Cultural Influence of Local Food Heritage on Sustainable Development

Abstract

This article explores relations between cultural heritage and cultural values for sustainable development in the Enugu region. It discusses the potential to advance a cultural approach to sustainable development of regions by examining the cultural food heritage and relating it to cultural values. Based on empirical research, the article employed a mixed-methods approach to examine the relationship between the identified major local food heritage and cultural values for sustainable regional planning and development. The study examined primary data from 380 community elders, traders, and relevant institutions—including the Ministry of Arts and Culture and the Ministry of Agriculture—through interviews, participant observation, and questionnaires. Data were analyzed using SPSS and Pearson product–moment correlation. Findings identified eight local food heritages and six cultural values. The findings suggest that promoting and preserving local food heritage can be crucial in fostering sustainable cultural values and contributing to sustainable regional development. The local food had a statistically significant influence on cultural values. The Pearson correlation result (p-value = 0.000) shows a strong correlation between the local food heritage and cultural values for sustainable regional planning and development. However, the study also identified several challenges threatening the sustainability of local food heritage in the region, including high costs, small-scale farming, insecurity, climate change, and poor transportation. The study recommends the development and implementation of comprehensive policies and programs that prioritize the preservation and promotion of local food heritage while addressing the identified challenges.

1. Introduction

Cultural heritage is a powerful catalyst for sustainable regional development, acting as the essence that defines and shapes regions. Without culture, regions would lack distinct identities and the rich tapestry of traditions that make them unique. Urban spaces, in particular, are a living canvas that vividly portrays the image of a city deeply embedded in its ancestral heritage [1]. In the early days of urban planning practice, cultural heritage was often perceived as a barrier to sustainable regional development. However, this perspective underwent a fundamental shift in 1996 when culture and sustainable regional development emerged as a matter of global debate [2,3,4]. This pivotal shift in discourse recognized the inextricable link between preserving cultural heritage and achieving sustainable development goals, marking a turning point in how urban planners and policymakers approached these interrelated domains [5]. Contemporary times have witnessed a pressing environmental crisis in the form of food insecurity, ravaging African countries, particularly Nigeria [6]. This crisis has underscored the urgent need for a new regional sustainable development paradigm that holistically addresses these regions’ multifaceted challenges. Merely relying on conventional development models prioritizing economic growth at the expense of cultural preservation and environmental sustainability is no longer tenable. To reduce vulnerability and environmental footprints, the regional development model should make provision to “re-humanize” both urban and regional environments by enhancing a sense of belonging, increasing social cohesion, even distribution of wealth, equitable distribution of food, and access to other regional resources, and more integration among residents. The report of UNESCO [4] recognizes that cultural heritage historically has been a driving force behind regional sustainable development.

The practices to integrate cultural heritage into regional sustainable development are currently going on to the extent that the international community considers it a significant component and innovation of strategic regional planning for sustainable development. Cultural heritage is an integral part of people’s well-being and regional development. Food—a part of cultural heritage that equips the individual with a social environment—is a significant indicator of the identity of individuals [7,8]. Regions are transformative platforms, but the transformative potential of regions has not been fully harnessed, considering the challenges of the food crisis in the regions of Africa, including Nigeria [9]. Since the 1990s, most sub-Saharan regions have experienced demographic shifts in populations, rapid urbanization, and globalization, including cultural tensions [10]. However, the attempts to include culture in international policy have not been fully achieved [11]. This is because the relationship between cultural heritage and sustainable regional development is not yet understood. Regions are shaped by cultural values and institutional functions, including what people should or should not eat, how and where food should be prepared, and when food should be eaten [12,13,14].

Nigeria is a nation characterized by a pluralistic and diversified array of cultures. In this rich tapestry of cultural diversity, there is a pressing need to promote and uphold cultural practices that emphasize virtue, as these serve as a pivotal foundation for a growth-oriented and thriving economy [15]. Across the globe, cultures exhibit unique and distinct practices that reflect people’s identities and lifestyles [16], architecture, and urban space [17]. In the southeastern region of Nigeria, particularly in Enugu, the cultural ecosystems and diversity can serve as essential components of the infrastructure to support the dynamic and sustainable economic development of the region [18]. However, food insecurity has emerged as a significant environmental challenge, posing a threat to sustainable regional development in sub-Saharan cities, as documented by the United Nations Food and Agriculture Organization [19]. Fortunately, the people of Enugu possess a diverse cultural food heritage that, if properly harnessed and preserved, can sustain the lives, identities, pride, and overall development of the region. Regrettably, these rich cultural food traditions are gradually fading, arousing concern and interest in investigating this phenomenon [20]. While some scholars [21,22,23,24] have conducted studies on cultural values, these studies have primarily focused on limited aspects, such as the type and choices of enterprises that societies engage in. The study conducted by Zocchi et al. [25] delves into the dynamics of food heritagisation and examines the associated risks. While it primarily constitutes a literature review, its objective is to provide insights into the strengths and limitations of food heritagisation in enhancing the socio-cultural sustainability of the food system. Similarly, ref. [26] conducted exploratory research to identify key agroecological initiatives in Spain, particularly those endorsed by public administrations. They advocate for alternative agri-food systems rooted in agroecology and food sovereignty as a cultural heritage strategy to promote sustainable local development. Furthermore, the research by Kapelari et al. [27] sheds light on the significance of cultural knowledge in educating about sustainable food choices, stressing the need to integrate food heritage into educational frameworks to promote sustainable practices.

Though previous reviewed studies provided useful insights on cultural food heritage, there remains a dearth of knowledge and a lack of verified empirical research on the environmental influence of cultural heritage, with particular reference to local food and cultural values and their role in fostering sustainable regional development in Enugu. This knowledge gap highlights the urgent need for a comprehensive investigation into the interplay between local food, cultural values, and their collective impact on sustainable development in the Enugu region. Such an exploration holds the potential to uncover invaluable insights and strategies for preserving and leveraging the region’s cultural food heritage, thereby promoting the sustainable development of Enugu and contributing to the overall growth and prosperity of Nigeria’s southeastern region. Therefore, the study objectives include identifying the local food heritage in the region, examining the cultural value, and finally determining the major challenges to local food heritage in the Enugu region. The null hypothesis [Ho] raised was that there is no significant relationship between local food heritage and cultural values for sustainable development in the study area. This analysis is beneficial as it provides a basic knowledge of the local food heritage of Enugu and its cultural values, serving as reference material for further research and a guide for policy formulation.

By focusing on the Enugu region and the specific intersection of local food, cultural values, and sustainable development, this study provides important empirical insights into an understudied aspect of cultural heritage. It contributes to bridging the knowledge gap identified in the literature and offers a nuanced, context-specific understanding of how local food traditions and their cultural significance can be leveraged to promote sustainable development initiatives in the region.

Theoretical Framework

This study operates within the anthropological framework of food culture as defined by Counihan and Van Esterik [28], who emphasize food’s role as both a cultural artifact and social mediator. According to these scholars, food is not only a means of sustenance but also a dynamic medium through which individuals and communities express identity, negotiate relationships, and transmit traditions. This anthropological perspective situates food within broader cultural and social structures, making it a lens through which values, practices, and societal changes can be understood.

