Offers from Maryaam
Where to Eat in Sabon Gari
I eat out and write it down. That is the whole page. For a restaurant, a stall or anywhere with a kitchen, a permanent post from me is a record somebody can find when they search for where to eat in Sabon Gari. I say what I ordered, what it cost, how long it took and whether I would go back. The last one is the part people read. 25,300 people follow me and they are young, local and hungry, which is a more specific audience than the number suggests. I will not write that food was good when it was not. If your kitchen is having a bad week, tell me and we will move the date rather than both of us regretting it.
Nigerian Home Cooking to 25.3k Followers
Sabon Gari eats well, and most of what I post comes from working my way through it — market stalls, home kitchens, dishes people argue about the correct method for. 25,300 people follow me for that, which is one of the larger audiences here. A feed post from me puts your product into that world permanently: photographed with food, written about in my own words, tagged and left up where anyone finding me later still sees it. Seasonings, sauces, packaged foods, cookware, drinks and delivery services all belong. Tell me if there is a dish you want it shown with, and if you have no preference I will pick something my followers already ask me to make.
Cooked With, Then Written About
Send me an ingredient and I will cook with it before I write anything. That is the difference between this and a post about a restaurant. Here your product goes into an actual meal in my own kitchen — a spice blend, an oil, a stock, a sauce, a tinned thing — and what I write is whether it earned its place in the cupboard or sat there. 25,300 people follow me from Sabon Gari and they cook, which is a different audience from people who only eat out. Send enough for more than one attempt. A single sachet gives me one go and if I misjudge the quantity the post ends up being about my mistake rather than about your product.
Kitchen Footage You Can Keep
Footage from my kitchen that you keep and run yourself. What a food brand cannot buy from a studio is a Nigerian kitchen that looks like a Nigerian kitchen — the actual pot, the actual heat, the ingredient going in at the right moment. I film several takes of the cooking, the pouring, the finished plate, and you cut them however your ads need. 25,300 people follow me from Sabon Gari, but for this one the follower number does not matter because it is not going on my page. Send me enough product for a few attempts and tell me the shots you need. I will flag anything on the list I cannot cook properly.
Cooked Through, Step by Step
A recipe, filmed properly, with your product in it where it belongs. Not a montage. Quantities said out loud, heat levels, the bit where it looks wrong and then comes right, and the timing that recipe cards always leave out. My followers cook, so a video that skips the difficult step gets called out in the comments within the hour. This is for anything that goes into food: a spice, an oil, a stock, a flour, a sauce, an appliance. 25,300 people follow me from Sabon Gari. Send me your suggested recipe if you have one, but be prepared for me to change it. If the quantities on your packet do not work in a real kitchen I am going to say the amount I actually used.
I Cook It Before I Judge It
No food product gets an opinion from me until I have actually cooked with it. That is the only way to know whether it behaves the way the label says. So this review starts in the kitchen. I use your seasoning, sauce, oil or ingredient in a dish my followers already know, then tell 25,300 people how it performed against what they would normally reach for. That is a real test, and it cuts both ways — send products you would be happy to have compared. If it holds up, coming from a food page in Sabon Gari with this many followers, it lands harder than an advert would.
In the Pot, Not Announced
It goes in the pot and nothing is said about it. Placement in food content is easier than in most categories because the product is doing something visible — being poured, sprinkled, opened, stirred in — while the video is about the meal. Nobody has to be told it is there. That works for oils, spices, stocks, sauces, appliances, anything that ends up in a Nigerian kitchen. 25,300 people follow me from Sabon Gari and they cook, so they will spot an ingredient they do not recognise and ask about it in the comments. If yours is not sold in the north yet, tell me before I film. There is nothing more annoying for my followers than wanting something they cannot buy locally.
Northern Kitchens, Frame by Frame
Northern kitchens, and mine specifically, frame by frame through a cook. Stories suit cooking better than most formats because a meal has stages and so does a story set: the ingredients laid out, the thing going in, the middle where it looks wrong, the plate at the end. People tap through to see how it turned out. Your product appears at the stage it belongs to rather than being held up at the start. 25,300 people follow me from Sabon Gari and a lot of them will cook the same thing that week, which is why I put quantities on the frames. Send me enough to cook with properly. Anything that only gives me one attempt makes the whole set nervous, and it shows.
Eating My Way Through Sabon Gari
A day of eating, in frames, which is what my followers open the app for. Where I went, what I ordered, what it cost, whether the queue was worth it — and your product or your place inside that. Stories work for food because people watch them at the exact moment they are deciding what to eat. 25,300 people follow me from Sabon Gari and a lot of them will go somewhere I posted about within the week. If you have a kitchen, send me your busiest hours and I will avoid them, because filming during a rush helps nobody and the food comes out worse.
Breakfast to Supper, on Camera
Breakfast to supper, all of it on camera, which for a food page is a properly full day. Meals happen at fixed points, so a takeover lets me put your product where it belongs in the day rather than at whatever hour a single frame went up. Morning tea, the afternoon thing nobody admits to, the cooking, the eating. 25,300 people follow me from Sabon Gari and they watch these the whole way through because there is a meal at the end of it. Send enough product for a full day of cooking rather than one dish. A takeover that runs out of your product by lunchtime turns into a takeover about something else, and I will not pretend otherwise on camera.
Cooking Live, With Your Product Out
Cooking live means the mistakes stay in, which is why people watch it. I cook something with your product while the comments ask questions in real time — how much, what can I substitute, will it work with the pot I have. Those are the questions that stop somebody buying an ingredient and they get answered while the thing is on the hob rather than three days later in a caption. 25,300 people follow me from Sabon Gari and a good number will cook it that week. Send enough product to cook the dish twice, because live cooking goes wrong and having to abandon it halfway is a worse advert than not filming at all. Tell me if there is a substitution you would rather I did not suggest.
Bring a Cook, Not a Marketer
Bring a cook, not a marketer. My followers will ask your person how much salt, what heat, what to do if it splits — and somebody from marketing will not know. A food technologist, a chef, whoever developed the product: those work. It is the difference between a live that teaches and a live where two people take turns describing a packet. I cook while they talk, so the answers arrive with something happening on screen rather than as a conversation about food. 25,300 people follow me from Sabon Gari. Send enough product to cook a full dish, and tell me in advance if there is a preparation you would rather I did not demonstrate. There usually is one, and finding it mid-pour is bad for both of us.
Something Worth Cooking With
Something worth cooking with, rather than something worth photographing. Food giveaways go wrong when the prize is a hamper of things nobody would choose. My followers cook — they would rather win a good pot, a spice set they will finish, an appliance, a voucher at a market — and they will tell you so in the entries. 25,300 people follow me from Sabon Gari. I run the announcement, the rules, the reminders and a public draw. Set entry to a comment naming what they would cook with it and you get a list of dishes people in northern Nigeria actually make, which is worth reading whether or not you use it. Confirm you can deliver this far north before we open.
Three Formats, All About Food
Three formats, all of them about food, which is the only thing this page does. Stories through a cook so people see the stages. A Reel of the finished dish, which is what gets shared. A permanent post with the recipe written out, because somebody who wants to make it needs quantities they can come back to. The post is the piece brands undervalue and my followers use most. A Reel gets watched once; a recipe post gets saved and opened in a kitchen three weeks later with your product named in it. 25,300 people follow me from Sabon Gari and they cook rather than only watching. Send enough product for two attempts, the quantities you recommend, and where it is stocked in the north. If it is not available up here yet I will still say so in the post, because a saved recipe that nobody can shop for is worse than no post at all.