chuene, the Publisher Partnerships Lead for Sub-Saharan Africa at TikTok.
content creator, food enthusiast, and Guinness World Record holder (for the most
fast-food restaurants (150) visited in a day on foot), TV cook show host, Jamila Lawal, and Vivian Chuene, the Publisher Partnerships Lead for Sub-Saharan Africa at TikTok.
The organisers also seized the opportunity to announce 12 food content creators as
the brand ambassadors: Brian Nwana (Briannwana_), Yemisi Odusanya
(Sisi Yemmie), Ifeyinwa Mogekwu (Ify’s Kitchen), Gina Ehikodi-Ojo (Geenafoo-
diesandspice), and Jamila Lawal (jamilaolawal), Anisah Lawal (the.chefnisah),
Mariam Buhari (Fabulous_nosh_and_recipes), Egbe Chukwualuka (cookwith_aluks),
Okeke Oluebube (cookwith_mimii), Samira Abdullahi (Samrahs_cuisine- TT), Zainab
Saad Ahmed (Hanan_malab), and Bello Yasmine Mansur (Yasmieen_ymb).
the brand ambassadors: Brian Nwana (Briannwana_), Yemisi Odusanya
(Sisi Yemmie), Ifeyinwa Mogekwu (Ify’s Kitchen), Gina Ehikodi-Ojo (Geenafoo-
diesandspice), and Jamila Lawal (jamilaolawal), Anisah Lawal (the.chefnisah),
Mariam Buhari (Fabulous_nosh_and_recipes), Egbe Chukwualuka (cookwith_aluks),
Okeke Oluebube (cookwith_mimii), Samira Abdullahi (Samrahs_cuisine- TT), Zainab
Saad Ahmed (Hanan_malab), and Bello Yasmine Mansur (Yasmieen_ymb).
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