NAIROBI: Kenyans love their ugali which goes down very well with sukumawiki (kale), spinach and other assorted traditional vegetables readily available in our markets.
However, one grocer in Mackinnon Market, Mombasa has gone against the grain and has specialised, not in the sale of these common greens, rather in supplying ‘strange’ vegetables.
“We have a farm back home in Taita Taveta where we grow cauliflower, broccoli, red cabbage, parsley, yellow capsicums, beetroots and turnips,” says Jibran Mzenge.
He continues: “Vegetable farming in Taita Taveta was established by missionaries and our grandparents learnt these skills when they worked as the white man’s farm hand. They then passed on these skills to their children who passed them on to us”.
When supply from the family farm dwindles, Mzenge sources the same from Naivasha in order to supply his clients who are mainly Indians, Somalis and a few locals.
“My daily sales range between Sh10,000 to 15,000 from where I make a Sh5,000 profit after deducting transport and other overheads,” he says.
Mzenge, 31, says Mombasa’s desiccating heat poses a big challenge to his trade.
“I sell the vegetables in kilogrammes and a desiccated vegetable weighs less, therefore, fetches a lower price,” he says.
He notes the heat also makes the vegetables go bad quickly which sometimes forces him to sell at a throw away price to avoid losses.
A kilo of broccoli goes for between Sh150-200 while cauliflower goes for Sh100-120 per kilo.
Mzenge, who is among the few grocers who deal in these types of vegetables at the market, hails the business for enabling him settle his bills as well as start other projects.
“You have to cultivate a good relationship with both your suppliers and customers. You also need to be well versed in the vegetable’s nutritional facts as this comes in handy when making a sale,” he advices.
