Masterclass With a Masterchef: A Naija Journey Into the Indigenous Food Business

Olajumoke Racheal Okeola was in her fourth year as a food science student when she was struck by the enormity of food wastage of indigenous crops. In a course on post-harvest losses, the Nigerian food scientist realized she needed to address this issue by rebranding traditional food. She set out to create new, appealing recipes using indigenous ingredients. A business was born. 

"We aimed to revive the essence of tradition and the cherished memories of our mothers' cooking, ensuring that new generations come to appreciate the time-tested flavors rather than solely relying on the products prevalent in today's [western] world."