Like many fresh graduates, Fredrick Macharia entered the job market brimming with hope and enthusiasm. However, his dreams were met with the stark reality of limited job opportunities. Despite his relentless efforts, landing a stable job proved to be an uphill battle.
Macharia’s early foray into the workforce involved taking up menial jobs, including six grueling months of labor at a construction site. It was during this challenging period that he stumbled upon a life-changing idea—the business of selling porridge.
“At the construction site, vendors would come with flasks and dishes to sell us breakfast and lunch,” Macharia recalls.
This simple observation sparked an entrepreneurial idea. He saw a gap in the market and realized the potential to provide a much-needed service to his fellow workers.
Earning barely enough from construction work to cover basic needs like rent and food, Macharia decided to act on his newfound inspiration. Teaming up with his foster sister, he relocated to Nakuru to venture into the porridge business.
Initially, they started with the traditional recipe—a simple mixture of flour, sugar, and water. However, their journey took an exciting turn when they discovered a growing market demand for a more nutritious offering known as ‘super uji.’
Unlike ordinary porridge, ‘super uji’ is a wholesome blend of organic ingredients, including yams, sorghum, groundnuts, milk, bananas, simsim, stinging nettles, and omena. Realizing the potential of this unique product, Macharia and his sister pooled their resources, investing Ksh 7,000 in a blender and borrowing an additional Ksh 3,000 for ingredients.
The introduction of ‘super uji’ transformed their small venture into a thriving business. Customers were drawn to its nutritious value and unique taste, with satisfied clients enthusiastically referring new customers. Orders steadily increased, and the business began to grow.
As the business flourished, Macharia and his sister brought on a mutual partner to expand operations. They also hired three employees to help distribute their porridge to offices and other establishments in Nakuru. Their strategic decisions and hard work paid off, turning what started as a survival tactic into a lucrative enterprise.
Today, Macharia’s porridge business generates significant income, with each bowl priced between Ksh 70 and Ksh 100, depending on the ingredients. On a good day, the team earns up to Ksh 5,000.
“I am happy that people are beginning to embrace traditional foods like yams, sorghum, and other ingredients we use in our porridge,” Macharia says. “These foods are highly nutritious and can help prevent lifestyle diseases.”
Fredrick Macharia’s journey from a struggling construction worker to a successful entrepreneur is a testament to the power of resilience, innovation, and seizing opportunities. What began as a humble attempt to make ends meet has become a thriving business, inspiring others to embrace traditional, healthy foods while carving out a sustainable livelihood.