Cultural values, in this study, are defined as the learned, shared, and enduring orientations toward food and eating that influence choices and behaviours [29]. These values are shaped by historical, social, and environmental contexts, making them deeply embedded within a community’s cultural identity [30]. For instance, in the African setting, specific local food are present in a certain context and have a symbolic undertone. By focusing on these shared practices, cultural values provide a framework for understanding how food functions as a marker of identity and as a medium for sustaining community bonds. Cultural values are inherently dynamic, evolving in response to external influences such as globalization, urbanization, and climate change. However, they remain anchored in the collective memory and lived experiences of a community. This study examines cultural values not as static artifacts but as active agents shaping and being shaped by interactions between individuals, their communities, and their environment. By analysing these values within the Enugu region, the research highlights the interplay between tradition and innovation in food practices.

Furthermore, in our context, sustainable development follows the UNESCO [31] framework for culture in sustainable development. This framework emphasizes the “ability of current generations to meet their needs while ensuring future generations can preserve and develop their cultural identity and practices”. This definition recognizes the interdependence of the three pillars of sustainability: environmental, social, and economic. However, this study focuses primarily on cultural sustainability, as defined by Soini and Birkeland [30], underscoring the importance of cultural heritage, practices, and identity in achieving long-term sustainability. Cultural sustainability involves preserving and promoting cultural practices that enhance the well-being of communities while ensuring their resilience to external challenges. It acknowledges the intrinsic value of culture as a driver of social cohesion and economic development. For example, the preservation of local food heritage in Enugu is not merely about maintaining traditional recipes; it is about safeguarding the cultural ecosystem that supports these practices, from agricultural methods to community festivals.

The anthropological framework employed in this study enables a holistic understanding of the relationship between food, culture, and sustainability. It highlights how cultural practices related to food are embedded in broader social and ecological systems. This approach also recognizes the agency of communities in shaping their own sustainable futures. By focusing on the Enugu region, the study explores how local cultural values are negotiated and redefined in the face of contemporary challenges such as climate change, urbanization, and economic pressures. Moreover, this framework provides a critical lens for examining the tensions and synergies between cultural preservation and innovation. While preserving traditional practices is essential, communities must adapt to changing circumstances to remain resilient. For example, adopting modern farming techniques in Enugu can complement traditional agricultural knowledge, ensuring both environmental sustainability and the continuity of local food heritage. The current study focuses on assessing sustainable development through the lens of cultural sustainability, with specific attention to the role of local food heritage in fostering social cohesion, economic resilience, and environmental stewardship. However, this does not negate the importance of sustainability’s environmental and economic pillars. Rather, it highlights the interconnectedness of these dimensions. For example, the environmental context—including soil fertility, climate conditions, and biodiversity—directly influences the availability and quality of local foods. At the same time, economic factors such as market access and production costs impact the viability of traditional food practices.

2. Literature Review

While the importance of cultural heritage in sustainable development is widely acknowledged, Hari [32] observed that conserving cultural heritage often takes a backseat to other pressing issues such as infrastructure development, poverty alleviation, and job creation. However, Hari argues that if cultural heritage is conserved and properly harnessed, it can help safeguard resources, revitalize local economies, and cultivate a sense of identity and pride among residents. Asibey et al. [33] adopted a convergent parallel mixed design to assess the extent to which cultural values influence the type of cultural industries established in Ghana, focusing on the kente textile industry in Adanwomase. The study identified six key cultural values—such as festival celebrations and traditional customs—and investigated their influence on the establishment of the textile craft industry. The findings revealed a strong correlation between these identified cultural values and the establishment of the textile industry in Adanwomase, highlighting the potential for cultural values to shape economic activities and industries. On a broader scale, UNESCO’s [4] International Conference on “Culture for Sustainable Cities” recognized the pivotal roles of culture and cultural heritage in contributing to the New Urban Agenda, aiming to make cities safe, sustainable, liveable, and resilient. This underscores the growing recognition of the inextricable link between cultural heritage and sustainable urban development. Cobbinah et al. [34] explored the influence of the culture of informality on urban planning and development in Kumasi, Ghana, analyzing how local people perceive and consider their culture as a tool for urban planning and development. Their findings indicated that four out of five identified values of the culture of informality had a positive and statistically significant influence on urban planning and development. However, they also highlighted the institutional neglect of the culture of informality in urban planning due to a dearth of knowledge regarding the relevance of informality in urban development. This neglect has led to environmental and socioeconomic challenges, including the extinction of green spaces, underscoring the need for a more inclusive and culturally sensitive approach to urban planning and development. Furthermore, Al-Alawi et al. [35] investigated the feasibility of promoting a cultural approach to sustainable urban development through the utilization of urban spaces with potential. The study illustrated that proper design and planning of shelters can be achieved without compromising the cultural environment and livelihoods of the inhabitants. Holz et al. [36] explored the relationship between four selected cases of cultural actors and the different policies of two cities, Hamburg and Hanover, in Germany. The authors pointed out the missed opportunities for innovative forms of transversal partnerships through a culturally sensitive urban policy, highlighting the need for a more integrated and collaborative approach that recognizes the role of cultural actors and practices in shaping sustainable urban development. Sitas [37] provided a broader perspective by revealing how cultural heritage intersects with urban planning, design, and development, using two African cities as case studies. These studies by [35,36] highlight the complexities and nuances involved in integrating cultural considerations into sustainable urban development. They stress the need for culturally sensitive urban policies, innovative partnerships with cultural actors, and a more inclusive understanding of cultural heritage that encompasses both tangible and intangible forms. Additionally, they emphasize the importance of context-specific policy approaches that recognize the unique cultural landscapes and dynamics of different regions, such as African cities, rather than imposing normative assumptions or global agendas without considering local realities. Conclusively, the reviewed studies emphasized the multifaceted roles that cultural heritage and values play in shaping sustainable development, from influencing economic activities and industries to informing urban planning and fostering a sense of identity and pride among communities. However, they also highlight the challenges and institutional barriers that hinder the effective integration of cultural considerations into development initiatives, such as a lack of knowledge, neglect of informal cultural practices, and prioritization of other pressing issues over cultural heritage conservation.

2.1. Culture and Sustainable Development Models

The relationship between culture and sustainable development has been conceptualized through three models proposed by [21]: culture in sustainable development, culture for sustainable development, and culture as sustainable development. These models summarize multiple ways of viewing the intricate relationships between culture and sustainability, highlighting culture as the foundational basis for sustainable development and acknowledging the ever-evolving dynamics between these two domains. Also, the study by Gravagnuolo et al. [38] underscores the participatory approach in the adaptive reuse of cultural heritage, demonstrating how cultural heritage can drive local sustainable development by enhancing community identity and fostering a sense of belonging. Despite the recognition of culture’s significance in sustainable development, integrating culture into sustainable development initiatives has remained a conceptual and operational challenge [7,30]. Navigating this integration has proven to be a complex endeavour for policymakers and practitioners alike.

2.2. Cultural Policies and Local Food Heritage

The essential role of culture in sustainable development has been underscored by various international organizations and national policies. UNESCO’s 2010 report on Ghana’s cultural policy, for instance, emphasized the importance of supporting research into the production of local foods and the compilation of traditional recipes as a means of encouraging Ghanaians to develop a culture of producing what they consume [39]. This initiative aimed to enhance Ghana’s cultural food heritage and align it with the nation’s developmental agenda. The impact of such cultural policies is evident in the findings of [39], which revealed that cultural activities contributed to 1.5 percent of Ghana’s Gross Domestic Product (GDP), with 41% of this contribution stemming from cultural activities, and 0.03% of the Ghanaian population gaining employment in cultural departments. These statistics highlight the economic and employment potentials of embracing cultural heritage, including local food traditions. Additionally, the work of Turner et al. [40] highlights the importance of biocultural heritage-based products, such as regional specialty foods, in sustainable rural development strategies, showcasing how cultural heritage can be leveraged to support livelihoods and promote sustainability.

