Fredrick Macharia, like many recent graduates, entered the job market with optimism and high expectations. However, the stark reality of job scarcity hit him hard, and despite his persistent efforts, securing employment proved to be an arduous task.
His journey into the professional world began with humble jobs, including six months of strenuous labor at a construction site. It was during this period that Macharia stumbled upon an idea that would alter the course of his life – the business of selling porridge.
“At the construction site, people would bring flasks and food dishes to sell breakfast and lunch to us,” Macharia recalls.
Witnessing the potential to provide a much-needed service to his fellow workers, an entrepreneurial spark ignited within him. The earnings from his construction job were inadequate to cover basic necessities like rent and food, prompting Macharia to identify an opportunity in the market.
Teaming up with his foster sister, Macharia made a strategic decision to relocate to Nakuru and dive into the porridge business. They initially started with traditional porridge made from flour, sugar, and water. However, their journey took an unexpected turn when they discovered a new market trend – ‘super uji.’
This ‘super uji’ was not your typical porridge; it was a nutritious blend of organic ingredients such as yams, sorghum, groundnuts, milk, bananas, simsim, stinging nettles, and omena.
Recognizing the potential of this unique offering, Macharia and his sister pooled their resources, investing Sh7,000 in a blender and borrowing an additional Sh3,000 for ingredients.
The introduction of ‘super uji’ proved to be a game-changer for Macharia. They built a loyal customer base, with orders pouring in, and satisfied clients became enthusiastic advocates, referring their porridge to new customers. Macharia’s business steadily grew, and the duo expanded their operation.
In the course of their entrepreneurial journey, Macharia and his sister brought in a mutual partner and hired three employees to assist in selling their porridge in offices and other establishments within Nakuru.
Their strategic decisions and hard work paid off, resulting in a thriving business that generates a significant income.
The porridge business, originally born out of necessity and observation, now stands as a successful venture for Macharia. The income generated ranges from Ksh 70 to Ksh 100 per bowl, depending on the ingredients used. On a good day, the team can make up to Ksh 5,000.
“I am pleased that people are gradually recognizing the importance of returning to traditional foods such as yams, sorghum, and the ingredients we use to make the porridge. These foods are highly nutritious and will help keep lifestyle diseases at bay,” Macharia said.
