Winnie spices up kasie with homemade innovative Chilli sauce

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Winnie Moloto is a woman on a mission who started her entrepreneurial journey after spotting a gap in the sauce market.

Today she’s a founder and a managing director of Qaboha Foods that produces a variety of homemade sauces.

She founded the company in 2015 while working for another enterprises.

The company started operating in the backroom at her place.  

Qaboha produces various types of sauces that includes hot sauce, BBQ sauce, tomato gravy, peri peri, tomato sauce, bolognese pasta sauce, pickled onion, beetroot sliced, pickled jalapeno, peppadew chutney, pickled jalapenos sliced, sweet chilli, pickled carrots just to name but a few.  

Moloto’s passion for food started at an early age and she opted to pursue studies in food technology.

She currently hold diploma in food technology.

“I also acquired other qualification through further studies,” she added.    

Prior to venturing into business, Moloto worked for various companies and held major positions such as deputy director, a laboratory assistance, quality assurer, quality manager to name a few.

“It was my side-hustle to make an extra income. On weekends I would produce some sauces and sell to neighboring communities. It assisted me a lot in different forms,” explained Moloto. 

Winnie resilience to meet demand over supply

When her customers demanded her services, she employed two interns to fulfill the demand. 

However, while running her business, she never resigned from her job but managed to jungle between the two jobs. 

Their products have a range of quality sauces that are finding its way to the retail markets.

She said: “It was not an easy journey but we soldiered on to keep our consumers pleased. The new [interns] team too did a tremendous job. I taught them from the scratch, and today they are expects.”

When Covid-19 whack the globe, things began to be sluggish, and later she left her job to focus on her business.  

The business blossomed, and the demand from customers, that led her to rope in three more additional interns. 

“On a positive note this was a blessing in disguise because I managed to create job opportunities for others and equip them with skills and knowledge,” she said.  

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She added by saying their aim is to bring innovative food to their customers. 

They specialises in bringing traditional and emerging local flavors.  

“Those people who are running tuck shops and selling [Skhambane/Kota] bunny chow, we are here to serve you. You can order from us and you won’t regret it. We have delicious sauces that are out of this place,” she boast.