The National Hajj Commission of Nigeria has stated that Nigerian pilgrims doing the 2025 Hajj will be fed high-quality, healthy, and culturally authentic meals as a result of a tight monitoring system in place for Madinah’s outsourced catering facilities.
Alhaji Abdullahi Kabir, Chairman of the Commission’s Medina Feeding Committee, offered this promise during an inspection trip of the seven catering businesses tasked with feeding nearly 17,000 Nigerian pilgrims who have already arrived in the holy city.
Speaking through a Friday statement released by the committee’s Public Affairs Officer, Malam Ahmad Muazu, Kabir said: “As more than 17,000 Nigerian pilgrims already arrive in Medina for the 2025 Hajj, NAHCON has implemented a rigorous oversight system to ensure consistent quality in its extensive feeding operation.”
Kabir explained that the inspection covered a wide range of quality control measures, beginning with the assessment of food ingredients to ensure they meet strict nutritional standards before preparation.
“They scrutinise expiration dates on every packaged item, from spices to preserved goods, enforcing a zero-tolerance policy for expired products,” he noted.
Beyond that, NAHCON has mandated the exclusive use of natural ingredients, strictly banning artificial flavour enhancers and preservatives to preserve the nutritional value and authenticity of meals.
“Additionally, inspectors verify strict adherence to NAHCON’s mandate for natural ingredients, prohibiting artificial flavour enhancers and preservatives that could compromise the nutritional value or authenticity of traditional Nigerian dishes,” Kabir emphasized.
According to him, the seven inspected kitchens — Africana Home Restaurant, Amjad Alghraa, Al-Andalus, Mawasim Khairat, Na’a Azad, Zowar Muktara, and Kabala Catering — were evaluated based on sanitation, equipment functionality, and staff efficiency.
Importantly, the inspections also ensured that Nigerian cooks and support staff were employed in the kitchens, reinforcing both cultural authenticity and job creation.
“The continuous monitoring of every aspect of the feeding programme demonstrates an institutional commitment that extends beyond mere sustenance to encompass dignity and cultural respect,” Kabir added.
During a meeting with food service providers, Madinah Coordinator, Alhaji Abdulkadir Oloyin, also addressed packaging concerns, issuing a strong directive:
“The use of substandard containers is categorically unacceptable,” Oloyin warned.
He instructed all providers to adopt uniform packaging that not only ensures food safety but also enhances the pilgrims’ dining experience.
