Nothing is better than being self-reliant, says baker Aranu

Aranu Mai-Lafia is a young entrepreneur and CEO of Aranu’s Gallery in Jos, Plateau state. The Economics graduate, who bakes masa, a northern delicacy shares her story on how she started her journey to self-reliance.   How long have you been in the masa business? I started in January 2016 so this makes it a […]

Aranu Mai-Lafia is a young entrepreneur and CEO of Aranu’s Gallery in Jos, Plateau state. The Economics graduate, who bakes masa, a northern delicacy shares her story on how she started her journey to self-reliance.

 

How long have you been in the masa business?

I started in January 2016 so this makes it a year with all sorts of challenges that has given me lots of ideas to keep expanding. I wanted to take a lot of time to raise more capital because I had this imagination of starting big and getting a place for it but some few entrepreneurial minded friends advised me to start small, in fact from my domicile. Neighbours and friends around kept asking for my masa, which encouraged me to do from home and supply. This is the genesis of where I am today.

Did you receive any formal training on it?

I had no formal training at all. I had an aunt that does it and at several occasions like church gatherings, she brings them for the fellowship so I really liked them. I visited her frequently, there I learned the secrets. I learned toasting the Masa on fire from an old woman, I didn’t quite learn it in a day, and it took a high degree of discipline to stay beside an old woman by the road and observe the toasts and its challenges but in the end, it paid off.

How much was your capital base when you started?

I started with just N8, 000 from the money I saved up from bead-making. So I acquired rice, then additives, seasonings and vegetables for the soup, and since I have a pan and I will run the fries from home. It was easier that way than saving N300, 000 for a big start. 

What have been your challenges in the business?

When a business like mine is funded, it can grow to become a global business. My masa is unique because of my special method and procedure. The right packaging is another issue as I would love a spacious well-decorated interior that appeals to more clients. Just like Southern Fries Chicken (SFC) in Jos town, my masa will become an unbeatable global brand.

How many staff have you employed so far?

I have two staff at the moment against the backdrop of doing it alone at the onset. There is growth and hence an automatic call for expansion. I have also trained four others since Aranu’s Gallery started.

How do you attract your customers?

I told virtually everyone I meet about my masa at social events and gatherings. I was also dependent on referrals by my friends who had tasted the masa and recommended their friends. Later on, I used the vigorous power of the social media. Arguably, my masa has become the most talked about in the city of Jos. I buy vendor stands at events to sell my masa.

Besides making masa, you make beads. How do you manage both?

Yes! I still make beads. If I am contracted to meet a bead-making deadline, I allow my employees to do most of the work at the masa restaurant while I move to meet up the deadline. The place I rented now is big enough to push both my masa restaurant and bead-making venture simultaneously.

Would you leave these businesses for a paid job?

NO! I won’t leave my business for a white collar job. I love what I do and I love being self employed

What are your words to youth out there?

I would love to tell all youth to try and start up with an idea. Nothing feels better than being self-reliant. It gives you some a high range of self-esteem. Make sure it’s something you are passionate about; it’s allowed if you make it seem like an obsession.