For many Nigerians, the daily question of whether to cook at home or buy food has never been more pressing. The recent economy, rising inflation, and escalating food prices have turned a simple decision into a careful calculation. 

Young people who would normally hit the nearest restaurant and plead laziness to cook now have to pause, think, and sometimes do complex math just to figure out what makes sense for their budget. Families and individuals alike are weighing cost, convenience, and availability, with each choice reflecting broader economic pressures on households across the country.

The rising cost of ingredients and hidden expenses

Nigeria’s food prices have been relentless. According to the National Bureau of Statistics, food inflation has been consistently above 35 percent in the past year, with staples such as rice, beans, yams, garri, and palm oil rising sharply in both retail and wholesale markets. Transport costs, naira depreciation, insecurity in farming communities, and rising energy prices have pushed up the cost of raw ingredients, making home-cooked meals more expensive than they were just a few years ago.

Also Read: 5 local Chinese restaurants in Lagos

Cooking at home also comes with hidden costs. Energy has become a major factor in the household food equation. Liquefied petroleum gas refills in major cities can cost thousands of naira, while kerosene and other alternatives remain unstable. Families must also consider water, electricity, transport to markets, storage, and potential spoilage. For many, the upfront cost of ingredients plus fuel can make cooking feel like a luxury rather than a saving.

Buying food from vendors or small restaurants is not a perfect solution either. Prices for a simple plate of rice or beans have risen sharply, sometimes matching or exceeding what a home-cooked portion would cost once fuel is added. Yet for single-person households or workers with unpredictable income, daily purchases can feel easier and less wasteful.

International agencies studying food trends in Nigeria highlight the dilemma. The World Food Programme has reported that households are adjusting to price shocks by cutting portion sizes, relying more on cheaper ready-to-eat meals, and sometimes skipping meals altogether. The Food and Agriculture Organisation notes that urban households, which buy most of their food, are the most vulnerable when prices swing sharply.

Experts say that cooking is still generally cheaper per portion over time, especially when meals are shared or ingredients are reused. But when fuel costs, time, storage limitations, and food spoilage are factored in, the gap between cooking and buying narrows considerably. For many young Nigerians navigating tight budgets, the choice is no longer just about taste or convenience; it is a daily financial calculation.

Cynthia Nwanonyiri