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Onga showcases African culinary heritage at AMVCA 2025 cultural day

Published 9 hours ago2 minute read

Nigerian seasoning brand Onga played a prominent role in the 2025 Africa Magic Viewers’ Choice Awards (AMVCA) Cultural Day, using the event to spotlight African culinary traditions under the theme “Festival of Flavours.”

The event, held at the AMVCA Cultural Village in Lagos, featured a range of local dishes from across Nigeria, including Egusi and Yellow Garri, Amala and Ewedu, Miyan Kuka and Masa, and Ofada rice with Ayamase sauce. Attendees also enjoyed palm wine and grilled meats, with the Onga team ensuring that each meal reflected authentic African tastes.

The celebration drew attention from actors, content creators, and musicians, including Enioluwa Adeoluwa and Bamike Olawunmi-Adenibuyan, who co-hosted the event. Traditional fashion and live performances added to the atmosphere, with guests participating in dance sessions accompanied by live percussion.

In his remarks, Adebola Williams, Marketing Director at Promasidor Nigeria Ltd., said the event marked the third consecutive year of the brand’s involvement with the AMVCAs. He reiterated the company’s aim to support African cultural narratives and local talent through continued sponsorship.

During the AMVCA main gala, Onga sponsored three categories: Best Indigenous Language (West Africa), which went to Lateef Adedimeji for “Lisabi”; Best Scripted Series, awarded to *Inside Life*; and Best Non-Scripted Series, won by *Wa Milele*.

Oladapo Oshuntoye, Culinary Category Manager at Promasidor Nigeria, said the company’s involvement was designed to highlight the connections between food, storytelling, and African identity. He noted that the brand’s participation was a deliberate effort to bring attention to Nigeria’s cultural assets through multi-sensory experiences.

The event was part of Promasidor’s broader strategy to position its brands in support of the creative and cultural sectors across Africa.

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The Guardian Nigeria News - Nigeria and World News
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