From Coop to Cuisine: Exploring Fresh Poultry & the Business Side of Poultry Farming in Africa for Young Entrepreneurs

This week sit down with Poultry Farmer and Young Entrepreneur Sihle Molefe.

Hey Skinny Readers,Welcome back to another Skinny Chef Diaries Weekly Blog! This week, we’re serving up something fresh, but before we dig in, let’s take a quick look at what’s happening on the foodie calendar — today marks Africa Day for Food and

Nutrition Security.

Happy Africa Day for Food and Nutrition Security

There’s something incredibly grounding about stepping into a poultry farm at sunrise the air buzzing with clucks, the smell of fresh feed, and the quiet rhythm of daily work. But beyond the feathers and feed lies a fascinating story of grit, innovation, and opportunity especially for young entrepreneurs looking to turn passion into profit.

In this week’s blog, we dive into how poultry farming has become one of the most promising agri-business ventures for youth. We explore the realities behind it, add a foodie twist for those who crave both flavour and fitness, and highlight how local agri-businesses like poultry farms are enhancing food security and nutrition across African communities.

This week, we’re exploring an inspiring upcoming poultry farm called IQANDA LEZWE (“Eggs of the Nation”), tucked away in Soweto.

Here, we meet Sihle Molefe, a young entrepreneur whose story proves that poultry farming isn’t just about raising chickens — it’s about innovation, resilience, and the promise of healthier food for those of us who love to eat well and stay lean.

The New Generation of Poultry Entrepreneurs

Poultry farming isn’t what it used to be. Once viewed as a small-scale rural trade, it’s now evolving into a tech-driven, sustainable enterprise that attracts young minds hungry for impact.

A Dream Hatched from Passion

When I asked Sihle what inspired him to start a poultry farm, his answer was refreshingly honest.

Sihle: “It was through an idea suggested by my brother that we should start selling eggs because of the lack of Black producers in our area in Soweto.”

For many farmers like Sihle, poultry farming represents more than just income. It’s an opportunity to blend innovation, community, and purpose.

The Business Behind the Birds

Behind every egg or juicy roast chicken lies a complex web of planning, investment, resilience, and challenge. Young entrepreneurs in this space must juggle feed costs, disease control, market competition, and fluctuating demand all while keeping their operations ethical and sustainable.

Skinny Chef: What are your biggest challenges as a young entrepreneur in agriculture?

Sihle: “The biggest challenge for young entrepreneurs is the lack of knowledge everything is self-taught. There’s a huge demand for eggs in our communities, and my chickens are not enough to cater to everyone who wants to order from us.”

Skinny Chef: How did you fund your start-up? Personal savings, loans, or investors?

Sihle: “I started from personal savings and day/night jobs that we keep running to fund our business.”

Why Poultry Farming Matters

Globally, the demand for poultry and eggs keeps rising. They’re affordable, rich in protein, and more sustainable than many red meats. For developing regions, poultry farming offers both food security and employment two essential ingredients for growth and community upliftment.

Skinny Chef: So, what’s your approach to sustainability feed, waste management, and energy use?

Sihle: “Composting is a sustainable way of getting rid of manure. We focus on implementing regular, economical systems where waste is minimized, and resources are regenerated starting with small, manageable steps.”

Why Poultry Farming Appeals to Young Entrepreneurs

1. Low Entry Barrier: You can start small and scale up.

2. Quick Returns: Chickens mature fast, so profits come sooner.

3. Community Impact: It creates jobs and supports local markets.

4. Room for Innovation: From organic feed to eco-friendly packaging, there’s space for creativity.

   
   

Skinny Chef Hack: Poultry farming isn’t just about raising birds it’s about raising opportunities.

From Coop to Customer

Skinny Chef: What makes your poultry different from supermarket brands?

Sihle: “Our product is fresh from the farm locally produced and very affordable. We currently sell in trays of 30, but that’ll soon expand to 6, 12, and 18-egg options. Medium (30 eggs) is R50, large is R65, and extra-large is R75. Our store is based in Pimville, Soweto, and the farm in Lenasia and best of all, there are no middlemen.”

From Farm to Fit Plate

For my Skinnies (and fitness-loving readers), let’s talk flavour! Poultry is the backbone of countless cuisines and a go-to for anyone watching their calories. Lean, high in protein, and endlessly versatile chicken is the perfect canvas for creativity in the kitchen.

Skinny Chef: Do you have a favourite meal you’d like to share?

Sihle: “Chicken, dumplings, and cabbage.”

When I asked how he likes to enjoy his own produce, Sihle laughed a true farmer’s joy in simplicity.

And before we close, here’s a little gift from me to you: a delicious, easy chicken recipe from my book The Skinny Chef Diaries. Happy cooking!

Want to discover more skinny recipes like this ? Click this link and grab your own personal copy of The Skinny Chef Diaries .

Baked Oatmeal Chicken Cordon Bleu

I have modified this classic dish to be a healthier alternative. I substitute breadcrumbs and flour with oatmeal, as oatmeal is wholegrain.

It contains zinc and iron, both important for people suffering from anaemia. This recipe is also great for maintaining low blood sugar levels and is suitable for people on a low-carb diet, like the Keto or Atkins diets.

Ingredients

• 3 boneless, skinless chicken breasts, butterflied and pounded to ¼ inch thickness

• ½ cup oats

• 1½ teaspoons Dijon mustard

• 2 teaspoons olive oil

• Salt and pepper to taste

• 1 teaspoon paprika

• 3 slices (115g) Swiss cheese

Method

1. Preheat the oven to 425°F/200°C. In a small bowl, mix the oats, paprika and olive oil until the oats are coated evenly. Set aside. Spray a baking sheet with non-stick cooking spray and place chicken,butterflied open, onto the sheet. Season both sides of the chicken with salt and pepper.

2. Place a slice of ham onto one half of each open chicken breast. Layer cheese slices on top of the ham slices.

3. Fold the other half of the butterflied chicken over the ham and cheese. Brush the top of each chicken breast with the Dijon mustard, and then coat with the oats, olive oil and paprika mixture.

4. Bake for 20 minutes or until cooked through. The internal temperature measured with an instant-read thermometer should be at least 165°F/73°C.

Final Thoughts

From the quiet hum of the coops to the sizzle of chicken on your plate, poultry farming is a story of transformation from hard work to nourishment, from entrepreneurship to empowerment.

Skinny Readers, for all the young people searching for a purpose-driven career, this industry offers more than profit it offers connection: to food, to community, and to the planet.

So next time you enjoy that perfectly seasoned chicken or that golden boiled egg, take a moment to appreciate the journey from Coop to Cuisine.

Same time, same place stay inspired, stay lean, and stay curious.

Creative Director: Shadre Leonard