In the bustling city of Seattle, USA, a humble restaurant is making waves among food lovers — Lims Nyama Choma. Specializing in mutura, a beloved Kenyan street food, the eatery has won the hearts of Kenyan expatriates and adventurous American diners eager to experience authentic African flavors.
At the center of this success story is John Kamau Karanja, a Limuru-born entrepreneur whose journey to culinary fame was far from ordinary. Before his big break, Karanja worked as a plumber in South Sudan and sold curios in South Africa and Zambia, all in search of a better life. His fortunes changed in 2013 when he won the US Green Card lottery, giving him the chance to pursue his dreams in America.
His path into the food business began unexpectedly. One evening at a friend’s party, he prepared nyama choma — Kenya’s famous grilled meat. The dish was such a hit that days later, people began calling him with offers to pay for his cooking. Encouraged by the enthusiastic feedback, Karanja decided to take a leap of faith and open Lims Nyama Choma.
Running a business in a foreign country was no small feat, but Karanja’s determination, coupled with the unwavering support of his family, proved to be the key to success. His wife, Caroline Kamau, became the heart of the kitchen, ensuring every dish carried the true taste of Kenya. Their sons, Simon and Steve, pitched in as a waiter and an accountant, turning the venture into a full-fledged family business.
Over time, Lims Nyama Choma grew into more than just a restaurant. It became a cultural hub where Kenyans in Seattle could gather for a taste of home, while Americans and other Africans explored Kenya’s rich culinary traditions. Customers from all walks of life — from Kenyan expats to South Africans and curious locals — now flock to the restaurant for its vibrant flavors and warm sense of community.
Open from Tuesday to Sunday, 10 a.m. to 10 p.m., Lims Nyama Choma is more than a place to eat; it’s a bridge between cultures, serving up not just delicious food, but the spirit of Kenya itself.
