Rose Mueni Mwange is a communications strategist turned foodpreneur. With a background in storytelling and brand strategy, launching SpoonMe felt like a natural extension of everything she loves – good food, community, and building something meaningful. Her hope is to grow SpoonMe into a lifestyle brand that not only inspires home cooks, but also supports local producers and creative entrepreneurs.
1.Describe the business – What do you do and where are you based?
SpoonMe is a Kenya-based lifestyle brand rooted in food, storytelling, and community. We create small-batch pantry condiments like Chilli Oil, Hot Honey, and seasonal products such as Mango Habanero Chutney. We’ve also launched our debut cookbook, Balanced, and plan to expand into artisan kitchen accessories and intimate pop-up dinner experiences.
2.How did the business get started?
SpoonMe was originally meant to be a spiced jam brand in 2017. I experimented with a few batches, learned a lot of hard lessons and eventually paused. During the pandemic, I revived SpoonMe as an Instagram food blog. Then the mango season of 2021 sparked the creation of our very first Mango Habanero Chutney, with 28 jars, all sold. That little win gave me hope. Fast forward to January 2024, the dream of writing a cookbook came back stronger than ever and I finally took it seriously. Fifteen months later, Balanced was published, and SpoonMe launched its flagship condiments, Chilli Oil and Hot Honey.
3.Is there a set of skills you need to run a business like this? Which ones do you have?
Running a business like SpoonMe takes a blend of creativity, culinary curiosity, resilience, storytelling, and a whole lot of discipline. My background in communication and partnerships gave me the confidence to craft a compelling brand story. But balancing flavours perfectly and then replicating them batch after batch? That was an entirely new skill set I had to learn, and fast. It’s a constant process of refinement.
4. What would you like to see more of, especially in Kenya, when it comes to the kind of business you run?
I know it’s said a lot in the media and is an ongoing conversation because the gap is still very wide and a lot can still be done, but I’d love to see more Kenyan-made brands celebrated for the everyday magic they bring to the table. We need easier pathways for small producers to go from home kitchens to formal markets, pathways for farmers to add value to their products and more collaborative spaces that uplift local artisans. There’s such untapped richness in our ingredients, our stories, and our food cultures. More people just need access to bring their ideas and innovations to life.
5. Where did you find the inspiration for this business?
Honestly? I just love condiments. Sauces, dips, marinades; anything that makes food more exciting. I also love experimenting with different ingredients and techniques, and people genuinely enjoy what I make. One day, I made my Mango Habanero Chutney. It was a hit and i felt like there was a place for my kind of creativity. I also dream of owning a 100% Kenyan lifestyle brand that works with 100% local produce. That’s my goal.
6. What have been some of the challenges you’ve faced? Lessons learned?
There have been many. Learning how to consistently replicate flavour, managing everything as a one-woman show, and overcoming imposter syndrome. Cooking, like art, is deeply personal; so the fear that someone might not like what you’ve created is real. But I’ve learned that there’s room for all of us. The biggest lesson? Start, adjust, keep going. There’s no perfect formula, just purpose, progress, and persistence.
7. What has been your proudest moment/achievement so far?
Publishing Balanced was an emotional and defining moment. Seeing people actually cook from it, send photos, and talk about how it’s helped them gain confidence in the kitchen; it was surreal. And then selling out our first batches of Chilli Oil and Hot Honey, with just a few Instagram posts, was the validation I didn’t even know I needed.
8. Where would you like to see the business go over the next 3 years?
My mantra this year is: The universe is not on a budget. So this is my wishlist for SpoonMe. In the next three years, I want SpoonMe to grow into a niche lifestyle brand with a loyal community. I envision a fuller product line, curated kitchen accessories, and maybe even a mobile pop-up dinner series. I also hope to grow a network of farmers and food artisans so we can build more local supply chains that reflect our food ecosystems.
9. What advice would you give women looking to take the leap into running their own business?
Start where you are. You don’t need to have it all figured out. Focus on what you have, what you love, and the problem you’re trying to solve. Surround yourself with people who get it, or at least get you. And be kind to yourself through self-doubt, because you will experience it. Keep showing up anyway.
10. What are some of your favourite businesses/brands in your line of business that are women owned/led in Africa?
I’m really enjoying watching Kenyan women who are redefining the production landscape with creativity and purpose. Jars of Goodness founded by Neelma Malde, Kathy’s Organic Jars led by Katherine Lwanga and Spicy Jiko founded by Catherine Njeri Rono are just a few of some local brands I truly admire. They have set high standards for artisanal producers, with their commitment to organic, locally-sourced ingredients and small-batch production, which perfectly aligns with my own values.
You can get in touch with Mueni and SpoonMe through the contacts below.
- Instagram: SpoonMe
- TikTok: spoonme.ke
