Hannah Rostlund, Food and Lifestyle Professional

  1. Have you ever worked for someone else?

 Yes, I was a concierge for a one of the best tour companies in Kenya. Making restaurant and hotel bookings, seeing to the nitty gritty behind the scenes stuff that translated into a beautiful experience for the guest.

I really enjoyed my work, learned a lot and came away with an amazing experience.

  1. What made you decide to leave formal employment?

The decision was not mine. I did not want to leave but the company was downsizing after Kenya’s worst post-election violence that had a negative impact on the country’s economy.

Fortunately I had a tour and car rental company and also run a local food restaurant. Business was not great but it was satisfactory and a really good learning curve. I closed both down when we relocated to Zambia.
Spinach from the garden
  1. What are you doing now?

I run Kisasa Kitchen a company that sells Kitchenware (knives, forks, flasks etc.) I am also underway to registering a catering company so… be on the lookout for Kisasa Kitchen Caterers.

Going the food way was a no brainer as I have always been drawn to food. Cooking and experimenting with food in the kitchen took on another dimension in Zambia (been here 5 years) as I found myself with a lot of time on my hands. The experimenting and cooking fell into posting on line where I got really great feedback. I also was hosting dinners and got the same positive reaction and it was really nice to get validation in what I believe to be my biggest strength.

Kisasa means modern in Swahili and my cooking represents the modern times we live in. I am advocating for renewing African recipes and giving our food a “make-over”.

  1. What would you do differently now and why?

I wish that I had begun being active and positioned myself earlier on social media.

  1. Which chefs do you follow? 

 Jamie Oliver (my favorite), Martha Stewart, and Ahmed Rickey. 

  1. What do you like to eat when you go out to a restaurant?

I tend to go for the chef’s special because chef’s specials are original and have an authentic taste. If I do not go for the chef’s special I order a beef fillet because Zambian beef is among the best!

At home my favorite is roast chicken and baked potatoes.


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