The Golden Penny Soup Festival, hosted by Flour Mills of Nigeria Plc, delivered more than a culinary showcase at Liberty Stadium as expert-led sessions equipped hundreds of attendees with practical skills and business insights for income generation.
The Golden Penny Soup Festival drew an estimated 300 participants to its masterclass series, where food enthusiasts, aspiring entrepreneurs, and creatives explored ways to transform culinary passion and traditional crafts into sustainable ventures.
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Chef Abisola “MealsbyAbi” Adebayo, a leading food creator, guided participants through “The Food Creator’s Money Playbook,” a session focused on converting content creation into revenue.
Chef Adebayo explained that creating visually appealing food content is only a starting point, stressing the need to build value-driven platforms and identify clear monetisation pathways.
“Many people focus on aesthetics, but the real opportunity lies in turning creativity and audience engagement into structured income,” Chef Adebayo said.
Another compelling session was led by Chef Geena, who challenged conventional food narratives with her presentation titled “The Nigerian Food Nobody Is Talking About.”
Chef Geena highlighted lesser-known indigenous dishes and ingredients, encouraging participants to explore Nigeria’s rich culinary diversity beyond staples such as egusi and efo riro.
Chef Geena noted that underrepresented foods offer a powerful storytelling advantage. She added that nostalgia and cultural identity can help position such dishes for modern audiences, particularly younger consumers seeking authenticity.
The session also examined emerging business opportunities, including niche pop-up dining and curated supper clubs, which are gaining traction in urban food culture.
Chef Geena encouraged participants to rethink presentation and branding to appeal to Gen Z and Gen Alpha audiences.
Beyond the kitchen, the Golden Penny Soup Festival extended into creative enterprise through a hands-on tie-dye masterclass facilitated by textile artist Adeola Ogunleye.
Participants learned practical techniques for producing high-quality designs while gaining insight into turning the craft into a viable business.
“No two tie and dye pieces can ever be exactly the same because they are handmade, but they can be consistent in quality,” Adeola said, emphasising the importance of using 100 per cent cotton and authentic materials to achieve professional results.
Chef Polan added a financial perspective with “The Price for a Plate,” a session that unpacked the economics of running a food business in Nigeria.
The discussion covered ingredient costs, operational expenses, and the importance of strategic pricing to ensure profitability in a challenging market environment.
The Golden Penny Soup Festival comes amid growing interest in Nigeria’s creative and food economy, where individuals increasingly seek alternative income streams.
Industry observers note that similar brand-led experiential events have gained momentum in recent years, combining cultural celebration with practical empowerment.
By integrating education with entertainment, the festival offered what many described as a transformative experience.
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Attendees left not only with an appreciation of Nigerian soups and Semovita but also with actionable knowledge capable of shaping new business ventures.
