In 2018, Fredrick Macharia, much like many recent graduates, entered the job market with optimism and high expectations. However, the harsh reality of limited job opportunities hit him hard, and despite his persistent efforts, securing employment proved to be an arduous task.
His initial foray into the workforce involved taking on menial 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, vendors would arrive with flasks and food dishes to offer breakfast and lunch to us,” Macharia recalls.
Observing the potential to provide a much-needed service to his fellow workers ignited an entrepreneurial spark within him. The income from his construction job fell short of covering basic necessities like rent and food, prompting Macharia to identify an opportunity to address a market gap.
Teaming up with his foster sister, Macharia made a strategic decision to relocate to Nakuru and enter the porridge business. They initially started with traditional porridge made from flour, sugar, and water. However, their journey took an unexpected turn when they identified a new market trend – ‘super uji.’
This ‘super uji’ was not an ordinary porridge; it was a nutritious blend of organic ingredients such as yams, sorghum, ground nuts, 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, leading to an expansion of their operation.
In 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 establishments within Nakuru.
Their strategic decisions and hard work paid off, resulting in a thriving business that generates a substantial income.
The porridge business, originally born out of necessity and keen 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 reverting to traditional foods such as yams, sorghum, and the ingredients we use to make the porridge.
“These foods are highly nutritious and will help prevent lifestyle diseases,” Macharia said.