2.3. Cultural Values and Social Stability

Researchers have recognized the profound influence of cultural values on the stability of social systems [41]. In many societies, local food is embraced as an expression of acceptance, love, and hospitality, deeply rooted in their cultural values [42,43]. For instance, both Chinese and African cultures have long-standing traditions of using local food as a means of welcoming and honouring guests, fostering social cohesion, and strengthening community ties. However, the integration of cultural values into sustainable development initiatives has not been without challenges. Policymakers have encountered issues of cultural exclusion, where certain cultural practices or traditions may be overlooked or marginalized in development policies and programs [42]. Addressing these challenges requires a nuanced understanding of diverse cultural contexts and a concerted effort to ensure inclusive and equitable representation of cultural values in sustainable development strategies. While previous studies such as [25,26] have explored food heritagisation and agroecological initiatives in European contexts, there is a lack of comparative studies examining how these models apply in African regions like Enugu. Similarly, cultural sustainability frameworks developed in the context of the global North often emphasize institutional partnerships and technological integration, which may not align with the localized, informal practices prevalent in sub-Saharan Africa. To address these gaps, this study offers an empirical investigation into the interplay of cultural food heritage and values in fostering sustainable development, providing a nuanced regional perspective.

3. Materials and Methods

3.1. The Study Area

Enugu State is the study area. The state is in the southeast region of Nigeria (see Figure 1), and it is located between latitude 6°30′ N and 6°50′ N and between the longitude 7°30′ E and 7°50′ E [44]. Historically, Enugu has played a significant role in Nigeria’s development. It served as the capital of the eastern region during the colonial era and was a pivotal location during the Nigerian civil war (1967–1970) [45]. Today, the state is a thriving regional area with a blend of modern development and deep-rooted cultural traditions [46]. Enugu State is one of the oldest and most culturally diverse states in the country, renowned for its rich heritage and diverse cultural foods [47]. The region’s cultural diversity is reflected more in its local food heritage, which encompasses a wide range of traditional dishes and culinary practices. Enugu’s local cuisine is a testament to the rich culinary traditions of the Igbo people. While predominantly inhabited by 95% of the Igbo population, Enugu exhibits significant intra-ethnic diversity with distinct Igbo subgroups, and each subgroup maintains distinct cultural practices while sharing broader Igbo cultural traditions [48]. The religious fabric reflects a complex interweaving of beliefs in Christianity (70%), Traditional African religion (25%), Islam and other religions (5%). Many residents practice religious syncretism, combining Christian beliefs with traditional practices, particularly in food-related ceremonies [49]. English serves as the official language, but several Igbo dialects are spoken across the region. These linguistic variations often influence food terminology and cultural expressions [50]. Enugu State is also known for its vibrant arts and crafts scene, with locally produced textiles, pottery, and woodcarvings being an integral part of the region’s cultural heritage [51]. Festivals and celebrations, such as the annual ‘Ofala’ Festival, further showcase the region’s cultural richness and the importance of preserving traditional practices. The State comprises seventeen local government areas: Aninri, Awgu, Enugu East, Enugu North, Enugu South, Ezeagu, Igbo Etiti, Igbo Eze North, Igbo Eze South, Isi Uzo, Nkanu East, Nkanu West, Nsukka, Oji River, Udenu, Udi, Uzo-Uwani. Enugu local government areas make up the state capital city. Enugu city is situated in the heart of the Igbo-speaking region and has a projected population of over 1.2 million as of 2022 [52]. Given its cultural significance and diverse local food heritage, historical relevance in the southeastern geopolitical zone, and urban–rural interface, Enugu presents an ideal setting for investigating the relationship between local food, cultural values, and sustainable development. The study aims to uncover insights that can contribute to the preservation and promotion of Enugu’s cultural heritage while fostering sustainable development initiatives in the region.

3.2. Research Design

This study employed a mixed-methods research design (see Figure 2), leveraging both primary and secondary data sources to investigate the relationship between local food heritage, cultural values, and sustainable development in the Enugu region of Nigeria. Secondary data sources, encompassing journals, articles, books, and online resources, were utilized to establish a contextual foundation and review the existing literature on the research topic. These secondary data provided valuable insights and theoretical underpinnings for the study. For primary data collection, the study adopted a mixed-methods approach involving quantitative and qualitative techniques. The quantitative component involved the administration of semi-structured questionnaires to various respondent groups. The qualitative component consisted of participant observation and key informant interviews.

The research design deliberately focuses on urban contexts while acknowledging rural food matrices through supply chain analysis and producer interviews. This urban emphasis reflects our interest in how food heritage adapts to the pressures of modernization. The identification of cultural values emerged through thematic analysis of interview data following Braun and Clarke’s [54] methodology, with values defined as recurring patterns of significance attributed to food practices by participants.

3.3. Sampling Technique

The Enugu region comprises 17 local government areas, providing a diverse and culturally rich setting for this study. Utilizing a multi-stage sampling technique, 17 communities were randomly selected from across the 17 local government areas in the region. These communities include Mpu, Agbudu, Ugwogo, Ihenwuzi, Amechi-uwani, Umana-ndiagu, Uhodo, Ezzodo, Ovo, Alor, Neke, Nkerefi, Edem, Ugwuoba, Obollo-eke, Amokwe, and Nimbo. The selection of these communities was designed to facilitate the identification of local foods, examine the associated cultural values, and investigate their influence on the well-being of the people for sustainable development. This approach ensured a comprehensive representation of the region’s diverse cultural heritage and local food traditions. Enugu region has a projected population of over 4.4 million [55], with an unknown variability in the proportion of the population across the different communities. To determine an appropriate sample size, Cochran’s formula [56], as shown in Equation (1), was employed, considering a desired confidence level of 95% and a precision of ±5%. This calculation yielded a sample population of 386, which is considered a reasonable size for the study.

$$\mathrm{n}={\displaystyle \frac{Z^{2}pq}{e^2}}$$

(1)

n = is the sample size

Z = standard error associated with the chosen level of confidence [typically 1.96]

p = variability/standard deviation

q = 1 − p

e = acceptable sample error

By focusing on these 17 communities across the Enugu region, the study aimed to capture the rich tapestry of cultural diversity and local food heritage that characterizes this area. The multi-stage sampling technique ensured a representative and unbiased selection of participants, while the sample size calculation using Cochran’s formula ensured the statistical reliability and validity of the findings.

