In Kenya, chapatis are more than a staple; they are a cherished tradition that unites families and anchors many meals. Their widespread appeal, driven by versatility and irresistible taste, has made them a favorite among street food vendors.
Now picture this, a man, skilled in the art of making chapatis, who has revolutionized the process out of his deep passion for this beloved dish. Confronted with the challenge of efficiently feeding large numbers, he designs a giant pan capable of cooking multiple chapatis simultaneously.
This is the story of Yusuf Hassan, a chapati vendor from Zimmerman, Nairobi, who crafted an ingenious solution for his bustling kitchen. His giant pan not only simplifies the cooking process but also maintains the traditional charm of chapati, allowing him to bring this beloved dish to a larger number of people.
Hassan, originally from Mtwapa, Mombasa, relocated to Nairobi last year and launched his chapati business, Jitume Fast Foods. His goal was to generate quick income to navigate the challenges of the fast city life.
Leveraging his cooking expertise, Hassan soon attracted a steady stream of customers eager for his delicious, soft chapatis. His competitive pricing and efficient service rapidly doubled his business, and soon enough, he had built a thriving customer base.
With rising sales came the need for expansion, prompting Hassan to invent a unique frying pan that significantly cut down the time needed to cook chapatis.
His customized frying pan is a hybrid of a traditional pan and a gas stove, enabling him to cook up to 18 chapatis at once. This innovation greatly boosts his production capacity while also conserving cooking gas.
“This pan is a game changer for me. It’s like the ones used in burger joints, but mine is specially designed for chapatis,” Hassan stated in an interview with a local media house.
This innovation has allowed him to scale up production from two 2kg packets of flour per day to over 24 packets daily, resulting in nearly 700 chapatis each day. As a result, his business has grown from a single location to three outlets in the same area, employing additional staff.
Additionally, Hassan prioritizes hygiene and quality, using a cooler to keep the chapatis at the perfect temperature, ensuring they remain warm and fresh for his customers.
Furthermore, Hassan distinguishes himself from other street vendors by working in a small, clean setup that enables him to operate in any weather conditions, unlike many vendors who operate under umbrella shades.
“Cleanliness is key in this business. My customers trust me because they know I prioritise hygiene,” he noted.
As will all businesses, the job also comes with its challenges. He does not have permanent staff, and relies on rehiring to ensure that operations run smoothly.
“I don’t have regular staff, so I’m constantly re-hiring, which can be tough,“ he pointed out.
Furthermore, the rising costs of goods and services have put pressure on his business, complicating efforts to maintain growth.
Despite these obstacles, Hassan is committed to his vision of opening a full-service eatery, where customers can sit down, enjoy a variety of dishes, and enjoy a wider variety of dishes.
