Prep is the hardest part of a kitchen. We do it first.

Kadie Fresh started with one observation: kitchens in Lagos were paying skilled staff to peel. Every hour a cook spends at a wash tank is an hour not spent cooking, and every kitchen was solving it alone, badly.

The first year was a rented room in Ikorodu, three lines and a motorcycle. What changed the business was not scale, it was the batch code. Once a buyer could point at a pack and ask which farm, which morning, the conversation moved from price to reliability.

We now run more than ten prepared lines from a controlled facility, supply hotels and distributors across Lagos, and consolidate for buyers overseas. The four-hour window has not moved.