By Sainabou Sambou
At just 19, Yamai Sey turned her passion for cooking into a culinary enterprise that has grown from a modest shop in Banjul to an internationally recognized name in the Gambian food industry. Jarra’s Kitchen, founded in July 2015, is a testament to Sey’s resilience, talent, and dedication to showcasing Gambian cuisine on a global stage.
Sey’s journey began shortly after graduating from Gambia High Senior Secondary School. Fueled by a love for cooking nurtured by her mother, a local chef, Sey enrolled at the Gambia Tourism and Hospitality Institute, where she earned a certificate in catering. She honed her skills working in hotels and restaurants before taking a bold step to open Jarra’s Kitchen. In its early days, the restaurant was small and lacked the space to accommodate tables and chairs indoors. “I used to place the chairs and tables outside for customers,” Sey recalls with a smile.
Despite its humble start, Sey’s vision was expansive. In 2017, she expanded the restaurant and pursued a diploma to deepen her culinary expertise. Her mother’s influence continued to be a guiding force. “I was born and met her selling food. I used to help her, and many of the things I know in cooking today, I learned from her,” Sey says.
The road to success was not without challenges. Sey faced skepticism due to her youth. “People would call me for contracts, but once they met me and realized my age, they would say I was too young and deny me the opportunity,” she explains. Financial hurdles also tested her resolve. Yet, her passion for cooking and unwavering determination kept her moving forward. “This business changed my life. It took me from zero to a hundred,” she says.
Today, Jarra’s Kitchen is a culinary gem in Banjul, offering a diverse menu that spans Gambian staples, such as domoda and benachin, as well as European, Asian, and Chinese dishes. “I can say I serve international food. I’m an international chef,” Sey declares proudly. From employing just one staff member at the start, the restaurant now supports a team 15 and has become a training ground for young women aspiring to enter the culinary world.
A defining moment came in 2019 when Sey represented Gambia at the West Africa Food Festival (WAFFEST) in Accra, Ghana. Competing against regional talents, her team clinched Best Chef, Best Dessert, and Second Best Food awards, a milestone that elevated Gambian cuisine internationally. “That recognition was huge for me and Gambian food culture,” Sey reflects.
Sey’s commitment to customer satisfaction remains the cornerstone of her success. “Some of my customers are no longer just customers—they are like family. Their feedback keeps my business going. Without them, my business is nothing,” she says. This customer-centric approach has cultivated a loyal following, with patrons returning for the food and the warmth of Jarra’s Kitchen.
Looking to the future, Sey is planning an ambitious project that she believes will be a game-changer. “If that day arrives, the entire country will talk about it. It’s the success of my business,” she hints with excitement. While details remain under wraps, her track record suggests it will be a bold step forward.
From a small shop with outdoor seating to a celebrated culinary hub, Jarra’s Kitchen embodies Sey’s journey of perseverance and innovation. At 29, she has built a thriving business and inspired a new generation of chefs in Gambia. As Sey continues to push boundaries, Jarra’s Kitchen stands as a beacon of what passion and hard work can achieve, both at home and on the global stage.
