By: Sainabou Sambou
Fatou Bah has emerged as a culinary trailblazer in the bustling town of Jarra Soma, where dining options were once scarce. What began as a humble street food venture has blossomed into Munyagen Restaurant, a thriving eatery that’s not only feeding the community but also creating jobs and rewriting the local food scene. Her story, however, is one of grit, determination, and triumph over adversity.
Fatou Bah is part of a rising wave of female entrepreneurs transforming Africa’s economic landscape. The Global Entrepreneurship Monitor (GEM) reports that sub-Saharan Africa boasts a 26% rate of women engaged in early-stage business ventures—one of the highest globally. Yet, challenges like limited funding, cultural stigma, and market access often stand in their way. Fatou’s journey mirrors these struggles and showcases her resilience.
Her culinary passion ignited in childhood when she dreamed of financial independence through food. That dream began when she enrolled in a nine-month catering course at Gaye Njorr Skill Academy. She graduated among the top five students and earned crucial support from the academy, including cooking equipment that jump-started her business.
In the evenings, Fatou hit the streets of Soma, selling unique offerings like meat pies, sausage rolls, cakes, and shawarma—dishes rarely found locally. But success didn’t come quickly. “People were hesitant to buy from me because they didn’t know me, and some even insulted me,” she recalls. The stigma of street vending, coupled with customer skepticism, tested her resolve. A 2019 World Bank report notes that African informal vendors often face high rejection rates as customers favor established sellers—a hurdle Fatou knew well.
Undeterred, she saved diligently from her modest earnings. Then, a turning point came in 2023 when the International Trade Centre (ITC) provided a grant, funding tables, chairs, a stove, a microwave, a refrigerator, and a grilling machine. This support transformed her roadside stall into Munyagen Restaurant, which opened its doors that year.
Fatou’s menu reflects a growing demand for diverse flavors in The Gambia. The Food and Agriculture Organization (FAO) highlights an urban shift toward fast food and continental dishes, a trend Fatou capitalized on with shawarma, pizza, and more. Operating morning to night, her restaurant now serves a broader clientele than her street days allowed.
Customer feedback has been her secret weapon. “My customers always give me ideas, which motivates me to improve,” she says. A Harvard Business Review study backs her approach, showing businesses that adapt to feedback grow faster. This strategy has refined her offerings and built a loyal following.
Still, challenges persist. Low sales days test her patience—a common plight for small businesses. The International Labour Organization (ILO) estimates that 48% of African small ventures fail within five years due to financial and operational hurdles. Managing her five employees, a necessity as demand grew, also brings daily pressures. Yet, Fatou remains steadfast. “There are days with no sales, but I remind myself why I started,” she says.
Her vision extends beyond Jarra Soma; Fatou dreams of opening more branches with Gambia’s food and hospitality sector booming. “I want more people to enjoy my meals,” she declares.
Fatou’s rise reflects a broader trend of youth entrepreneurship in The Gambia, especially among women, as noted in a 2021 UNDP study. But barriers like funding and training linger. Her advice to aspiring entrepreneurs? “Start small, stay focused, and never give up.”
From street vendor to restaurant owner, Fatou Bah’s story is a beacon of hope, proving that perseverance and support can overcome even the most formidable odds.
