Ssezi hatched his chicken roasting idea during Covid-19 lockdown

When the COVID-19 lockdown hit Uganda in 2020, it disrupted the lives of many, forcing people to find alternative means of survival.

For 26-year-old Petero Ssezi, the pandemic presented a crossroads. Previously employed as a casual worker, he suddenly found himself without a job or steady income.

With the lockdown restrictions weighing heavily on his mind, Ssezi ventured into the roadside chicken roasting business in Kyaliwajjala, a suburb of Kampala.

More than three years later, Ssezi has managed to turn what started as a necessity into a reliable source of income. His story is one of resilience, learning, and the power of perseverance.

In April 2020 after President Museveni announced a countrywide lockdown to stem the pandemic, Ssezi thought his life was about to come to an end.

“Everything was at a standstill. I had no job and no clear plan for what to do next,” he recalls.

 With the little savings he had from his casual work, he decided to invest in a small roadside chicken roasting stall.

“At first, I didn’t know much about roasting chicken. I only had a few skills I had picked up from watching others. But I was determined to make it work,” he says. His first investment was modest. A locally made grill that cost him Shs 80,000, charcoal for Shs 5,000 and one broiler chicken. He also bought a few spices for seasoning.

On the first day, he sold out his chicken within one hour.

“At that time many people were idle at home so they would come to the centre and buy chicken,” he said.

Within a few weeks, he realized there was demand for his product. People in the community, restricted from dining out due to lockdown measures, were looking for affordable and tasty food options.

His chicken, with its unique seasoning, quickly became a popular choice for residents.

Challenges

Though his business gained popularity, the journey has been anything but smooth. Like many small roadside vendors, he faces numerous challenges.

“I started with just a makeshift grill, and sometimes the charcoal wasn’t enough to keep the fire going,” he explains.

Even today, with his business more established, acquiring better tools remains a challenge.

“I still want to buy a better grill and get a small shelter to protect myself and my customers from the weather,” he adds.

One of the biggest struggles he faces is Uganda’s unpredictable weather. Since his stall is by the roadside and in an open area, rainy seasons often mean fewer customers.

“When it rains, people don’t want to stop by. Sometimes I can go an entire day without making a single sale,” he says.

This unpredictability has made planning and managing his cash flow difficult.

Operating a roadside food business also brings health and safety concerns. The lack of proper sanitation facilities is a significant challenge for Ssezi. “I have to ensure the chicken is fresh and safe to eat, but sometimes finding clean water nearby can be tough,” he says. Additionally, managing hygiene during preparation and ensuring that the food stays uncontaminated has been a learning curve for him.

Then there is competition. Kyaliwajjala has its fair share of food vendors. Although his chicken is popular, he is not the only one selling roasted chicken in the area.

Achievements

Despite these challenges, Ssezi has seen many achievements over the last three years.

His roadside stall has become a well-known spot for locals in Kyaliwajjala. “I now have customers who come specifically for my chicken,” he says proudly. Word-of-mouth has been his most powerful marketing tool, with satisfied customers recommending his stall to their friends and family.

What began as a survival tactic has now become a dependable source of income. Without disclosing how much he gets per day, he says he earns enough to cover his basic needs, and while he dreams of expanding his business, he takes pride in the fact that he no longer struggles to make ends meet.

“It’s not easy, but I’ve managed to sustain myself,” he says.

In future he says he wants to expand his business and may be open a proper chicken restaurant.

Advice to young people

Ssezi’s journey offers valuable lessons to other young Ugandans hoping to start their own businesses.

“Start with what you have,” he advises.

 “You don’t need a lot of money to begin. Just use what’s available, and with time, you’ll grow.”

He also emphasizes the importance of resilience.

“There are many tough days, but don’t give up. Stay focused and keep learning. Eventually, you’ll find your way,” he says.