Packaged Githeri? The rise of ready-to-eat meals

 Githeri, a traditional Kenyan dish of boiled maize and beans, took centre stage at the recent Cereal Millers Association (CMA) Annual Technical Conference and Expo 2026 in Nairobi.

 Presented under the Soko brand in a neat, modern packaged form,  githeri became a star attraction. Lady exhibitors selling and serving it remained busy as crowds quickly formed, with people eagerly lining up for a taste.

 After sampling, many returned for second and third helpings, nodding in approval. For the two-day event, the steady rhythm continued as more attendees arrived, tasted, savoured and left, while the humble githeri firmly held its place as an undeniable highlight.

 Capwell Industries, Marketing assistant Abubakar Dzombo, revealed the company has a wide range product portfolio ranging from flour-based to non-flour products, with the latest addition being an innovative line of ready-to-eat (RTE) foods.

 Developing these new products has been a lengthy process, taking about two years from concept to market. It involved research, product development, packaging design and testing.

 Dzombo says that while there was already demand for convenient food solutions, the company is actively helping to shape and grow this demand.

 “The technology itself is not new globally, but we have adapted it to suit the Kenyan market by offering familiar, locally relevant foods,” he says.

 He adds, “The idea behind our RTE products is to solve the challenge of long cooking times, especially for foods like maize and beans, which can take two to three hours to prepare. We are significantly reducing this time while ensuring the products are safe, nutritious and in some cases, fortified.”

 Dzombo spoke at the expo, which brought together top industry executives, policymakers, development partners and consumer advocates to address critical risks in the country’s food system. The event was held under the theme “Chagua Safe, Chagua Smart,” an initiative encouraging consumers to make informed choices and trust the safety of their food.

 Currently, the company offers five RTE products, which includes two types of githeri. First, is a fully cooked version prepared with onions, tomatoes and other ingredients, ready for immediate consumption.

 Room temperature

 The second is a classic version that allows consumers to add their own spices and complete the cooking process according to their preference.

 They also have baked beans preserved in sauce, which can be consumed without heating or refrigeration, as they are shelf-stable at room temperature.

 There is also ndengu (green grams), prepared and packaged for convenience, making it easy to consume on the go.

 Finally, there is Bean Feast, a blend of beans and vegetables such as carrots, onions, and tomatoes in a rich gravy. “It can be eaten directly or heated after transferring it from the package to a suitable container,” he says.

 He assures that all products meet regulatory requirements and are fully certified in terms of food safety.

 Dzombo explains that the products are packaged using Tetra Pak technology, commonly used for milk and other foods. This innovation allows for an extended shelf life of up to one year without refrigeration.

 At its core, Dzombo explains that the RTE concept is about convenience. While some consumers still prefer traditional cooking methods, the target market is modern, busy individuals and families who may not have time to cook from scratch. The products are also suitable for people living away from home or those who travel frequently.

 The 500 grams pack is designed to serve two people, while the 340g pack serves one person, although portion sizes may vary depending on individual needs and lifestyles.

 He discloses that the products have been in the market for five months, and reception has been largely positive, though mixed.

 “Some products have performed well, while others are still gaining traction. Since this is a new category in Kenya, consumer education is essential. We are working to inform customers on how to use and store the products effectively,” he says.

 Looking ahead, Dzombo says there are plans to expand the product range and refine existing offerings to better meet market needs. However, he acknowledged challenges, particularly in category placement within retail stores.

 He explains, “Since ready-to-eat meals are a new category, retailers are often unsure where to place them. This requires additional investment in shelf space, branding, and visibility to help consumers locate the products.”

 The Cereal Millers Association (CMA) Chief Executive Officer, Paloma Fernandez, says the association is committed to changing the narrative of nutrition in Kenya. However, she notes that one of the biggest challenges remains sourcing of the clean grain, as  aflatoxin contamination continues to be a persistent issue.

 “It is particularly dangerous because it is invisible, you cannot see, smell or taste it, yet it poses serious health risks,” she warns.

 To manage this, she says every truck of maize delivered to mills is tested, and any grain exceeding the allowable limit of 10 parts per billion is rejected. 

Safe food

 She adds that CMA members have embraced self-regulation, strengthening internal systems to ensure rigorous testing of both raw materials and finished products.

 However, she emphasises that systems alone are not enough; strong leadership commitment is essential to uphold standards.

 Fernandez notes that many CMA member companies are family-owned with long-standing legacies, and producing safe food is not only a regulatory requirement but also a matter of protecting reputation, heritage, and consumer trust.

 She regrets that despite these efforts, CMA members still face challenges from operators outside regulatory oversight.

 Stakeholders are therefore calling on policymakers and regulators to enforce consistent standards across the entire industry, noting that a level playing field is essential.

 They emphasize that every producer should meet the same requirements for fortification, testing, and safety. They conclude that ensuring food safety and improving nutrition in Kenya requires collaboration across the entire value chain, from farmers to millers, regulators and consumers.