Every culture in Nigeria has a signature food, one that makes each place and community a targeted destination for food experience hereby aiding local tourism in a way that not only boosts the economy of the country but also stimulates development and innovations.
It is called Food tourism, which over the years has become a major driving force to why people visit destinations to explore the food culture of a place; hence this aspect of the sector is considered an economic goldmine not only in Nigeria but globally.
Studies have shown that a huge percentage of tourists put it on the top of their to-do list when visiting a destination to experience local food. The food tourism, also called culinary or gastronomy tourism has become the heartbeat of both the hospitality and overall tourism industry as people travel from far and near within and outside the country simply to explore and experience local cuisines tagging it, the ‘taste’ of the place.
Ibitoru Allwell-Brown, founder of Angies Ice Cream & Pastry is one of the many Nigerians who have made the country a destination for travellers to explore its cuisine through handcrafted gelato, artisan pastries, and curated dessert experiences.
“Angies is more than a dessert, it is an invitation to experience Nigeria differently,” she declared in a recent chat with The Guardian. From the vibrant streets of Port Harcourt to the bustling food culture of Abuja, Ibitoru is crafting more than desserts, she is shaping a flavourful new chapter in Nigerian food tourism.
Born in Port Harcourt, Rivers State, Ibitoru was raised around excellence. Her late mother, whom Angies is named after Ms Ibifiri Angela Iyeimo led teams in the south-south leading hospitality brand chain Delta Hotels Ltd, which owned Hotel Presidential, Hotel Olympia etc. Her father, Captain Bara Allwell-Brown, made history among the first group of indigenous pilots in Nigeria. “My parents showed me early that work is more than duty – it’s about vision, consistency, and impact,” Ibitoru noted.
Following a stint at Robert Gordon University Scotland, Ibitoru leveraged her Masters in Purchasing & Supply Chain Management at British Gas, as procurement personnel. Her business journey spans from merchandising in the beauty space and snail farming where she worked closely with local farmers.
Ibitoru’s first scoop into the dessert course space started in 2014, when she opened Kogi’s first gelato bar. However, it was in Abuja, during the pandemic that the Angies brand came alive as an event-focused dessert catering brand that celebrates indulgence, innovation, and Nigerian hospitality.
Ibitoye said: “Dessert is a universal language of celebration, and we saw a gap in how premium experiences were delivered at events. This is what initiated Angies – born out of the desire to create memorable moments through quality, beauty, and bold flavours from our ice cream carts. Today, Angies Ice Cream has become a staple at weddings, corporate functions, and private brunches in Abuja and beyond. Angies recently catered in Bayelsa at Nigerian Content & Monitoring Development Board. Angies offerings include over a dozen rotating gelato flavours which includes local flavours such as Fura & Dawa gelato and others. Angies is the choice of award-winning chefs, like Afro-fusion Chef Linda Ajala whom we collaborate closely to curate Afro fusion flavours. Angies also serves elegant breakfast boxes & buffets, desserts and seasonal specials, the brand invites both locals and tourists to taste Nigeria’s evolving culinary identity.”
She continued, “We’re proud to fuse international techniques with locally loved and sourced ingredients. This is also a way of supporting our local farmers; by creating flavours that spark nostalgia and discovery through their farm produce.”
At the heart of Angies is a commitment to food as experience. “We don’t just serve dessert, we create emotion. Whether it’s a nostalgic throwback to a childhood treat or the first taste of something entirely new, each bite is a chance to connect,” Ibitoru noted.
Beyond the kitchen, Ibitoru sees Angies as a vehicle for transformation. The brand actively supports organisations like Heritage Orphanage and takes the challenge to train and hire young people, male and females. “Our values of excellence, hospitality, innovation, and impact are woven into every part of our work.”
Speaking on the challenges the brand experiences, Ibitoru said: “Double taxation, fluctuating supply costs, and labour shortages are our major challenges, however we have remained undeterred through it all.”
Speaking on the place of food tourism in Nigeria, Ibitoru said “Food tourism is still under-celebrated in the country, but I believe brands like ours can help shape a new narrative – one that puts local creativity, flavour and service on the map.”
Looking ahead, the Angies boss is optimistic that the brand will become a culinary landmark – a name that inspires pride and draws both domestic and international visitors to experience Nigeria through dessert. “Angies isn’t just about what we serve, it’s about what we represent: joy, excellence, and the sweet side of Nigerian culture,” Ibitoru said.
She further said: “Dessert is just the beginning. Our real mission at Angies is to bring people together – to make them feel seen, celebrated, and inspired.”
