Afrobeats singer Spyro has revealed that 16 years of perseverance and struggle in the music industry finally paid off three years ago, attributing his success to divine intervention.

In a social media post, Spyro shared his testimony, recalling a period of profound struggle and disappointment that preceded his breakthrough.

He explained that it was at this critical juncture that his fortunes changed.

Following his past struggles, the singer now encourages others facing similar challenges, urging them to hold on to their dreams and never give up.

He attributes his turnaround to God, who transformed his life and propelled him to success three years ago.

Spyro wrote, “If someone had told me 3 years ago that I would become this fly, I would have argued it, and now I look at my life, and all I can say to someone reading this is please don’t give up…

“I have been in the industry hustling for 16 years, and I was at my lowest when JESUS changed it all, and that same JESUS is still in the business of changing lives, JUST BELIEVE.”

Afrobeats star Asake has reiterated his unwavering loyalty to his former label boss and mentor, Olamide, amid speculation of a fallout between the two artists.

Despite removing YBNL from his Instagram bio and unfollowing Olamide in December 2024, Asake in a recent interview with YouTuber Korty EO, emphasised that his perception of the rapper remains unchanged, stating, “Till the world ends, Baddo will always be Baddo.

This development followed reports that Asake’s contract with YBNL may have expired, with the singer opting for independence rather than renewing the deal.

While neither Asake nor Olamide has publicly addressed the situation, industry insiders believe the split was amicable.

Asake has consistently credited Olamide for changing his life, and his latest comments reaffirm their enduring professional and personal bond.

Nigerian chef Gbolabo Adebakin, known as Chef Gibbs, has urged deliberate global rebranding of Nigerian cuisine to challenge misconceptions and present local dishes as nutritious, diverse, and competitive.

Adebakin said during an interview yesterday in Lagos that stronger culinary education and cultural storytelling was needed to project Nigerian dishes to the world.

He described food as a powerful cultural export and a critical tool for tourism development, noting its universal role in human interaction.

“Food is the oldest form of tourism. From the beginning of time, food has been served with every single moment, every party, every meeting, every celebration,” he said.

The chef, however, said Nigerian cuisine, though gaining international attention, remained widely misunderstood due to poor representation and lack of proper guidance on how it should be prepared and consumed.

Adebakin, convener of the Nigeria Food Summit, said that beyond showcasing meals, the rebranding initiative should focus on correcting widespread misconceptions about Nigerian cuisine, often described as too fatty, heavy, or dense.

According to him, the process of rebranding also involves teaching proper ways to eat and pair local dishes, a gap increasingly evident in viral social media trends.

“If you go on social media today, you see a lot of TikTok trends, and some of those challenges are actually not properly done because a lot of people do not know about Nigerian food.

“So, it’s our responsibility as culinary practitioners to educate people on how exactly to eat the food, how to pair the food, how to serve the food,” he said.

He noted that initiatives, already gaining traction through inbound tours and social media, were aimed at rebranding efforts.

“We’re letting people know that our food is very communal, very nutritious, very rich,” he said.

Citing an ongoing initiative by the Special Adviser to the Lagos State Governor on Tourism, Arts and Culture, Idris Aregbe, in which he has participated for about six years, he noted that giving tourists’ immersive experiences had been highly impactful.

Adebakin added that immersive experiences such as allowing foreign guests to participate in traditional cooking techniques like pounding yam helped to deepen their appreciation for the culture and effort behind Nigerian meals.

He said such moments highlighted the skill and intentionality involved in local food preparation.

He added that the activity had consistently drawn positive reactions from international participants, many of whom expressed surprise at the diversity and presentation of Nigerian dishes.

Recounting a previous engagement, he said: “They told us that they never knew that Nigerian food could be done this way or could taste this way or that they could experience Nigerian food this way.”

Adebakin said such feedback underscored the growing role of culinary diplomacy in shaping Nigeria’s global image.

He urged stakeholders to continue to leverage food as both a cultural bridge and an economic asset.