In the heart of Lusaka, Zambia, a family from Kakamega, Kenya, has beaten all odds to establish a thriving business that has captured the attention of food lovers across the city.
Urban Maasai, a popular bar and restaurant located at Plot No. 3832 Great East Road in Lusaka’s Olympia area, has become a culinary hotspot known for its rich blend of East African flavors, local Zambian dishes, and international cuisine.
Founded by Bernard Oguna and William Oduor, alongside their family members, the restaurant embodies a deep sense of cultural identity and entrepreneurial spirit.
Here is the story behind the establishment of Urban Maasai as told by WoK.
Urban Maasai was born out of a passion for East African cuisine and the realization that there was a gap in the market for authentic dishes like nyama choma, kuku choma, ugali and mbuzi choma in Zambia.
Oguna, the Group Chairman, explains that the inspiration behind the restaurant was deeply rooted in their heritage and personal experiences.
“The theme for Urban Maasai is East African from the words Maasai and nyama-choma. We wanted to do an East African restaurant where you can have nyama-choma, ugali, kuku-choma and mbuzi-choma. We saw a gap because every time we had a meeting we would wonder where to get East African food; so we said and what if it was ours,” Oguna said.
More than just a restaurant, Urban Maasai is a family business that brings together the skills and expertise of four brothers, their wives and cousins.
Oguna, emphasized the importance of creating a business that benefits the family as a whole.
“We thought about running a family business and we wanted a platform where family members can be able to bring their expertise. We are four brothers and our wives; so we are eight plus our cousins. When we met for family meetings we kept thinking that we had talent within ourselves but this talent was scattered generating value for other entities. So we decided why not have something that worked for us,” he said.
Urban Maasai is not only a restaurant but an experience designed to celebrate African culture.
The establishment features uniquely themed sections named after major African cities, including Nairobi, Dar es Salaam, Kampala, Kigali, Bujumbura and Lusaka.
The bar, known as Zanzibar, further enhances the restaurant’s East African identity.
The menu reflects the diverse tastes of Lusaka’s cosmopolitan population, offering a mix of East African specialties, Zambian favorites, and international dishes with Italian and Japanese influences.
Despite its wide-ranging menu, the signature nyama choma remains the star attraction, drawing in guests who appreciate expertly grilled meat prepared with authentic East African techniques.
Setting up a business in a foreign country can be challenging, but for the Urban Maasai team, Zambia proved to be an inviting and business-friendly environment.
Oduor highlighted how the country’s welcoming nature played a crucial role in their success.
“Zambia is a very beautiful country that has amazing people and it was easy for me as a Kenyan to come and feel the warmth; the people are welcoming. They don’t look at us as a competition but as people that compliment who they are,” he said.
Oguna echoes this sentiment, noting that Zambia’s streamlined business registration process made it easier for them to establish Urban Maasai.
“This is a country that is very business friendly it takes less time to open a business; we didn’t have a problem in that area. My brother was already here working and he had created a network of friends and liked the place,” he stated.
With its warm ambiance and diverse menu, Urban Maasai has become a favorite dining destination for both locals and international guests.
The restaurant serves approximately 300 guests daily, with Zambians making up around 80% of its clientele.
The remaining guests include visitors from across East Africa, Europe, and the Middle East, reflecting the establishment’s broad appeal.
“We serve at least 300 guests daily from all over the world but our biggest percentage of guests are Zambians; about 80%. We also serve guests from all over East Africa. We also have our European and Arab friends coming here so we’ve opened it up for everybody,” Oduor said.
