Ridgeway resident Thulani Mlambo (44) has carved out a name for himself in the business world as an entrepreneur and an internationally recognised food innovator.

With a 15-year background in IT, Mlambo’s career took an unexpected turn into the food industry when he discovered his passion for making achaar.

Today, he is the founder of Local to Global Foods, which produces Nayi Le Achaar Pâté, the award-winning product that has taken local and global markets by storm.

An unexpected start in the achaar business

Mlambo’s entry into the food industry was anything but conventional. Despite his IT background, noticing a woman sell achaar at his work for years piqued his curiosity.

Intrigued, he asked her about it, and she introduced him to the supplier, with whom he tried to discuss a potential collaboration, but the supplier rejected it.

“Unfortunately, she didn’t want to work with me,” he recalled.

But instead of giving up, he took matters into his own hands, “I started learning how to make achaar, experimenting with various suppliers and distributors, tasting different products and refining my recipe.”

His goal was never to sell the traditional achaar found in stores. He wanted to create something unique. That’s how Nayi Le Achaar Pâté was born – a spreadable, gourmet version of achaar to use as a cooking ingredient, marinade, or snack.

“The funny thing is, I was trying to make a sauce out of achaar, and then the blender broke right at the point where it became a pâté. I shared it with my colleagues, and they loved it – so I just ran with it,” Mlambo laughed.

From local kitchens to international recognition

What started as a personal food experiment turned into a booming business. Mlambo initially launched his achaar business in 2019 but had to close in 2020 because of the Covid-19 pandemic.

Determined to succeed, he restarted in 2021, refining his product, expanding his reach and focusing on quality.
It paid off. Last July, he competed in the sixth Aurora International Taste Challenge and won a double-gold award for his jalapeño flavour.

“Our jalapeño flavour received double gold for its exceptional taste, balance of heat and versatility. This recognition validated our commitment to quality and helped build more credibility in local and international markets,” he said.

Before this, Mlambo was selected to showcase his products in the US at the Summer Fancy Food Show in New York, an event for food entrepreneurs.

“This was a FoodBev SETA programme, which looks after the SA food and beverages industry. Being part of this event gave me, and my business, credibility and created a lot of interest. People started wanting to know more about what my achaar business was about.”

Innovating achaar: A fusion of cultures

Nayi Le Achaar Pâté is not just another spicy condiment. It’s a fusion of cultures, combining the bold and spicy elements of Indian and African achaar with the smooth texture and gourmet appeal of French pâté.

The product has since grown into many gourmet flavours, blending African, Indian and French culinary influences. Some standout varieties include jalapeño, piquanté, feta, lemon and black pepper, garlic and ginger, rosemary and olive and an extra-hot version for spice lovers.

“This blend of heritage and innovation makes our products unique in the market,” he said.

Bringing Nayi Le Achaar Pâté to market was no easy feat.

Mlambo explained that it required extensive research, development and refinement.

Expanding the brand: Local to global foods

Mlambo’s business operates under the umbrella of Local to Global Foods, a brand reflecting his mission of introducing local African flavours to global markets.

“Our name represents exactly what we’re trying to do – bring African flavours to the world in a way that resonates with contemporary food lovers,” he said.

Today, Nayi Le Achaar Pâté is in 16 SA boutique stores, including high-end retailers like The Pantry by Marble, SOKO District Rosebank, Makro Marketplace and selected SPARs. You will also find it in well-known restaurants like Trumps Grill & Butchery and Mozzafiato at the Serengeti Golf Estate.

Balancing business, IT and law

While running a successful food business, Mlambo hasn’t left his IT background behind.

He is pursuing a law degree at Wits, adding another dimension to his diverse career.

“I believe knowledge in law will help me better navigate the business world, especially as we expand into new markets,” he said.

Words of wisdom for entrepreneurs

As someone who has faced challenges and setbacks in his business journey, Mlambo encourages aspiring entrepreneurs to stay persistent, “Don’t give up. It takes time. You have to be patient.”