A Saudi-born Nigerian entrepreneur, Almu’allim Nuh Idris Saleh Alfallata, has opened his doors to the media, offering a rare glimpse into the operations of Naima Kitchen, a food service facility catering to thousands of Nigerian pilgrims and other international clients during the Hajj season in Makkah, Saudi Arabia.
Established over a decade ago under Daam Almawasem Company, Naima Kitchen has grown to become a key player in Hajj catering services, this year securing contracts to feed pilgrims from six Nigerian states—Kano, Plateau, Jigawa, Niger, Adamawa, and Taraba—during the 2025 Hajj exercise.
Speaking during the media tour, Alfallata, who was born and raised in Makkah to Nigerian parents, said the kitchen’s services extend beyond Nigerian contingents. “We also serve pilgrims from countries such as Ghana, Egypt, Guinea, and India,” he said.
On the day of the visit, the kitchen was preparing a menu that included Jollof rice with chicken and fruits, as well as Semovita with Miyan Kuka—carefully selected to align with the dietary preferences of Nigerian pilgrims from different regions.
Journalists were taken on a guided tour of the facility, which featured several operational zones. These included a fully stocked food store containing essential ingredients like Indian rice, Myanmar beans, and Nigerian palm oil. Another highlight was the cold storage rooms, operating at -15 degrees Celsius, where frozen items such as meat, poultry, eggs, and beverages were kept.
The team also visited the fresh produce section where tomatoes, onions, and peppers were being processed for use in upcoming meals. In the cooking area, staff were seen actively preparing and packaging meals, under the supervision of the company’s chief dietitian, to ensure full compliance with health regulations laid down by the Saudi Ministry of Health.
Operational staff at the kitchen expressed satisfaction with their working conditions. Abdul’azee and Abdul Rahman, two staff members, commended the founder for prompt payment of salaries and providing a supportive work environment.
The tour concluded at the dispatch area, where neatly packaged meals were being loaded into delivery trucks for distribution to pilgrims’ accommodations across Makkah.
