Peter Tanyanyiwa
Peter Tanyanyiwa
Herald Reporter
JERRY KUJEKE, known to many as Jerrybelz or Marley, is redefining the Zimbabwean entrepreneurial landscape by fusing his artistic roots with culinary mastery and organic farming, all while leveraging new empowerment opportunities for returning Diaspora.
Raised in the vibrant neighbourhood Mbare in Harare, Jerry Kujeke’s journey began far from the world of business.
Known to Zimbabwean television audiences as Marley, the recovering addict in the acclaimed soap opera Wenera, Jerry quickly became a household name. His portrayal was lauded for its authenticity and emotional depth, earning him a reputation as a dedicated and principled actor.
“Acting taught me to understand people, to listen, and to tell stories that matter. Those lessons are at the heart of everything I do now,” Jerry reflects.
Despite his success, Jerry’s time with Wenera was not without challenges.
In 2017, he and several colleagues left the production over unpaid salaries and disputes with management, a move that highlighted the precarious nature of Zimbabwe’s creative industries.
“Standing up for what’s right was never easy, but it was necessary. I wanted to show that we deserve respect and fair treatment as artists,” he says.
Cape Town: A Culinary Education
Seeking new horizons, Jerry relocated to Cape Town, South Africa—a city renowned for its dynamic hospitality sector. There, he found his calling at Marble Hospitality, immersing himself in the art and science of steak preparation.
“I have never worked in any other steakhouse except in Marble Hospitality, which I am proud of and that’s where I learned much about steaks,” Jerry shares.
At Marble, Jerry mastered the nuances of authentic steak cuts, from the Tomahawk, T-bone, Wingrib, Serloin, Ribeye, Brisket, Flank, Filet and Rump just to mention a few, and developed a keen eye for quality and tenderness. He also absorbed the essentials of restaurant management, customer service, and the importance of sourcing ingredients responsibly. “People have been sold the wrong T-bone for too long. I learned to do every cut properly, to respect the craft and the customer,” he explains.
Jerry’s Cape Town experience equipped him with both technical expertise and a vision for a premium, health-conscious steakhouse—skills and insights he now brings back to Zimbabwe.
Returning Home: Seizing Empowerment Opportunities
In 2025, Jerry made the pivotal decision to return to Zimbabwe, inspired by the country’s renewed focus on youth empowerment and diaspora engagement. Government initiatives such as the National Youth Empowerment Strategy and the “ZimReconnect” programme offer financial support, business incubation, and streamlined processes for returning entrepreneurs.
“Zimbabwe is changing. There’s a real push to support young people and those coming back from abroad. I want to be part of that story—to build something lasting and give back to my community,” Jerry asserts.
With 13 hectares of land secured in the countryside and plans to establish a base in Bulawayo, Jerry is poised to benefit from tax incentives, land leases, and business support available to local and returning entrepreneurs.
The Vision: A Premium Steakhouse and Organic Farm in Bulawayo
Market Opportunity
Bulawayo, Zimbabwe’s second city, is ripe for innovation in both hospitality and agriculture. While the city boasts a handful of steakhouses and modern restaurants, the market is far from saturated—especially for establishments that emphasise authentic butchery, organic produce, and health-conscious dining.
“Bulawayo has so much potential. People are hungry for something new—something honest and healthy,” Jerry observes.
Farm-to-Table Innovation
Jerry’s business model is as ambitious as it is timely: a premium steakhouse sourcing organic vegetables directly from his own farm. While most local farmers focus on staples like cabbage and maize, Jerry is targeting niche crops such as broccoli, cauliflower, eggplants, and beetroot—specialties in growing demand among health-conscious consumers and the hospitality sector. He will also focus on pepper, Brassica/Cabbage, kale, radish, beans, peas, celery, parsley, squash, pumpkin, garlic, chives, leek, artichoke, spinach, beet and chard vegetables.
“I want to grow what others aren’t. Broccoli, cauliflower, eggplants—these are rare here, but there’s a market. Everything will be organic, from farm to plate,” he says.
Health and Sustainability
The steakhouse will offer a unique menu pairing expertly prepared steaks with fresh, organic salads and vegetables—a departure from the heavy, traditional fare common in the region. This approach aligns with rising health awareness and the global trend towards sustainable, transparent food sourcing.
“It’s not just about the steak. It’s about giving people a meal that’s good for them, that they can trust. No imports, no shortcuts—just honest food,” Jerry emphasises.
Empowerment in Action: Navigating Zimbabwe’s New Business Landscape
Jerry’s entrepreneurial journey is emblematic of Zimbabwe’s evolving economic climate. With the support of government programmes, business incubators, and a growing network of diaspora returnees, he is well-positioned to overcome challenges such as access to finance and market entry.
“There are still hurdles—bureaucracy, competition, getting the right people on board. But the support is there if you look for it. I’m not just building a business; I’m building a future for my family and my country,” added Jerry.
Jerry Kujeke’s story is one of resilience, reinvention, and empowerment. From the bright lights of Zimbabwean television to the kitchens of Cape Town and back to the fertile soils of Bulawayo, he embodies the spirit of a new generation of Zimbabwean entrepreneurs—rooted in tradition, driven by innovation, and committed to building a better future.
“This is just the beginning. I want to show young people that you can start over, learn new skills, and make a difference—right here at home.”
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