The Gut Health Revolution: How Folasade Akinwumi is reclaiming Nigeria’s culinary heritage

A transformative movement is underway to champion gut health through indigenous spices, fermented foods, and fibre-rich staples in Nigeria. Leading this charge is Folasade Akinwumi, a food scientist dedicated to reconnecting people with the healing power of their traditional ingredients.

As modern diets tilt toward processed seasonings and convenience, she’s bridging ancestral wisdom with cutting-edge science, preserving a culinary heritage while positioning it as a global model for sustainable, gut-friendly eating.

Akinwumi’s passion began in in Ogbomoso, Osun State where her grandmother’s remedies bitter leaf for stomachaches, and ginger for digestion were everyday staples. “These were second nature to us,” she recalls.

A degree in food science later revealed the science behind those cures. Her struggles with bloating as a young adult cemented a lifelong mission; proving that Nigeria’s kitchens hold solutions to modern health challenges.

This movement thrives on rigorous research. Studies have illuminated the prebiotic and probiotic riches of Nigerian staples, often overshadowed by Western trends like yoghurt or kombucha. Ogi, a fermented porridge of maize or sorghum, boasts lactobacillus strains that rival commercial probiotics, boosting immunity and curbing inflammation, according to the Nigerian Institute of Food Science.

A 2022 study of 150 participants found that daily ogi consumption increased beneficial gut bacteria by 20% over three months. Nunu, a northern fermented dairy drink, enhances gut microbiome diversity often surpassing pricier imports with a 2023 trial showing it outperformed Greek yogurt in microbial richness for 60% of subjects. The scientist’s trials extend to spices. Research from the University of Ibadan suggests that uziza’s carminative compounds reduced bloating in 70% of 80 volunteers over two weeks, though larger studies are pending.

Turmeric’s curcumin has been shown to ease gut inflammation in global meta-analyses, with Nigerian researchers now testing its synergy with local diets. Prebiotics shine too, unripe plantains and beans, rich in resistant starch, feed beneficial bacteria naturally. Other traditional foods, such as fermented locust beans popularly known as iru and African breadfruit, have also been linked to gut health benefits in preliminary lab studies, though more human trials are needed to fully understand their potential. “These foods are affordable and abundant,” Folasade notes, “yet their power is underappreciated.”

For decades, Nigeria’s spicy dishes—pepper soup, ata rodo-laden stews have been blamed for ulcers and acid reflux. Through public campaigns and a review in the African Journal of Nutrition and Dietetics, these myths are crumbling. Ulcers stem from H. pylori bacteria or NSAID overuse, not chili peppers, with capsaicin even shown to protect the stomach lining in a 2021 study of 300 patients. Acidic foods like tomatoes face similar misconceptions. Reflux, the advocate explains, ties more to a weakened esophageal sphincter than food acidity—think obesity or late-night meals. “Moderation is key,” she advises, a message spreading through workshops and awareness campaigns. Still, Folasade cautions that traditional foods aren’t a panacea. “For severe gut issues like H. pylori infections, these complement antibiotics, they don’t replace them,” she says, balancing tradition with medical reality.

Tailored solutions matter too. School breakfast programmes are encouraged to incorporate millet-based porridge and other fibre-rich foods to support children’s digestion. Hospitals should test nunu-supplemented meals, this will aid faster recovery rate in digestive surgery patients. For seniors with sensitive stomachs, milder cloves are recommended over fiery peppers. It’s a practical, inclusive approach—and it’s working.

Beyond health, this vision embraces sustainability. Nigeria, the fourth-largest producer of turmeric, contributes about 3% of global annual production, yet poor transport networks limit urban access. Scaling nationwide requires better roads and market links. Folasade advocates for government subsidies to bridge this gap, aiming for a 50% reduction in import reliance by 2030.
Challenges persist. Processed food giants flood airwaves with convenience ads, and Western diets lure younger generations from ogi, seen as outdated. “My kids wanted burgers, not porridge,” admits Lagos farmer Tunde Okoye, who now grows ginger for Folasade’s blends.

“But seeing their energy improve with ogi changed their minds—and my sales.” Dr. Chika Eze, a gastroenterologist in Abuja, adds, “Patients on nunu show less inflammation than those on imports. The data’s early, but it’s promising.” Consumer education efforts are increasing, and more Nigerians are seeking natural solutions for digestive health. Social media and online platforms play a role in spreading awareness, featuring testimonials from individuals who have improved their well-being by returning to traditional foods. “Our cuisine holds its own,” Folasade beams.

As gut health gains global traction, Nigeria’s place in the conversation grows. Unlike kombucha, which relies on imported cultures, ogi uses local grains, making it cheaper and more sustainable. Kimchi may pack probiotics, but nunu’s dairy base offers protein alongside bacteria—a dual benefit for malnourished regions. Plans include a mobile app for tracking fibre intake and a cookbook merging tradition with modern flair. There are also discussions about collaborating with researchers and health institutions to further document the benefits of indigenous Nigerian foods. “A healthy gut underpins wellness,” Folasade insists. “Our foods have sustained us for generations—it’s time to reclaim their power.”

From Oyo State to worldwide influence, this movement isn’t just preserving a culinary soul, it’s proving Nigeria’s traditions are a health blueprint for all.

“The answers are in our kitchens,” she says. “We just need to use them wisely.”