Indigenous foods remain important expressions of cultural identity, hospitality, social memory, nutrition, and local food knowledge in Nigeria. They are commonly prepared, displayed, and consumed during festivals, traditional marriages, naming ceremonies, religious gatherings, coronations, funerals, and community celebrations (Ajayi & Bello, 2021; Nwankwo & Umeh, 2023). Despite their cultural and economic relevance, their acceptance is increasingly shaped by urbanisation, globalisation, Western dietary influence, modern lifestyle changes, poor presentation, weak documentation, and limited integration into formal hospitality and tourism systems (Chukwu & Dogbe, 2023; Eze & Okoye, 2022). This article examines the perception and acceptance of indigenous foods within the context of cultural events in Nigeria. It adopts a qualitative conceptual review approach and draws on recent literature on indigenous food systems, food tourism, cultural identity, nutrition transition, and hospitality development. The review shows that taste, cultural attachment, nutritional awareness, accessibility, affordability, social influence, hygiene, and presentation are major determinants of acceptance (Alabi et al., 2025; Orga & Dalhatu, 2024). The article argues that indigenous foods can contribute to cultural preservation, public health, local economic development, culinary tourism, and national identity when properly documented, branded, promoted, and integrated into hospitality and tourism services (Richards, 2021; Timothy, 2021). The study recommends improved food presentation, recipe documentation, media promotion, youth engagement, food festivals, policy support, and the inclusion of indigenous cuisine in hospitality and tourism programmes.