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Background <p>In the context of urban slum settings in Africa, there is limited knowledge about how food preparers make decisions as to the types of meals they serve in their households. Understanding what goes into food preparers’ daily choices and the complexity of providing nutritious food in resource-scarce environments are crucial to addressing the challenges of food insecurity and malnutrition.</p> Objective <p>This study explored perspectives on what food is prepared in households, the factors influencing meal choices and how decisions are made about what to serve and when.</p> Methods <p>This qualitative study was conducted among persons living in two urban slums in Ibadan, Nigeria, who were most responsible for food preparation in their households. Trained research assistants conducted 30 in-depth semi-structured interviews in the local languages. Data collected were transcribed verbatim, then translated into English. The data were coded with NVivo software (Version 12) and analysed using thematic analysis.</p> Results <p>Of the 30 food preparers interviewed, 28 were women. Data analysis identified three major themes: what is eaten and how it is prepared; gendered decision-making and normative beliefs; and adapting food preparation to an environment of food scarcity. The food preferences described by all participants were similar, with most expressing a desire to make calorie-dense meals. Traditional “swallows”, carbohydrate-rich dough-like dishes made from starchy roots, tubers or grains, were regarded as central to most meals, although it was highlighted that children often wanted processed foods, such as white rice and noodles. Decision-making over what to prepare was gendered, with men’s preferences being favoured in addition to those of children. Food preparation was time-consuming and complicated by a lack of refrigeration and limited storage.</p> Conclusion <p>This study offers valuable insights into the resourcefulness and resilience of slum-dwelling women in planning and preparing diverse meals in the context of living in resource-limited environments and balancing traditional family hierarchies. The findings will contribute to the development of contextually relevant interventions to improve access to nutritious foods, enhance food security, and ultimately contribute to the nutritional well-being of urban slum dwellers.</p>

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‘It is the mother who will prepare [the] food that the father and children will eat’: opportunities and constraints among household food preparers in urban slums in Nigeria

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月14日

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  • Temitope Ilori,
  • Nicola Christofides,
  • Laurel Baldwin-Ragaven

摘要

Background

In the context of urban slum settings in Africa, there is limited knowledge about how food preparers make decisions as to the types of meals they serve in their households. Understanding what goes into food preparers’ daily choices and the complexity of providing nutritious food in resource-scarce environments are crucial to addressing the challenges of food insecurity and malnutrition.

Objective

This study explored perspectives on what food is prepared in households, the factors influencing meal choices and how decisions are made about what to serve and when.

Methods

This qualitative study was conducted among persons living in two urban slums in Ibadan, Nigeria, who were most responsible for food preparation in their households. Trained research assistants conducted 30 in-depth semi-structured interviews in the local languages. Data collected were transcribed verbatim, then translated into English. The data were coded with NVivo software (Version 12) and analysed using thematic analysis.

Results

Of the 30 food preparers interviewed, 28 were women. Data analysis identified three major themes: what is eaten and how it is prepared; gendered decision-making and normative beliefs; and adapting food preparation to an environment of food scarcity. The food preferences described by all participants were similar, with most expressing a desire to make calorie-dense meals. Traditional “swallows”, carbohydrate-rich dough-like dishes made from starchy roots, tubers or grains, were regarded as central to most meals, although it was highlighted that children often wanted processed foods, such as white rice and noodles. Decision-making over what to prepare was gendered, with men’s preferences being favoured in addition to those of children. Food preparation was time-consuming and complicated by a lack of refrigeration and limited storage.

Conclusion

This study offers valuable insights into the resourcefulness and resilience of slum-dwelling women in planning and preparing diverse meals in the context of living in resource-limited environments and balancing traditional family hierarchies. The findings will contribute to the development of contextually relevant interventions to improve access to nutritious foods, enhance food security, and ultimately contribute to the nutritional well-being of urban slum dwellers.