3.4. Data Collection

Data collection was carried out using two methods: key informant interviews and questionnaire administration. The selection of respondents was guided by a multi-stage sampling technique. The initial stage involved identifying communities across all 17 local government areas in Enugu, ensuring geographical and cultural representation. Within these communities, respondents were purposively selected based on their roles as local food traders, elders aged 60 and above, or senior staff in the ministries of arts, culture, and agriculture. A total of 386 questionnaires were distributed randomly among the following four groups of respondents in a ratio of 3:2:1:1:

(a)

Local food traders

(b)

Elders aged 60 years and above

(c)

Senior staff in the state ministry of arts and culture

(d)

Senior staff in the state ministry of agriculture

The rationale for the questionnaire distribution ratio was that local food traders were more numerous than the other groups. These respondents were chosen because of their knowledge and familiarity with local foods. The questionnaire distribution and retrieval process took four researchers and local interpreters three months to complete. The researchers visited the communities on their respective market days, which occur once every four days, to distribute and collect the questionnaires. A total of 386 questionnaires were distributed over a three-month period from June to August 2022, and 380 were returned, representing a high response rate of 98%. The semi-structured questionnaires were designed and developed following the methodological framework established by Guerrero et al. [57] to obtain relevant information for a detailed assessment of the subject matter and to allow sufficient flexibility in approaching different community elders and traders. The respondents were asked to conduct the following: (a) Identify the local foods in their communities; (b) Provide information on the cultural value of these foods; (c) Express their perceptions on the influence of local food on cultural values for sustainable development; (d) Determine the environmental challenges to local food security for sustainable regional development.

The key informant interviews employed a purposive random sampling technique, following the methodology outlined by Marshall [58] and Kumar et al. [59]. From each of the 17 communities, one adult male and one adult female were randomly selected from those who expressed willingness to participate, resulting in 34 key informants. This approach aligns with Bernard’s [60] recommendation for balanced gender representation in cultural research. The selection process involved creating a pool of willing participants in each community, stratifying by gender, and using random number generation to select one participant from each gender stratum. The interviews were semi-structured, following Longhurst’s [61] protocol for qualitative research in cultural studies. Each interview lasted approximately 5–15 min and was conducted in the participant’s preferred language (either English or Igbo), with local interpreters assisting when necessary. The face-to-face random interviews of one willing adult male and female from each community were conducted and recorded electronically to gather first-hand data on local foods, their cultural values, and their influence on sustainable development. Through the participant observation, photographic images of local dishes were captured using a digital camera.

3.5. Data Analysis

Both quantitative and qualitative techniques were used to analyse the responses from various groups regarding the significance of local food on cultural values for sustainable development. The involvement of different institutions aimed to enhance the accuracy, validity, and superiority of the findings compared to a mono-method approach. Interviews were analysed thematically, and also the study employed statistical techniques to analyse the responses from the units of analysis. Quantitative data were presented in frequency tables, and Pearson’s product-moment correlation was used to test the relationship between local food and cultural values in the study area. The stated hypothesis for the analysis was: “Ho: There is no significant relationship between local food and cultural values for sustainable development in the Enugu region.” To test this hypothesis, the variables of local food and cultural values were identified. Respondents were asked whether these local foods influence cultural values through the administered questionnaire. This was a dichotomous question requiring a ‘regular’ or ‘irregular’ response. The “regular use” of local food for cultural values was regarded as the dependent variable, while the irregular use of local food for cultural values represented the independent variable. Pearson’s Product Moment Correlation Coefficients were employed to test the stated hypothesis at a 0.05 level of significance. Data were statistically analysed using the Statistical Package for Social Sciences (SPSS) version 21. A flow chart of the research method is depicted graphically in Figure 2 for a better understanding of the study’s process.

4. Results and Discussion

4.1. Local Food Heritage Analysis

At the community level, the researchers conducted a questionnaire survey to gather information about local foods in the region. However, they encountered challenges during the data collection process due to literacy levels among some community respondents, especially the elderly. This led to some discussions and clarifications while assisting the respondents in filling out the questionnaires. To augment the data-sourcing process, the researchers employed participant observation and conducted interviews with traders in traditional market settings. Through this interaction, the study discovered eight local foods in the region, including Abacha (African salad)—a dish made from dried shredded cassava, Akidi (Black Beans), Okpa (Bambara nut), Ukwa (Breadfruit), Fio-fio (Pigeon Peas), Ayaraya-Oka (ground corn), Igba-Oka (corn Mio-Moi), and Achicha (dry cocoyam). Abacha, often referred to as “African salad”, is a prominent local food heritage greatly enjoyed by the people of Enugu and visitors to the region. The study found that the local food heritage varies from community to community within Enugu, including the methods of preparation, presentation, and consumption, although the major ingredients and recipes remain the same. These identified local foods are commonly found and popular in the markets of Enugu, but they are generally more affordable at village markets. The availability of these local foods is greater during the harvest season with reduced market prices, and most indigenous people have traditional methods of preserving them until the next harvest. Through participant observations, the researchers have provided visual representations of the identified local food heritages in Figure 3, Figure 4, Figure 5, Figure 6, Figure 7, Figure 8, Figure 9 and Figure 10. According to the respondents during the interviews, cultural heritage, especially in the context of local food traditions, plays a crucial role in the sustenance of the community’s values, development, and tradition. It enhances community identity, preserves cultural diversity, and fosters economic growth, in addition to its significance for tourism. Several studies, like [25,26,27], have corroborated these findings and further emphasized the intricate relationship between local food heritage and sustainable development, highlighting the importance of preserving cultural knowledge and heritage for positive outcomes in local communities.

4.2. Analysis of Local Food and Cultural Values of the Enugu Region

Six cultural values in the region were identified. They include festivals, traditional marriage, funerals, child naming, family consumption, and pride/identity. The indigenous people of Enugu are known for the diverse nature of local foods that give the region a peculiar identity and pride to the communities. Every community in the region is known for its peculiarity. It implies that local food heritage plays a significant role in defining local identity and value and maintaining cultural differentiation at the regional level despite the homogenizing pressures from cultural globalization [62]. For example, Okpa is popularly used for the occasion by the indigenous people of Nsukka and Ebe in the Udi local government area of Enugu State and some other parts of Enugu. Okpa is one of the requirements presented to the Ndi Uyomdi [co-wife] of the village and Umunna [the men] during traditional marriage, coronation ceremonies, and funeral rites.

“Okpa represents unity in our community. During traditional marriages, when we present it to the Umunna [the men], it symbolizes respect and acceptance. My grandmother taught me that the way you present Okpa can make or break a marriage negotiation”, shared a 72-year-old male elder from Nsukka. Okpa serves as an appetizer and main course meal during occasions to welcome visitors or guests as a sign of friendship. Most vendors sell Okpa wrapped in thin transparent nylon bags or banana leaves. It is one of the most popular family-consumed foods for breakfast. Visitors prefer buying Okpa at the 9th Mile Corner in Ngwo near Enugu, Obolo Afor, for those traveling to the North or Aki Na Ukwa junction in Awgu for people traveling southwards. Okpa can best be eaten with Coke, Pap, soaked garri, or tea.

Abacha, often referred to as African Salad, is made with dried shredded cassava, fermented oil bean seeds, and spices. The food originated from Achi in Enugu State, Ezeagu, and even Obinagu in the Udi local government area of Enugu. Personal interviews and discussions with the community elders and traders identify Abacha as one of the most culturally valued local foods—it is consumed virtually in almost every community in the region of Enugu.

“In our culture, Abacha is not just food—it is our identity. When you come to any traditional marriage in Enugu, if there is no Abacha, people will ask, ‘Is this really a marriage ceremony?’ That’s how important it is”, explained a 67-year-old female elder from Udi. Abacha is a compulsory requirement for traditional marriage to be presented to the Ndi Uyomdi [co-wife] of the villagers and Umunna [the men]. It is served as an appetizer and is a highly cherished food in the region, especially in places like Ugwuoba in the Oji River Local Government Area, Agwu Local Government Area of Enugu State, and others. Most people like eating abacha along with fresh palm wine. No cultural event happens in Enugu State without Abacha on the menu. It can be prepared in various ways depending on the community you visit or the home you visit.

