Tendai Gukutikwa
Tendai Gukutikwa
Post Reporter
MISS Rufaro Waziweyi (24), from Hobhouse, in Mutare, is making waves with a unique product – pickled okra – which has quickly become the talk of the city.
A graduate in Food Science and Technology from Chinhoyi University of Technology, Miss Waziweyi has taken a simple, often overlooked vegetable, and turned it into a business idea that is both innovative and inspiring.
In a place where most young people wait years for formal employment, she is showing that with creativity and the willpower, it is possible to carve your own path and shine.
Growing up in Hobhouse, a high-density area often associated with struggle and survival, Miss Waziweyi knew that life was not going to hand her anything on a silver platter.
In an interview on Monday, she said with a burning desire to make a difference in society and a deep-rooted belief in the value of local produce, she found inspiration in okra, the most unexpected of vegetables.
“After graduating last year, I never thought I would become an entrepreneur. But there was a point where it dawned on me that if I was going to wait for employment, it just was not going to work. In Zimbabwe, and especially in the food industry, things are shaky. There are very few food companies and yet so many food scientists. It is not like Accounting where you know there are hundreds of firms that might take you in,” she said.
Miss Waziweyi explained that after months of trying to find a job with no success, she decided to look within.
“I realised there was an opportunity to do something different, to make use of what I had learnt, and to create, not just a livelihood for myself, but possibly employment for others too. Being the firstborn in my family also pushed me. My siblings look up to me. I had to ask myself, am I doing something that will make them proud? Am I inspiring them enough,” she said.
That question became the fuel behind her mission.
In December 2024, just three months after graduating, she registered her company, Afrobite Enterprises (Pvt) Ltd, and immediately started producing and testing what would soon become her flagship product – okra pickles.
“Okra pickles are not a completely new thing globally, but locally, they are still unheard of. In Mutare, when you go to supermarkets, you see beetroot pickles, cucumber pickles, maybe onion pickles. But you will not find okra pickles, yet the crop is grown here in Manicaland in huge quantities.
‘‘So much of it goes to waste because it floods the market and people do not know what to do with it,” she said.
Miss Waziweyi said her idea was born out of the desire to reduce food wastage and increase options for local consumers.
“By pickling okra, I am extending its shelf life and offering people a new experience. Plus, people who drink beer absolutely love it. It has become something of a sensation among these people in Mutare,” she said.
The bubbly young woman has been working closely with vendors and farmers at Sakubva Produce Market to get fresh okra for her product.
“I support local farmers. Every morning, around 5am, I head to Sakubva. I sit with the vendors, chat with them while carefully selecting the best okra. Then I go back home, wash the okra, sterilise my bottles, and get to work. That is when I work my magic,” she said.
Despite working in a small space with limited resources, she says she can produce up to 80 bottles in just two hours.
Each bottle goes for US$3, and her customer base in Mutare is growing steadily.
“People are buying. That is why I am now looking at expanding to Harare. The capital city has a bigger market and more exposure,” she said.
Although her product is not yet on the shelves of big supermarkets like OK Zimbabwe and TM PicknPay, she is in talks with the retail outlets.
“If you are going to supply OK Zimbabwe, you have to supply all their branches nationwide. It is a big step, and I am not quite there yet in terms of capacity. But I am preparing for that,” she said.
The young woman is also part of the Eagles Nest Agri Challenge being implemented by ZimTrade, where she is learning how to grow her business and take her product to greater heights.
“They are teaching us how to package, market, and export our products. We have been overlooking our local produce for too long, yet we have so much potential. I want to put Zimbabwe on the global map with okra pickles,” she said.
As she continues to grow her brand, Miss Waziweyi wants to inspire other young people not to sit back and wait for opportunities.
“I want them to know that it is okay to start small. Do not be ashamed to work from your kitchen. Do not be afraid to go to the market at 5am if that is what your dream requires. You do not need a fancy office to build something that matters,” she said.
She also has a vision of promoting gastronomy tourism through her work.
“Zimbabwe has a rich food culture that we are not tapping into enough. Imagine tourists coming here and discovering pickled okra made from organic produce grown in the Eastern Highlands. It becomes more than just a product. It becomes a story, an experience. My success is tied to the success of Hobhouse and the people at Sakubva. I do not want to grow alone. I want to take others with me. That is the kind of change I want to see,” she said.
The buzz around the food scientist’s pickled okra is not just in her production kitchen or social media pages, it is in the hearts and homes of her growing customer base.
Mr Tafadzwa Mutsau, of Greenside, who is now a regular customer could not stop praising the product.
“I first tasted the okra pickles at a friend’s place while we were having drinks, and I was blown away. I never thought okra could taste this good. It has that perfect tangy flavour and crunch that goes well with a cold beer. Now I make sure I have a bottle in my fridge all the time. It is not just a snack, it is a conversation starter!” he said, proudly.
Mrs Rumbidzai Gono of Chikanga said the product is a go getter.
“As a mother, I am always looking for healthy food options for my family. When I saw Rufaro’s okra pickles at a pop-up stall, I was curious. I love that it is made locally, with fresh ingredients and no harmful preservatives. It is not just tasty; it is also nutritious. I now use it in salads and sandwiches, and my kids love it too,” she said.
Online Reporter