Field visit Forgotten Foods

11 - 14 February 2025. Ibadan, Nigeria. The Global Forum for Agricultural Research and Innovation (GFAiR) organised a proposal write shop at IITA/Ibadan to target funding opportunities on Forgotten Foods.

14 February. The final day was an opportunity to visit the Bodija Market, a popular open-air market located, Ibadan North, Oyo State, South Western Nigeria. The market was originally a fighting arena, which is reflected in its name. The market was established in October 1987. Its establishment came as a result of growth and overcrowding at the Orita Merin foodstuff market in Ibadan.

The location of the market is close to the Oyo-Ogbomoso-Ilorin interstate road network. This allows produce farmers from Northern Nigeria and from Northern Oyo state easier access to transport their produce to the market. Also, a timber market exist in close proximity to Bodija. 

The design of the market is such that each produce such as pepper, beans, potatoes, rice and yam has its own rows of stalls.

The market is a mixture of open space trading and concrete and wooden stalls. A lot of wholesalers gravitate towards ownership of the concrete stalls while retailers own most of the open space kiosks and trading locations.

Bambara groundnuts (Vigna subterranea). They are a highly nutritious legume, commonly grown in Africa, and are valued for their resilience in arid conditions. 

Bambara groundnut is a highly nutritious, drought-resistant legume widely used for food, animal feed, and soil enrichment. It is rich in protein (18–25%), fiber, and essential minerals like iron, calcium, and magnesium, making it a valuable food for health and food security. The seeds are consumed boiled, roasted, or ground into flour for porridge, bread, and gluten-free products, and can also be processed into plant-based milk. With a low glycemic index, it is suitable for diabetics and offers antioxidants that support overall well-being. 

Processing methods include drying, roasting, boiling, fermentation, and milling to enhance flavor, digestibility, and storage life. Its ability to improve soil fertility and thrive in harsh climates makes it a key crop for sustainable agriculture and food security.

Cowpeas (Vigna unguiculata), commonly known as black-eyed peas or Southern peas. Cowpeas are a staple legume in many parts of Africa, Asia, and the Americas, valued for their drought tolerance and high protein content. They are used in a variety of dishes, including stews, soups, salads, and porridges, and can be processed into flour or fermented for traditional foods. 

Cowpea , is a drought-tolerant legume widely consumed for its high protein (20–25%), fiber, and essential minerals like iron, magnesium, and potassium. It is used in stews, soups, porridges, and as flour for baked goods, while its leaves and husks serve as nutritious animal feed. With a low glycemic index, it supports blood sugar control, digestion, and heart health. As a nitrogen-fixing crop, it improves soil fertility and is often grown in rotation with cereals. Thriving in warm climates with minimal water, cowpea matures in 60–90 days and plays a crucial role in food security and sustainable agriculture.

Oloyin beans, also known as honey beans (Vigna unguiculata). These are a variety of cowpea (Vigna unguiculata), commonly grown and consumed in West Africa, especially in Nigeria. Honey beans are slightly sweeter than regular cowpeas and are often used in dishes like akara (bean cakes) and moi moi (bean pudding).

Oloyin beans, are a sweet variety of cowpea rich in protein (about 20–25%), fiber, iron, and essential minerals like magnesium and potassium, making them excellent for muscle growth, digestion, and heart health. Their natural sweetness enhances dishes without the need for excessive seasoning, making them a favorite in West African cuisine. They are commonly used in traditional meals such as akara (bean fritters), moi moi (steamed bean pudding), and stews, often cooked with palm oil, onions, and spices. To prepare, the beans are typically soaked to soften the skin, blended or mashed, and then cooked depending on the dish. With a low glycemic index, they help regulate blood sugar levels, making them a nutritious choice for diabetics and a staple for healthy eating.

Ukwa, also known as African Breadfruit (Treculia africana). Ukwa is a highly nutritious and protein-rich seed widely consumed in West Africa, especially in Nigeria. It is commonly used to prepare Ukwa porridge, where it is boiled and cooked with ingredients like palm oil, crayfish, and spices. It can also be roasted and eaten as a snack or ground into flour for baking. Rich in protein, fiber, essential minerals, and healthy fats, Ukwa supports digestion, boosts energy, and is beneficial for heart health.

Ukwa, is a highly nutritious seed rich in protein, fiber, healthy fats, and essential minerals like calcium, magnesium, and potassium, making it beneficial for heart health, digestion, and overall energy levels. It is commonly prepared as Ukwa porridge, where the seeds are boiled until soft and cooked with ingredients like palm oil, crayfish, pepper, and sometimes stockfish or meat for added flavor. 

It can also be roasted and eaten as a crunchy snack or ground into flour for making bread and other baked goods. For storage, dried Ukwa should be kept in airtight containers in a cool, dry place to prevent spoilage and insect infestation, while fresh Ukwa can be preserved by refrigerating or freezing. Its versatility and health benefits make it a staple in West African cuisine and a valuable food for nutrition and food security.

White Cowpea (Vigna unguiculata), also known as black-eyed peas or white beans. These legumes are widely consumed for their high protein content (about 20–25%), fiber, and essential minerals like iron, magnesium, and potassium, making them beneficial for digestion, muscle growth, and overall health. They are commonly used in dishes like moi moi (steamed bean pudding), akara (bean fritters), soups, and stews, or simply boiled and eaten with rice, yams, or vegetables. White cowpeas can also be milled into flour for baking or porridge. For storage, they should be kept in airtight containers in a cool, dry place to prevent insect infestation, or frozen for long-term preservation. 

They are prepared in various ways, including boiling for stews, blending into moi moi (bean pudding), frying into akara (bean fritters), or milling into flour for porridges and gluten-free baking. Their low glycemic index makes them suitable for diabetics, while their high fiber content supports gut health and weight management. Naturally gluten-free and heart-healthy, cowpeas are a staple in many diets, offering versatility, affordability, and resilience in drought-prone regions.