With the emergence of “Smocha”—a concoction of chapati, smokie, kachumbari sauce, and a dash of salt—and its popularity, Nairobi has witnessed a gastronomic revolution.
However, what motivates this street food phenomenon? Sources looked into the reasons for the delicacy’s popularity in Nairobi, where most of the patrons are college students and city dwellers.
Let’s introduce BD Msanii, also known as Karani Ireri. The street food phenomenon has helped the entrepreneur become more well-known in his field of expertise.
In 2015, BD Msanii set out on his culinary adventure in Parklands. The year 2018–2019 was the first that Smocha became well-known as a street snack.
Ireri said, “I had a job before, but I had an entrepreneurial spirit, so I quit and went to Parklands and started off with an investment of Ksh. 15,000.”
Though he began his career selling hotdogs, he eventually came to the realisation that consumers were looking for something else.
“On a good day, I sell the delicacy and make between Ksh. 1500 and 2000 in profit,” he continued.
His clientele, some of whom have been with him since 2015, bear witness to the exceptional cooking skills that distinguish Smocha.
His dedication to his work is what I find most admirable. One of his clients said, “What drew me in and kept me a loyal customer for years was hygiene.”
Sources met with Ephantus Mbugua, another businessman in the Kahawa Sukari neighbourhood who is making waves with his Smocha venture. He lives on the opposite side of the city.
“My unemployment was the impetus for starting this firm. I decided to give myself a chance,” he remarked.
Given how much BD Msanii and Ephantus rely on consistent consumers, they both acknowledge the difficulties they have encountered, particularly the effects of continuous protests.
“The demonstrations have impacted street vendors and Smocha business owners.”
“We are counting enormous losses, even though it’s for a beneficial cause,” they lamented.
Even if they are paving the way for Smocha enterprises, these trailblazers in the food industry still have outstanding plans for their companies.
“To serve more people, I would like to grow this business into something bigger and open a larger restaurant,” Karani says.