Nestlé Professional Brings Convenience to Out of Home with
MAGGI Signature Jollof
At aJollof Carnival hosted in Lagos, Nestlé Professionalunveiled a new 100g pack size
of MAGGI Signature Jollof Seasoning Powder, a convenient and affordable option for out
of home users including restaurants, bukas and hotels.With its attractive packaging and
uniqueflavors, the seasoning in the new pack sizeresponds to current preferencesfor
simplicity and efficiency to help customers create the one-pot meals more consumers
prefer today.
Participants at the Jollof carnival had the opportunity to prepare and taste ten different
innovativeJollof recipes including Banga Jollof, Coconut Jollof, Asun Jollof, Nkwobi
Jollof, Suya Jollof, Seafood Jollof, all made from MAGGI Signature Jollofinthe interactive
cooking session!
Mrs. Oluwayemisi Oluokun, is a caterer and the CEO of God’s Grace Events. Shewas one
of the participants who had the opportunity to recreate an innovative recipe, Nkwobi
Jollof. She said, “I am thrilled that the Nkwobi JollofI made today turned out so wel!
MAGGI Signature Jollofgave it such a distinctive, rich flavor. Everycaterer and chef really
need to trythis convenient pack toinfuse the signature jollof tasteinto their meals.”
Speaking duringthe product unveiling, Funmi Osineye, Business Manager, Nestlé
Professional, said, “No occasion in Nigeria is complete without Jollof Rice, and that is why
we are happy to introducethe 100g MAGGI Signature Jollofas an affordable and
convenient solutionfor our out-of-home customers. This new packreinforces Nestlé’s
leadership position and commitment to growing the culinary landscapein Nigeria.”
Participants at the colorful Jollof Carnival included chefs, caterers, event planners,
representatives of hotels and restaurants as well as the media. One of these was Chef
Nick Maajiwho is theVice President South-Westof theAssociation of Professional Chefs
Nigeria. He had this to say: “The 100g pack sizeof Maggi Signature Jollof is time saving
and convenient, making life easy for me as an Executive Chef. I believe that this will be