Ekiti State, the “Land of Honour’’ known for pounded yam consumption continues to dazzle revellers at the ongoing National Festival for Arts and Culture (NAFEST) with the local delicacy.
Revellers on Tuesday in Ado-Ekiti attested to how delicious Ekiti pounded yam has been as they took the local delicacy at breakfast, lunch and dinner.
Some tourists said the local delicacy was so inviting and delicious that it should be marketed globally.
They said it was a special delicacy that was capable of projecting the nation as the hub of culinary tourism.
Mrs Motunrayo Salaudeen, one of the exhibitors from Ogun State at NAFEST said she was intrigued at the speed with which Ekiti State people prepared pounded yam in spite of the energy-sapping process.
She urged the Ekiti State government to leverage the rate at which the delicacy is loved locally and project it internationally.
“Ekiti State could be seen as the hub of culinary tourism if the state can properly project it to the world.
“I am enjoying myself here in Ekiti State; pounded yam is a meal to always look forward to and should be taken to the global arena,’’ she said.
Alhaji Yakubu Danbaba from Jigawa said he took pounded yam at Ado-Ekiti as early as 8 a.m. each day without experiencing stomach upset and it is a delicacy he was not used to.
He said he was convinced that Nigeria is well-endowed with local cuisines capable of projecting the nation as a hub of culinary tourism.
He urged each state government to package their local cuisines, rebrand and market them to the world for global recognition and acceptance.
Mrs. Idowu Olawale, from Lagos State, said she had been taking pounded yam since the commencement of the 34th NAFEST and had not been tired of it.
Olawale said this was a delicacy that gave unusual energy and urged the Ekiti State government and other states in the southwest to work together to market the delicacy to the world.
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Pounded yam is mostly consumed by revelers at the restaurant wing of the festival venue.
Mrs Cecilia Adaba, one of the restaurant operators said most revellers went for pounded yam in preference against other delicacies.
The festival began on Nov. 14 and ends on Nov. 20 with more than 26 states participating.
The theme for 34th NAFEST is “Celebrating national unity in diversity.’’ (NAN)