Akidi is a traditional and highly relished dish in Enugu State and the Southeastern part of Nigeria. It is made from a special type of beans locally known as African Black Beans or Cowpeas. These beans hold significant cultural importance and contribute substantially to the meals and cuisine of the region. Akidi beans are an excellent source of plant-based protein and are commonly prepared as a thick, flavourful pottage or stew. This pottage is often paired with various carbohydrate sources, such as yam, rice, or plantain, creating a balanced and satisfying meal. In the study area, Akidi is a dish that can be conveniently prepared at home, making it a popular choice for lunch, dinner, or even a midday meal. The preparation process involves cooking the beans until they are tender and then seasoning them with a blend of local spices and ingredients, which can vary depending on individual preferences and regional variations. The study highlights that Akidi is not only a delicious and nutritious dish but also holds cultural significance as a native delicacy used for different communities’ celebrations.

“What makes our Akidi special is that it connects generations. Every woman in my family has her own special way of preparing it, but the basic tradition remains. When we gather for child naming ceremonies, Akidi must be there—it’s like a blessing from our ancestors”, noted a 58-year-old female food trader from Awgu. It is deeply ingrained in the culinary traditions of the Igbo people and represents their connection to their heritage and local food systems. As stressed by respondents, preparing and enjoying Akidi is more than just a meal; it is a celebration of cultural identity and a way to preserve and pass down culinary traditions from one generation to the next.

Ayaraya-Oka, also known as Otipiri, is a traditional and highly celebrated local delicacy among the Nsukka people of Enugu State. This dish exemplifies the rich culinary heritage of the region and has since spread to other Igbo-speaking communities in the eastern part of Nigeria, embodying the cultural values of the Nsukka people. The preparation of Ayaraya-Oka involves a blend of locally sourced ingredients, including corn (Zea mays), a type of local bean called Agbugbu, and various vegetables. Agbugbu is an important source of protein and a crucial component of this dish. The unique combination of corn and locally sourced beans in Ayaraya-Oka not only provides a balanced source of carbohydrates and protein but also reflects the culinary traditions and ingenuity of the Nsukka people in utilizing readily available ingredients from their local food systems. While Ayaraya-Oka has gained popularity across other Igbo-speaking regions in the east, its origins and strong cultural ties to the Nsukka people of Enugu State remain deeply rooted; according to respondents, it is mainly consumed in households.

“Each time I prepare Ayaraya oka for my family, I remember my mother’s teachings. It’s more than food; it’s our history. During festivals, the way we prepare it hasn’t changed from our great-grandparents’ time”, shared a female food vendor from Nsukka. The dish represents a significant aspect of their cultural identity, serving as a testament to their culinary heritage and the importance of preserving and promoting local food traditions.

Ukwa is a Nigerian dish that holds immense cultural significance for the Igbo people of the southeastern region. It is prepared using breadfruit, also known as Ukwa, which is a highly versatile ingredient prepared as porridge. When cooked, it is commonly combined with potash, bitter leaf, dry fish, pepper, and various spices, creating a rich and flavourful dish. However, the natural flavour of Ukwa is delicious; it can be cooked plainly without any additional ingredients or even salt, and it will still taste excellent, especially when prepared with the fresh breadfruit. According to respondents, one of the unique ways to enjoy Ukwa is by roasting it and eating it with coconut or palm kernel, showcasing the diverse preparation methods and flavour combinations associated with this traditional dish. In the study area, Ukwa holds a special place not only for its nutritional value but also for its deep cultural significance. It is considered an expensive food item because of its importance in certain traditional ceremonies among the Igbo people.

“When you serve Ukwa at a gathering, especially during festivals, it shows respect. It’s not just expensive; it carries prestige. In my community, we say, ‘The presence of Ukwa shows the importance of the guest’”, explained a 70-year-old community elder from Nkanu East. Serving Ukwa porridge during festivals and traditional marriages signifies that the guest is highly esteemed and influential, underscoring the dish’s symbolic value. The versatility of Ukwa, its unique preparation methods, and its deep-rooted cultural significance make it a celebrated local dish in Enugu and the surrounding Igbo communities.

Achicha is one of the local foods made of dry cocoyam. The people of Awgu, Udi, Nsukka, and Ezeagu of Enugu State have high regard for Achicha compared to other parts of the region. Achịcha (also known as Ẹchịcha) is a traditional dish originating from the Igbo region of Nigeria, with a particular connection to the Nsukka people in Enugu State. This dish is primarily made using dried cocoyam and palm oil, making it a staple during the dry season when fresh vegetables are scarce. The preparation of Achịcha involves steaming the dried cocoyam until it becomes soft and then thoroughly mixing it with a flavorful sauce made from palm oil, ụgba (seeds of the oil bean tree), onions, fresh peppers, and salt. According to the respondents in the study, Achicha Ede, a specific variation of achịcha, is deeply rooted in the culinary traditions of the Nsukka people in Enugu State.

“Achicha preparation is an art passed down through generations. During traditional ceremonies, especially in my community in Awgu, serving Achicha shows that you respect our traditions. It’s one of those foods that tell our story”, explained a 65-year-old female elder. The preparation and consumption of achịcha go beyond simply satisfying hunger; it is an embodiment of the traditions, values, and way of life of the Enugu people. This dish serves as a powerful cultural symbol, connecting the people to their ancestral roots and preserving their culinary legacy for future generations. The significance of achịcha in marriage ceremonies highlights its role in fostering social cohesion and cultural identity. By incorporating this traditional dish into these important life events, the Enugu people reaffirm their commitment to their cultural heritage and strengthen the bonds within their community.

Igba-Oka [corn] is a famous local food heritage that plays a significant role in the socioeconomic values of the people of Enugu, particularly in the Nsukka area. Igba-Oka is a beloved traditional meal among the elderly, particularly in the study area of Enugu and its surroundings. Despite its deep cultural roots, this dish is unfortunately becoming extinct, making its preservation even more crucial.

“Igba-Oka is becoming rare now, but it holds special memories. When I was young, every important family gathering had this dish. It’s sad that many young people today don’t know how to prepare it properly”, reflected an elderly male respondent from Enugu North. Igba-Oka is prepared using a unique ingredient—termites, the creepy crawly insects. However, some respondents in the study area have substituted termites with liver, kidney, or fish, adapting the recipe while maintaining its essence. The dish’s name, “Corn Moi-moi”, hints at its healthy and filling nature due to its high fiber content from the corn used in its preparation. Traditionally, Igba-Oka is made using semi-dried corn or a combination of fresh corn. The preparation process does not require an extensive list of ingredients, keeping the dish true to its simple yet flavourful roots. Igba-Oka is a meal deeply rooted in the culinary traditions of the eastern part of Nigeria. It holds great cultural significance and is typically served during traditional engagements, such as ceremonies or celebrations, showcasing its importance in the region’s cultural fabric. Despite its unique and sometimes unconventional ingredients, Igba-Oka is widely praised for its delectable taste, which has been passed down through generations.

