Jambo Marafiki,

We started our BBQ HOUSE during the COVID period, a time when uncertainty was everywhere and businesses were shutting down rather than opening. While most people were pressing pause, we chose to move forward. We noticed that Tanzanian-style BBQ was missing from the market, and we saw an opportunity to introduce something authentic, comforting, and full of flavor.

From day one, our focus was clear: quality and freshness. We specialize in chicken, mishkaki, nundu, and masala chips, all prepared the traditional Tanzanian way. Every step, from marination to grilling to salad preparation, is done at home with care. No frozen products, no shortcuts, just honest food prepared the way it should be. In the early days, our kitchen doubled as a production unit, and the aroma of BBQ often traveled faster than our marketing.

Customer feedback has been at the heart of our growth. Our customers did not just eat our food; they helped us improve it. A little more spice here, better tenderness there, every suggestion was taken seriously and taste-tested more than once. Over time, this feedback helped us refine our recipes while staying true to our roots.

And then there is our urojo sauce, made with scotch bonnet, spicy, flavorful, and not for the faint-hearted. It was meant to be a side, but customers had other plans. Before we knew it, people were not just enjoying it; they were asking for extra tubs, sometimes before even finishing their BBQ. We now consider that a very serious compliment.

Today, our homemade Tanzanian BBQ is loved for its freshness, authenticity, and bold flavors. What began as a bold move during a difficult time has grown into a trusted BBQ HOUSE, proving that even in challenging times, great food and a little heat will always bring people together.