Today, known online as Chef Sandie Burnie, the 27-year-old is part of a new wave of African food entrepreneurs using social media to build thriving businesses outside traditional systems.
When Sarah Sandra moved to Nairobi; she didn’t step into a restaurant kitchen; she stepped onto the streets.
Sandra’s journey began in Webuye, western Kenya, where she discovered cooking while helping in her aunt’s restaurant after losing her mother in 2016.
After an unexpected pregnancy and family pressure, she left home and started over.
She worked low-paying jobs, from selling clothes to domestic work, before someone noticed her talent and encouraged her to pursue cooking seriously.
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In 2018, Sandra moved to Nairobi and began selling samosas. Shy by nature, she says survival forced her to speak up and engage customers.
That persistence paid off. During COVID-19, her daily sales jumped from 50 to 400 samosas.
With just $9 in savings, she launched a small food business and began posting her meals online. That decision changed everything.
According to recent data, the continent’s creator economy is now worth over $3.1 billion.
For many young people, especially women, digital platforms are opening doors once closed by traditional systems.
