Nestled in the heart of Seattle, a petite eatery has captivated the palates and affections of both Kenyan expatriates and gastronomic enthusiasts alike.
Lims Nyama Choma, under the ownership and operation of John Kamau Karanja, has evolved into a vibrant focal point for Kenyan cuisine in the United States.
Karanja’s journey to prosperity was anything but straightforward.
Background
Originating from Limuru, Kenya, he encountered numerous challenges before establishing his restaurant in the U.S.
While working as a plumber in South Sudan and peddling curios in South Africa and Zambia, Karanja strived to make ends meet.
Fortune finally smiled upon him in 2013 when he won the green card lottery, providing him the opportunity to bring his skills to Seattle and pursue his dreams as an entrepreneur.
The Emergence of Lims Nyama Choma
Karanja’s culinary prowess and fervor for Kenyan cuisine swiftly gained acclaim when he prepared nyama choma (grilled meat) at a friend’s gathering, garnering enthusiastic reviews from attendees.
“After cooking nyama choma at a friend’s party and receiving overwhelming praise, I started getting calls from various people asking me to cook for them nyama choma for a fee,” he reminisced.
Encouraged by the positive feedback, Karanja decided to delve into the culinary business.
Requests for his nyama choma services at various events marked the inception of his journey as a restaurateur.
With steadfast support from his family, Karanja transformed Lims Nyama Choma into a genuine family enterprise.
His wife, Caroline Kamau, assumed the role of the head chef, ensuring the authenticity of the flavors.
Simultaneously, his sons, Simon Kamau and Steve Kamau, contributed their skills as a waiter and accountant, respectively.
Together, they crafted a memorable dining experience, blending their collective expertise to offer a taste of home to their patrons.
Overcoming Challenges and Establishing a Niche
Establishing a business in America presented its own set of challenges for Karanja.
He navigated the intricacies of compliance with licenses and standards, but his determination remained unyielding.
Karanja’s commitment to providing an authentic Kenyan experience paid dividends, drawing customers from diverse backgrounds, including Kenyan expatriates, South Africans, and even non-Africans.
Lims Nyama Choma rapidly became a sought-after destination, providing a glimpse of Kenya and a comforting haven for those far from home.
Operating from Tuesdays to Sundays, Lims Nyama Choma has evolved into more than just a restaurant.
It serves as a communal space for the Kenyan community in Seattle, nurturing a sense of community and familiarity.
The delectable flavors of Kenyan cuisine, coupled with the warm hospitality and genuine atmosphere, have solidified its status as the go-to locale for Kenyan food enthusiasts seeking a taste of their homeland and a place to connect with fellow compatriots.
“Mostly, hustlers like me fit in here very well, as opposed to the wealthy because this is where I earned my first Ksh1 million. I can say it’s a great opportunity for those who are determined,” remarked Kamau.
