By Umar Nsubuga
In the bustling Matugga local market, where vendors display a vibrant array of fresh produce and goods, Charles Lubega has made a name for himself trading in haplochromines, commonly known as nkejje.
These small, bony fish may not seem like a lucrative business at first glance, but for Lubega, they represent a thriving opportunity.
With years of experience, he has discovered the secret to turning nkejje into a consistent source of income.
According to Lubega, the key to making money from nkejje lies in recognizing its value—not just as a food source but as a cultural staple in Uganda.
“Nkejje is a beloved fish in many homes,” he says.
“Its affordability makes it accessible to a wide range of customers, from families on a budget to high-end buyers looking for a traditional delicacy. If you know how to market it properly, you can make a steady income.”
Stock and preservation
Lubega explains that buying in bulk is crucial to profitability: “The bigger your stock, the better your profit margin.”
Purchasing large quantities directly from fishermen helps him lower costs, allowing him to price the fish competitively while maximizing profit.
Preserving nkejje is also critical to maintaining profitability. The fish is typically dried, extending its shelf life and making it easy to store and transport.
Lubega emphasizes the importance of proper drying techniques: “The fish needs to be thoroughly dried to prevent spoilage.”
Understanding market demand
One of the biggest mistakes traders make, according to Lubega, is not paying attention to market demand.
“Nkejje has peak seasons when demand is higher, especially around the holidays or during traditional ceremonies,” he notes.
Stocking up during these times can significantly boost profits.
He also points out that demand can vary by region.
“In some areas, people prefer smaller, well-dried fish, while in others, they want larger, meatier ones. It’s important to know what your customers want and cater to their tastes.”
Diversifying the product offering
Lubega advises traders to consider diversifying their product range.
“Some traders just sell the fish as is, but if you can package it nicely or even offer spiced and pre-seasoned nkejje, you can attract a wider range of customers,” he says.
Adding value through packaging or seasoning can help traders appeal to a broader audience.
Another growing trend in Uganda is using nkejje in fish powder production. Fish powder, used in soups and stews, provides a nutritious and flavorful alternative to fresh fish.
“This is another way to make money, especially if you are looking to add value to your product,” Lubega explains.
