LAGOS, Jan 27 (Reuters) – In his newest exhibition, Nigerian artist Olufela Omokeko is exploring the significance of meals preservation in a rustic the place meals is usually spoiled as a consequence of lack of fast entry to markets and chilly storage.
Throughout a latest artwork exhibition in Iwaya, a slum within the business capital Lagos, friends additionally had the prospect to style Omokeko’s puree from dried tomatoes, peppers and native spices as he showcased age-old traditions on the best way to lengthen the shelf lifetime of perishable meals.
Nicknamed “son of a pepper vendor,” Omokeko grew up seeing ladies who promote perishables at their properties or on the market throw away meals as a result of it was rotted.
That downside stays, and Omokeko hopes to point out Nigerians who come to his exhibitions the best way to dry and mix meals to protect its lifespan whereas sustaining the style.
Reporting by Seun Sanni; writing by MacDonald Dzirutwe; modifying by Diane Craft
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