Some of the most fresh foods and well made foods in Nairobi are found in Kibandas, so they say.
But does the level of the kibanda food preparation meet the standard of freshness and good taste?
This is the gap that Judith Adhiambo a food Kibanda owner in Nairobi’s Kariobangi area chose to fill when she started her business.
Adhiambo says that apart from being clean, and well prepared, her hotel called Kempinski Kibandaski is also pocket friendly.
“People used to have a very difficult time in finding good and affordable food in this area. My Kibanda mostly targets matatu operators and small business owners,” she says.
Some of the dishes she makes are Matumbo fry and stewed, Ugali-Nyama fried and stew, chicken, fish, omena, chapati, pilau among other foods.
“People love matumbo stew. The cheapest food here is Ugali Skuma which goes for Ksh. 50 and Mboga Kienyeji with Ugali which is Ksh. 80,” says Adhiambo.
She says her dishes are served with love and passion, something not so many people are able to give.
Adhiambo who owns a Diploma in Catering says that food has been her passion even before joining college to sharpen her skills.
“I remember my father wanted me to go do nursing but my passion was already in food so I convinced him and pursued the career in catering,” she says.
She is encouraging other young men and women venturing into business to exercise patience and positive thoughts since business has its ups and downs.