Fio-fio is a spicy and flavourful pigeon pea porridge that holds a special place in the culinary traditions of the people of Enugu State, as its origin cannot be traced to a particular community. This dish is a source of immense pride among the local respondents, as it represents their unique cultural identity and connection to their roots. Fio-fio is a local delicacy that is typically enjoyed with yam or cocoyam. The preparation of this dish involves a harmonious blend of ingredients, including palm oil, dried fish, pepper, and ukpaka (a local seasoning made from potash and grounded seeds). One of the remarkable aspects of Fio-fio is its nutritional value. This porridge is not only tasty but also a good source of protein, dietary fiber, and various vitamins, making it a well-rounded and nourishing meal. Its affordability and filling nature contribute to its popularity, as a single serving can sustain one throughout the day. Fio-fio holds a multifaceted significance in Enugu State. It is prepared for local consumption, served as a commercial food vending option, and even features prominently in marriage ceremonies, where it is believed to portray and reflect the unique identity of the Enugu indigenes. This dish serves as a tangible representation of the rich culinary heritage of the Enugu people, embodying their traditions, values, and way of life.

“Fio-fio is our pride. During funeral ceremonies, we prepare it with special care. It’s one of those dishes that shows you’re truly from Enugu. When visitors taste our Fio-fio, they understand our culture better”, remarked a 63-year-old male respondent from Isi Uzo. According to the respondents’ views, you cannot visit Enugu without hearing about fio-fio delicacy. The identified local food heritage contributes immensely to cultural values in family food consumption. It serves as a means of sustaining the life of the people; not just the indigenes but foreigners have also developed a high interest and value in the local food heritage of the region.

4.3. Analytical Result of the Influence of Local Food on Cultural Values

The percentage of respondents’ perceptions of the influence of local food on cultural values for sustainable development in the Enugu region are in

Table 1. Perception of the influence of local food on cultural values.

S/n	Local Food	Cultural Values
		Regular Use[X] %	Irregular Use[Y]%
1	Abacha	98.4	1.6
2	Akidi	76.1	23.9
3	Okpa	97.4	2.6
4	Ukwa	92.6	7.4
5	Fio-Fio	93.2	6.8
6	Ayaraya Oka	55.3	44.7
7	Igba-Oka	50.5	49.5
8	Achicha	61.1	38.9

Source: Researcher’s Field Survey, 2022.

. The identified local foods are alongside their cultural values. The findings showed variations in the respondents’ perceptions, which may be linked to personal observation, choice, or community preference, especially as cultural values are cut across different communities in Enugu. However, to examine the significant relationship between local food and cultural values, local foods were subjected to their regularity of usage during cultural activities to address the stated hypothesis.

From the SPSS analysis of the significant relationship between local food and cultural values, as shown in Table 1, the computed result of the Pearson’s Product–Moment Correlation Coefficient between the predictor X (regular use) and Y (irregular use) revealed a p-value of 0.000. Since the p-value [0.000] is less than the 0.05 level of significance, “Ho” is rejected. The researchers, therefore, conclude that there is a significant relationship between local food and cultural values in the region. The summary of the result is in

Table 2. Result Summary of Pearson Product Moment Correlation Coefficient.

	Mean	Std. Deviation	N
REGULAR	78.0750	19.99084	8
IRREGULAR	21.9250	19.99084	8
		Regular Use	Irregular Use
Regular Use	Pearson Correlation	1	−1.000 **
	Sig. [2-tailed]		0.000
	N	8	8
Irregular Use	Pearson Correlation	−1.000 **	1
	Sig. [2-tailed]	0.000
	N	8	8

Source: Researcher’s Field Survey, 2022. Note: ** means strong correlation.

.

The correlation analysis revealed a strong positive relationship between local food and cultural values in the study area. This positive relationship indicates that an increase in the availability and consumption of local food is associated with an enhancement in cultural values related to festivals, traditional marriage, funerals, child naming ceremonies, family consumption, and pride and identity. The positive nature of this relationship suggests that each unit increase in the availability and consumption of local food corresponds to a unit increase in the preservation and promotion of cultural values in the Enugu region. This finding aligns with Mak et al. [63], who highlighted the importance of traditional food in fostering a sense of cultural identity and preserving cultural heritage as a crucial component of sustainable development. The result implies that the inadequate availability of local foods in the Enugu region can potentially devalue the sustainable cultural values that foster sustainable development.

The identified eight local foods and their usage patterns were ranked in descending order based on their regular and irregular use. The order of regular use was as follows: Abacha > Okpa > Fio-fio > Ukwa > Akidi > Achicha > Ayaraya-Oka > Igba-Oka. Conversely, the order of irregular use was Ayaraya-Oka > Fio-fio > Igba-Oka > Abacha > Okpa > Ukwa > Akidi, as shown in Table 1. Among these local foods, Abacha (cassava flakes) recorded the highest cultural influence at 98.4%, while Igba-Oka had the least influence at 50.5%. According to the respondents, Abacha is primarily used for cultural events and family consumption, as well as an appetizer, highlighting its significant role in local culture and traditions. In contrast, when considering irregular use, Ayaraya-Oka (49.5%) was identified as the local food least often used in cultural events, while Abacha recorded the lowest irregular use at 1.6%. This suggests that Abacha is deeply ingrained in the cultural practices of the region, while Ayaraya-Oka may be less frequently associated with cultural events. The influence of local food on cultural values plays a crucial role in maintaining socio-cohesion, identity, and pride among the people of Enugu State. Furthermore, the study highlights that some women engage in flexible support for their families through subsistence farming and the sale of local food productions, contributing to local job creation and revenue generation. This finding is inconsistent with the studies cited [21,64,65], indicating potential variations or contradictions with other research in this area. However, the cultural significance of local foods is well-documented in various studies. For instance, a study by [57] emphasizes the role of traditional foods in preserving cultural identity and promoting sustainable development. Additionally, Sharif et al. [66] highlight the importance of traditional food systems in maintaining social cohesion and promoting food security in local communities. Furthermore, the involvement of women in subsistence farming and the sale of local food productions aligns with the findings of [67], which suggest that women’s participation in agricultural activities and income-generating activities can contribute to household food security and overall well-being. The varying levels of cultural influence and usage patterns of the identified local foods highlight the need for targeted efforts to preserve and promote these culinary traditions as part of sustainable development initiatives, as the study has discovered that the Igba-Oka dish is gradually fading away.

UNESCO [39] has emphasized the relevance of cultural heritage to regional analysis and its specific contributions to the local economy for sustainable development. Additionally, cultural values should be considered as a measure of sustainable development [68]. These points highlight the importance of preserving cultural heritage, including local food traditions, in promoting sustainable development initiatives. From the survey, some environmental challenges, political influences, and climatic variability were highlighted as limiting factors to local food sustainability. These factors include.

Environmental challenges to sustainable local food:

(a) High cost of local food: approximately 95% of the respondents identified the high cost of local food as a major environmental challenge (b) some local foods, like Okpa (Bambara nut) and Fio-fio (Pigeon peas), are cultivated in small quantities by subsistence farmers, leading to low production compared to the population. (c) 96% of the wholesale traders dealing in local food produce indicated that they travel to the northern parts of Nigeria to obtain certain local foods like Okpa, Fio-fio, and Akidi, among others. (d) Farmers in Enugu rely on traditional agricultural practices due to inadequate capital. While modernization of farming techniques may increase efficiency, careful consideration must be given to preserving traditional knowledge systems that embed cultural values within production practices. (e) the cost of transportation and associated risk factors, such as poor road networks, contribute to the high cost of local food in Enugu.

