"Contest|The future of food; Innovation meets Tradition!"

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The Future of Food: When Innovation Meets Tradition

Growing up in Akwa Ibom State, in the southern part of Nigeria, food has always meant far more to me than just a way to stay alive. It is culture, heritage, community a living connection to those who came before us. Here, food is part of our celebrations, our stories, and even the way we show love. We have a wide array of delicacies that truly deserve to be celebrated, but one that stands out for me is Ekpang Nkukwo
I am showing a step by step preparation of the delicacy

Honestly, I love Ekpang Nkukwo. It is a masterpiece of Ibibio cuisine, a pottage made from grated cocoyam and water yam, carefully wrapped in cocoyam leaves, then cooked with periwinkle, fish, meat, and richly seasoned palm oil sauce. It is earthy, filling, and a proper showcase of our cooking tradition. If there is one dish I’d love to see gain global recognition, it would be this one. It isn’t just delicious it’s a beautiful reflection of patience, skill, and respect for food. Plus, it’s balanced, nutritious, and in line with modern trends of whole, natural foods. The world is searching for authentic flavors and food stories, and Ekpang Nkukwo has all of that in every bite.

It’s amazing to think about how far food technology has come. We now have 3D food printers, lab-grown meats, AI-designed recipes, and all sorts of futuristic wonders. If I could invent something new with these tools, I would create what I call Ekpang-on-the-Go. Imagine bite-sized, 3D-printed Ekpang Nkukwo, made with lab-grown cocoyam and responsibly farmed fish, packaged in a way that’s easy to carry and eat anywhere. The flavors would stay the same, but the convenience would reach modern lifestyles busy office workers, travelers, or even those living far from home could enjoy that comforting taste without the stress of preparing it. The idea of customizing spice levels, or adding nutrients for specific health needs, really excites me too. That is how technology can keep traditional food alive while making it even more accessible.

Of course, this raises the big question of how to protect our food culture while building a sustainable food system. These days, the ecosystems that support traditional dishes are under pressure. Periwinkle, which is so important in Ekpang Nkukwo, is threatened by pollution and mangrove destruction. Cocoyam farming faces its own struggles with soil depletion and climate change. We can’t talk about the future of food without thinking of sustainability.

One way forward is to promote more sustainable farming of our indigenous ingredients, supporting local farmers to grow cocoyam, vegetables, and herbs organically while protecting our waterways. We should encourage traditional preservation methods like drying, fermenting, and smoking which keep food authentic while lowering carbon footprints. Eco-friendly cooking technologies, such as solar drying or biogas stoves, could help replace firewood and charcoal, reducing damage to the environment. Most of all, we must pass down food knowledge to younger generations, so they understand how to cook these meals the traditional way, even if they use modern tools to adapt. That way, the wisdom of the past stays alive, moving hand in hand with the innovations of tomorrow.

When I think about the next ten years, I believe one food trend will stand out: personalized nutrition. Technology is taking us there already smart watches and apps can track our health metrics, and people are beginning to expect their food to do the same. Imagine a world where you order a bowl of Ekpang and it’s precisely tailored to your DNA, your vitamin levels, and your lifestyle. With the help of AI, recipes can be adapted for allergies, dietary preferences, and health conditions on demand. That level of personalization will become more important, but so will the desire for connection and culture.

People might have robots cooking their food, but they’ll still want those nostalgic, comforting flavors that remind them of home. They will crave authenticity, even in a high-tech world. I believe traditional foods like Ekpang Nkukwo can adapt beautifully, preserving their taste and story while taking advantage of new ways to prepare, store, and deliver them. There is no reason we cannot have the best of both worlds.

It makes me smile to picture my future children, maybe living abroad, scanning a QR code and ordering Ekpang-on-the-Go, made with lab-grown cocoyam but still filled with that warm, rich taste of home. That, to me, is how innovation can serve tradition not replace it, but help it travel farther.

Because at the end of the day, food is so much more than calories. It is memory, identity, family, and a living story that should never be lost. We may have 3D-printed meats and AI chefs tomorrow, but our traditional dishes with their deep flavors and histories will always have a place.

I hope the world will one day celebrate foods like Ekpang Nkukwo as proudly as we do here. Let technology give them wings, but let the roots stay planted in our culture. In Akwa Ibom, our pots will keep boiling, our leaves will keep wrapping, and our stories will keep flowing one delicious bite at a time.

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