This archive report was first published on 5 October 2019.
Published on October 5, 2019, by Caroline Wambui, a business administration graduate turned entrepreneur, has found a way to make nutritious food accessible to people in Tharaka-Nithi.
At just 29 years old, Nancy Kendi has already made a name for herself as the 'queen of banana flour cakes' in her community. Her passion for good food has driven her to use underutilized flours to create a variety of pastries, cakes, and snacks.
Some 800 meters from Chuka town, Kendi's bakery is a hub of activity, with locals flocking to taste her delicious creations. Her menu includes banana chapati, banana cake, banana crisps, banana chevdas, beetroot cake, composite cake, and many other delicacies.
What sets Kendi apart from other bakers is her use of traditional flours such as sorghum, banana, pearl millet, cassava, and banana flour. These flours are not only gluten-free but also packed with nutrients, making them an excellent choice for people with dietary restrictions.
Kendi sources her flours from registered self-help groups, ensuring that she gets the best quality ingredients. She then works on the quantities as she has a variety of recipes to cater to different tastes.
Her journey as a baker began in 2016, when she decided to do away with the usual boring way of mashing, boiling, or roasting food. She started baking for her family and friends, who were impressed by the delicious and nutritious snacks she created.
Today, Kendi's bakery is a testament to her hard work and dedication. She has showcased her skills and products at various forums, including the Devolution Conference in Kirinyaga and in Njoro, Nakuru County, during World Food Day on October 16, 2018.
Benald Kinoti, a nutritionist and extension officer in Meru County, praises Kendi's efforts in promoting traditional flours. 'They are gluten and aflatoxin-free and are packed with nutrients. They are actually better than any one single product of wheat,' he says.