Climate Change:

(a) 40% of the respondents identified climate change as a contributing factor to the high cost of local food heritage in Enugu. (b) some crop varieties are becoming susceptible to insect and disease attacks.

Political influences:

(a)The costs of available local foods are described as outrageous, with unprecedented prices due to inflation occasioned by subsidy removal. (b) The high production of local foods in northern Nigeria is attributed to government incentives provided to farmers to improve their food crop production, in contrast to the lack of such support in the Enugu region. (c) 97% of the respondents pointed to insecurity in southeastern Nigeria as another contributing factor, as most farmers find it difficult to access their farms due to the fear of kidnappers and herdsmen. These identified factors, among others, threaten the sustainability of local food heritage in the region.

On the importance of local food and cultural values for sustainable development, [69] assert that this systematic approach has great contributions to representing recipes and the concrete and intangible aspects of culinary tradition. Apak and Ahmet [70] maintained that today’s world of sustainable development is influenced by culture in economic, social, and environmental ways. They argue that since culture is a channel of identity, unity, innovation, and creativity, developing this sector can lead to a sustainable society. The consumption of local food is seen as a means of promoting cultural values. Bringing these local foods to the market attracts customers, supports the economy, and contributes to the sustainability of cultural values. Considering the increasing population, expanding global economy, and social and technological developments, the authors emphasize the importance of prioritizing local food and culture as contributors to sustainable development.

4.4. Food Cultural Values and Social Stability

The identification of six distinct cultural values in the Enugu region—festivals, traditional marriage, funerals, child naming, family consumption, and pride/identity—represents a complex web of social practices deeply intertwined with local food heritage. These values serve as pillars of cultural identity and social cohesion, with local food playing a central role in their expression and preservation. Each value carries unique significance while collectively forming the cultural fabric of the Enugu people (see

Table 3. Cultural Values Framework.

Cultural Value	Food Heritage Manifestation	Example
Festivals	Ceremonial dishes	Abacha during the New Yam Festival
Traditional Marriage	Ritual food presentations	Okpa presentation to in-laws
Funerals	Memorial meals	Special preparation of Ukwa
Child Naming	Celebratory dishes	Igba-Oka in blessing ceremonies
Family Consumption	Daily food practices	Akidi and Ayaraya-Oka in household meals
Pride/Identity	Regional specialties	Unique Fio-fio and Abacha preparation methods

). In any of these activities, local food must be eaten; if not, it is considered incomplete.

• Festivals

Festivals in the Enugu region represent communal celebrations deeply rooted in the cultural traditions of the Igbo people. They are significant markers of time, seasonal cycles, and religious beliefs, often intertwined with agricultural practices and historical events. Festivals such as the Ofala Festival and the New Yam Festival are not merely celebratory; they symbolize gratitude for bountiful harvests and serve as opportunities to renew communal bonds. The Ofala Festival, often associated with local kingship, underscores leadership and the spiritual connection between rulers and their subjects. Festivals provide opportunities for communal cooking, food sharing, and knowledge transfer between generations. Preparations for these festivals include elaborate ceremonies, dance performances, and the preparation of traditional meals such as Abacha and Ukwa. For instance, during the New Yam Festival, the breaking of the yam symbolizes unity, and the sharing of meals reinforces kinship and community ties.

Implications for Sustainable Development: Festivals contribute to the preservation of local food heritage, as dishes like Abacha are central to the celebrations. They also promote cultural tourism, providing an avenue for economic growth through the influx of visitors. Local artisans and food vendors benefit from increased demand during these periods, supporting livelihoods and sustaining cultural practices.

ii.

Traditional Marriage

Traditional marriage ceremonies in the Enugu region are elaborate events that serve as vital cultural milestones. They celebrate not only the union of individuals but also the coming together of families and communities. Marriage ceremonies uphold cultural values such as respect, reciprocity, and social harmony. The exchange of symbolic items like kola nuts and palm wine emphasizes these values, while the inclusion of specific local foods like Okpa and Abacha for in-laws reinforces their cultural importance. The ceremonies typically involve a series of rituals, including the introduction of families, dowry negotiations, and the formal handover of the bride—feasting is an integral component at every stage. For example, the presentation of traditional foods like Okpa and Achicha during the marriage ceremony signifies hospitality and acceptance of the union, demonstrating the cooking skills of the bride and her family and establishing social hierarchies through food distribution.

Implications for Sustainable Development: Traditional marriage ceremonies support the local economy by engaging various stakeholders, including caterers, musicians, and artisans. Moreover, the inclusion of local foods promotes agricultural sustainability by encouraging the cultivation and consumption of indigenous crops.

iii.

Funerals

Funeral rites in the Enugu region are deeply spiritual and culturally significant. They reflect a community’s respect for the deceased and their belief in the continuity of life beyond death. Funerals are not merely occasions for mourning; they are opportunities to honour the deceased’s contributions to the community and to ensure their smooth transition to the ancestral realm. This is particularly evident in the symbolic use of local foods such as Ukwa and Fio-fio during funeral ceremonies. Funeral ceremonies often span several days and include wake-keeping, religious services, and elaborate feasts. Specific dishes are prepared for different stages of mourning, with food offerings for the deceased, meals for visiting mourners, and the sharing of meals to commemorate the deceased’s life.

Implications for Sustainable Development: The use of local foods in funeral ceremonies highlights their cultural and nutritional value, encouraging their preservation. Additionally, the economic activities associated with funerals, such as catering and textile production for mourning attire, can contribute to local livelihoods.

iv.

Child Naming

Child naming ceremonies in the Enugu region are important cultural events that celebrate new life and reinforce family ties. They are laden with symbolism and serve as a platform for bestowing blessings and cultural identity upon the child. The naming of a child is seen as a communal responsibility, reflecting the collective investment in the child’s future. Names often carry deep meanings, encapsulating family history, aspirations, and spiritual beliefs. The ceremonies involve prayers, blessings, and the sharing of local delicacies like Igba-Oka and Akidi. These foods serve to unite extended family members, demonstrate family prosperity, and share blessings and good wishes.

Implications for Sustainable Development: By involving local foods and crafts in these ceremonies, child naming events support traditional agricultural and artisanal practices. They also strengthen social cohesion, fostering a sense of collective responsibility for community well-being.

v.

Family Consumption

The cultural practice of family consumption emphasizes the role of meals in maintaining familial bonds and cultural identity. Shared meals are a cornerstone of daily life in the Enugu region. Family meals serve as a medium for transmitting cultural knowledge and values. They provide an opportunity for storytelling, conflict resolution, and the reinforcement of familial roles and responsibilities. Local foods such as Akidi and Ayaraya-Oka are staples in family meals, often prepared using traditional methods passed down through generations. The act of cooking and eating together strengthens familial ties and preserves culinary heritage.

Implications for Sustainable Development: Promoting the use of local foods in family consumption can reduce reliance on imported food items, support local agriculture, and reduce environmental impact. It also ensures the transmission of cultural practices to younger generations.

vi.

Pride/Identity

Local food serves as a marker of cultural identity. The cultural value of pride and identity is deeply ingrained in the people of Enugu. It manifests through the preservation of local traditions, languages, and foods, which collectively define the region’s unique cultural landscape. Pride in cultural heritage fosters a strong sense of belonging and community. It motivates efforts to preserve and promote traditions, ensuring their continuity amidst external influences such as globalization. Expressions of pride include participation in cultural events, the use of traditional attire, and the preparation of iconic local foods like Abacha and Ukwa. These practices are often showcased during cultural festivals and ceremonies, reinforcing regional identity through cooking skills, traditional knowledge, and special recipes.

