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Amala Fiesta: Oyo hosts the world to a grand meal

amala fiesta Oyo

For three days, lovers of Amala from across the world converged on Oyo State, to relish the goodness of the indigenous delicacy popular within the Southwestern region of Nigeria.

Amala is made out of yam or cassava flour with roots to Oyo State.

The event tagged ‘Amala Fiesta’ was organised by the Oyo State government to promote the local food culture and specifically showcase the benefits of Amala and related agricultural produce.

This is the first of the ‘Amala Fiesta’ revolution.

According to the wife of the State Governor, Mrs Florence Ajimobi, aside showcasing the richness of the Amala, the event is also aimed at generating employment and promoting culture.

“If properly harnessed, owing to the numerous potentials embedded in our various agricultural products, culture and tourism sites, all these can be used to free the country from the economic recession we are currently experiencing.  This 3-day fiesta is not only meant to relish the delicacy of Amala, but also create employment opportunities, empower the economy and also to add values to our agricultural products.”

Pulling a vast spectrum of participants, partners and exhibitors, the fiesta also had representatives from organisations like the Canteen Workers Association of Nigeria, Oyo State Chapter; International Institute for Tropical Agriculture, (IITA); Tourist Care and Hospitality Association of Nigeria (TCHAN); All Women Farmers Association of Nigeria, Oyo State chapter.

There were also representatives from Iseyin, Akinyele, Ibadan North, Ibadan South East local governments and Oyo State Cocoa Development Unit.

The participants described the programme, with the theme ‘From the Farm to the Table’ as a fascinating event which the State government used to add value to the agricultural chain.

Participants said that the government, through the Ministry of Information, Culture and Tourism should be applauded for the food tourism initiative with attendant multiple beneficiaries including farmers, food vendors, research institutes, corporate organisations, artisans, traders and the general public.

They encouraged members of the public to consume less of chemically produced foods and urged them to take more of natural foods, stressing that natural foods are more nutritious than chemically processed foods.

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