Traditional Foods Lucrative Business

By Dan Mosekaphofu
Correspondent | Monday April 16, 2007 00:00

 

She may also be viewed as a true example of the creativity and innovativeness that we need as a nation to survive in this competitive and globalised world. When many of her colleagues are busy selling vegetables such as tomatoes and onions, she has decided to go for something unique.

In fact, 50-year-old Tsitsi Mbakile represents the growing number of female-headed households that are becoming part of our culture. To her, women self-economic empowerment is not a mere theoretical concept but a daily reality.

Originally, she is from Sebina village, about 60km on the Francistown-Nata highway. As if she were asking the Almighty to bless her venture, Mbakile's business is located at the city market, directly opposite the Universal Church building. It is on an open space and she must be thanking the Francistown City Council (FCC) for making a pavement along this street.

 As I arrive, a group of people are hovering around her like flies upon a carcass. Cars are slowly pulling over as their occupants throng her 'pavilion'.  She is sitting comfortably on an old paraffin container.  In front of her are various traditional foods - a sign that one has indeed arrived at 'the basket of traditional foods' in 21st Century Francistown. These include beans, groundnuts, dried boiled maize, ditloo, morogo-wa-dinawa, thepe, rothwe, letshotlho and ledelele. These are nicely displayed on various containers, which are in a row as if on an Agricultural exposition.

'I specialise in traditional foods. These are very delicious and highly nutritious. This is the place to be if you want to get a break from these so-called Western foods that we have unfortunately turned into our staple,' she declares arrogantly whilst serving one of her customers.

Her products are in large bags and containers, a sign that they are in high demand. On top of each container are tins of various sizes that are used to measure the quantity and determine the price.

'The small tin costs about P7 and the larger one P25.  All prices are open to negotiation,' she discloses persuasively. She has managed to convince me. I decide to buy morogo for P7.

Mbakile maintains that people who want a taste of traditional food usually visit her stall. ' Today there are very few people as it is a holiday. Normally there are many people who flock to this place,' she says boastfully as she points to the group of customers who have swarmed her like bees on a hive.

She decides to share with me information pertaining to her seemingly unique business venture. ' This business is a family affair. My mother started it a long time ago. My elder sister then followed her before I took over.'

As for the supplies, Mbakile proudly declares that most of the items are locally produced. ' I buy most of my stuff from the nearby villages such as Themashanga and Mathangwane. These villagers have proved to be my reliable suppliers.'

She also affirms the fact that although her business appears to be small and insignificant, it has a regional dimension as she gets some of her supplies from traders in neighbouring countries. ' I do get some of my products like beans and peanuts from suppliers in Zambia and Zimbabwe. With the recent poor rains in our country, I had no choice but to import some of these products so as to keep the business afloat,' she philosophises.
As we are busy chatting, two Chinese women arrive. They are busy looking at the products and debating amongst themselves in their language. After what seemed to be a lengthy discussion, they summon Mbakile.  A bout of haggling between her and her Chinese customers ensues.  Sign language and a bit of English characterise the bargaining. After some minutes, negotiations are over and the two Chinese women buy their ditloo and slip away.

' My customer base is multinational because Chinese, Ghanaians and Cubans are among my regular customers. They mostly buy ditloo and peanuts,' she says with a grin. She also discloses that some foreigners visit her business for a free lecture on the various traditional foods. ' I think I should start selling cooked food and charge for these free lectures,' she says as she stares at her nicely displayed products.

She describes her business as a 'very lucrative' adventure particularly at month ends. ' I usually make around P400 per day during month end,' she says with a broad smile. During mid-month, she says, she can make as little as P50 a day.

Like any other enterprise, her business has to grapple with some challenges. She decries the fact that its location at times proves to be a disadvantage.

She also laments the fact that initially she once monopolised and enjoyed a large market share. 'Unfortunately a number of other traders are beginning to venture into this business and are proving to be a threat as they now offer a stiff competition for the already shrinking market.'

Three young men arrive. They are looking for morogo and groundnuts (manoko). Mbakile seems to be a knowledgeable chef. These men ask for a lecture on how to prepare a delicious morogo mixed with pounded peanuts. With confidence and ease, she starts issuing instructions. I am also listening attentively to the instructions that are being issued by this traditional food guru.

After a while I decide to leave this place.  I am not only armed with knowledge about traditional foods but I have also learnt how to prepare some of them. My next challenge now is to translate the theory into practice.