Rising food prices are forcing employees across the Federal Capital Territory (FCT) to favor informal street-side food stalls, commonly called ‘Mama put’, over traditional restaurants. These low-cost vendors have become the preferred choice for workers as conventional eateries become increasingly expensive and out of reach for many.
Some workers and residents in parts of Abuja, who spoke in separate interviews with the News Agency of Nigeria (NAN), said they patronise local food vendors, especially during lunch breaks.
According to them, mama put is more affordable than conventional restaurants, adding that they can get basic meals such as rice, beans, amala, eba, starch, yam and assorted soup cheaper from the open-air vendors.
They said amid the increasing cost of living, the informal roadside restaurants, which serve locally prepared meals at relatively affordable prices, have become an alternative for workers seeking quick meals.
According to them, affordability, convenience and proximity to their workplaces influence their decisions to patronise local food vendors.
Umar Musa, a civil servant in the Central Business District, said eating at a nearby local restaurant helped him save time and transportation costs.
“Coming to this place is much easier for me. There is no transportation cost because it is close to my workplace, and it helps me eat quickly and return to work,” he said.
Another civil servant, Halima Abubakar, said convenience and affordability were among the reasons she occasionally ate at local restaurants.
She, however, noted that preparing meals at home remained a cheaper option.
“Sometimes, I eat at restaurants because it saves me the stress of cooking, but I do so occasionally because eating at home is more affordable,” she said.
For some customers, the taste, quality and quantity of meals were equally important considerations. (NAN)
Jumai Ajuma, a customer at Area 10, said the restaurant offered meals within her budget, adding that some conventional eateries charged more without necessarily providing better food.
“Sometimes, I spend more at conventional eateries and still do not get the good taste, quantity and quality,” she said.
Also, Hamza Abdullahi, a taxi driver in Gwarimpa, said patronising local restaurants had become part of his routine, particularly on working days.
“The nature of my job will not allow me to drive home to eat and then drive out to continue working.
David Emmanuel, a member of the National Youth Service Corps (NYSC), said local food outlets helped him manage his daily expenses amid the rising cost of transportation and other necessities.
Similarly, Patience Okafor, a businesswoman at Wuse Market, said the availability of different local dishes was one of the reasons she patronised the restaurants.
At the Central Business District, a food vendor, Miracle Uche, said public workers constituted a significant proportion of her customers.
She said business was progressing in spite of the rising cost of food items, adding that government intervention was needed to address the economic challenges.
Similarly, Esther Chinedu, a food vendor at Area 10, said workers continued to patronise her restaurant because of the affordability and quantity of meals served.
However, maintaining proper hygiene and sanitary conditions in food preparation, storage and serving remains essential to ensuring that affordable meals are also safe for consumption. (NAN)
What You Should Know
As the cost of living rises across Nigeria, workers in Abuja are finding creative ways to manage their budgets, starting with their lunch hour. Many are ditching fancy restaurants for ‘Mama put’ stalls because they offer larger portions at a fraction of the price.
- Positive Impact: These local vendors help workers save on transportation and food costs, making daily survival easier during tough times while providing a quick, convenient service close to workplaces.
- Potential Concerns: The shift highlights a drop in purchasing power among civil servants. Additionally, there are concerns regarding hygiene and sanitary conditions at these informal stalls, which must be monitored to ensure the food is safe to eat.