Implications for Sustainable Development: By celebrating and preserving cultural identity, communities can attract cultural tourism, generate income, and create opportunities for cultural exchange. Additionally, fostering pride in local heritage can inspire community-driven initiatives for sustainable development.

The six identified cultural values represent categories of cultural expression rather than abstract principles. Each value manifests through specific food practices. The findings align with Zocchi et al. [25] and Turner et al. [40], which highlight the role of local food heritage in enhancing cultural cohesion and economic resilience. However, unlike studies in European or South American contexts where institutional frameworks strongly support local food initiatives, the Enugu region faces challenges related to inadequate infrastructure, climate change, and political instability. These differences underscore the importance of localized strategies tailored to the unique challenges and cultural landscapes of developing regions like Enugu.

The strong correlation between local food heritage and cultural values mirrors findings by Guerrero et al. [57] in their European cross-cultural study, where traditional foods were found to significantly influence cultural identity and social cohesion. However, our study reveals a higher degree of ceremonial importance attached to specific foods like Abacha and Okpa, which differs from Western contexts. The environmental challenges identified in our study, particularly regarding climate change and food security, parallel those found by Phasha et al. [42] in South Africa, though our findings indicate a stronger impact of political instability and transportation infrastructure on food heritage preservation. Notably, eight distinct local foods and their corresponding cultural values provide a more detailed categorization compared to similar studies in other African regions, such as Dabaso et al. [7] in Kenya, who identified fewer distinct food-culture relationships. This suggests that the Enugu region maintains a particularly rich and diverse food heritage system. Additionally, the observed strong correlation between local food heritage and cultural values highlights the importance of community-driven initiatives for sustainable cultural preservation, a finding consistent with Espluga et al. [21]. The present research findings regarding the cultural significance of local foods in Enugu can be contextualized within broader research on food heritage preservation, which is similar to Zocchi et al. [71] findings in Moldova. However, while [71] found that wild food knowledge helped maintain distinct ethnic identities in a multi-cultural region, our study reveals how shared food traditions in Enugu help unify communities while maintaining local distinctiveness. The eight identified local foods in the study, particularly Abacha and Okpa, demonstrate how specific dishes can simultaneously serve as regional identifiers and cross-community cultural bridges. The challenges of preserving food heritage in Enugu mirror those identified by Raji et al. [72] in Malaysia. However, our findings suggest that the Enugu region faces additional challenges not prominent in [72], such as limited institutional support for preservation efforts and environmental pressures affecting traditional ingredients with transportation and distribution challenges.

These comparisons highlight both the universal aspects of food heritage preservation and the need for locally tailored approaches to cultural sustainability. While other regions have successfully implemented formal preservation programs, our study suggests that the Enugu region would benefit from similar initiatives adapted to local conditions and challenges.

5. Conclusions and Recommendations

This study focused on the influence of local food heritage on cultural values for sustainable development of the Enugu region, and evidence from the literature shows that the integration of local food heritage with sustainable development provides a pathway toward resilience, prosperity, and cultural preservation. By valuing and promoting cultural heritage within food traditions, communities can not only enhance their economic prospects but also nurture a sense of pride, connection, and sustainability for future generations. The current study employing a mixed research method successfully identified and documented eight significant local food heritages in the Enugu region of Nigeria, namely Abacha (African salad), Akidi (Black beans), Okpa (Bambara nut), Ukwa (Breadfruit), Fio-fio (Pigeon peas), Ayaraya-Oka (Ground corn), Igba-Oka (Corn moi-moi), and Achicha (Dry cocoyam). These local foods hold immense cultural significance, serving as a testament to the rich culinary traditions of the Igbo people and contributing to the preservation of their cultural identity, pride, and social cohesion. The research findings reveal a strong positive correlation between the availability and consumption of local food and the enhancement in cultural values related to festivals, traditional marriage, funerals, child naming ceremonies, family consumption, and pride/identity. This positive relationship suggests that promoting and preserving local food heritage can play a crucial role in fostering sustainable cultural values, which are essential for sustainable regional development. However, the study also identified several environmental challenges, political influences, and climatic variabilities that threaten the sustainability of local food heritage in the Enugu region. These challenges include the high cost of local food, low production levels due to subsistence farming practices, over-reliance on traditional farming methods, poor transportation infrastructure, climate change impacts, insecurity, and the adverse effects of policy decisions such as subsidy removal and a lack of government support for local food production. The findings underscore the intricate interplay between local food, cultural values, and sustainable development, emphasizing the need for a holistic and inclusive approach that acknowledges the multidimensional nature of this relationship. Preserving and promoting local food heritage not only contributes to the preservation of cultural identity and social cohesion but also holds the potential to drive economic growth, support livelihoods, and foster sustainable practices within local communities. Its recommendations include:

• Develop and implement a comprehensive regional policy framework that recognizes the significance of local food heritage and its role in promoting sustainable cultural values and regional development. This policy should prioritize the preservation, promotion, and documentation of local food traditions while also addressing the environmental, economic, and social challenges identified in the study.
• Establish a local food heritage conservation program that involves community participation, knowledge transfer, and capacity-building initiatives. This program should aim to revive and sustain local food production, processing, and preservation techniques, ensuring the continuity of these cultural practices for future generations.
• Invest in sustainable agricultural practices and infrastructure development to support local food production. This may include providing incentives and subsidies to local farmers, improving access to modern farming techniques and technologies, and enhancing transportation and storage facilities to reduce post-harvest losses and improve market accessibility.
• Promote the integration of local food heritage into tourism and cultural initiatives, creating opportunities for economic diversification, job creation, and revenue generation within the region. This could involve developing culinary tourism experiences, establishing local food markets and festivals, and leveraging digital platforms to showcase and market local food products.
• Encourage and support women’s participation in local food production, processing, and marketing activities. This can contribute to household food security, economic empowerment, and the preservation of traditional knowledge and practices associated with local food heritage.
• Foster collaborations and partnerships among local communities, research institutions, non-governmental organizations, and government agencies to facilitate knowledge exchange, capacity building, and the development of sustainable strategies for preserving and promoting local food heritage.
• Conduct continuous research and documentation efforts to explore the evolving dynamics of local food heritage, cultural values, and sustainable development. This will contribute to a deeper understanding of the interrelationships and inform evidence-based policy and decision-making processes.

By implementing these recommendations, the Enugu region and Nigeria as a whole can harness the transformative potential of local food heritage, fostering cultural preservation, economic growth, and sustainable development while addressing the identified challenges and ensuring the long-term viability of this invaluable cultural resource. However, the limitations of this study include the literacy level of respondents, access to reliable data about the total population of local communities, and the exclusion of broader political and socioeconomic variables due to the scope of the research.

6. Further Area of Research

The present study is relevant as it provides a basic knowledge of the local food heritage of Enugu and its influence on cultural values to the public, including decision-makers. It is essential that further studies be conducted on other local communities since it is assumed there may be other local foods not covered in this study, which could also promote sustainable development, with specific reference to addressing significant socioeconomic and political issues that may be crucial for understanding the cultural heritage’s relationship with cultural values. Further research on the environmental challenges of local food heritage for sustainable urban and regional development should also be considered, as well as the impact of Western financial capital on the raw materials of local food.