Local caterer’s foods are insanely scrumptious

WITH determination and a love for cooking, Annie Changa has been satisfying the taste buds and delighting the palette of food lovers locally since she was 22 years old.

Spending endless hours in the kitchen from the comfort of her very own home, Annie’s Frontline Snackette, located at 396 Section ‘C’ Turkeyen, is the place to source a variety of delicious foods.

Changa is a sensation on the social media platform, TikTok, and her insanely mouth-watering foods are prepared fresh from all local ingredients to cater to orders and other occasions.

She is almost 40 years old, and a mother of two who loves cooking. Even spending long hours in the kitchen is what she does, just to get it right for customers.

Growing up, Changa used to watch her mother cook daily, and she used to ask many questions. She had a cookbook she wrote down every little detail about the ingredients.

She told the Pepperpot Magazine that over time, she developed a deep love for cooking and after she gained enough experience in the kitchen, she began preparing egg ball, channa, pholourie, jams, and pickles with the sour to go with it.

Changa recalled that she was just 22 years old when she mastered the art of baking and cooking and remembered her first try at making a meal of roti, which was very hard and dry.

Even after that, she became even more determined to develop and sharpen her culinary skills further, and she was confident enough to start a small business in the form of a home-based snackette from her own home.

Today, Changa is well-versed and can handle herself in the kitchen, but having a newborn posed a challenge for her, and she needed help and employed a helper.

Eight years ago, she embarked on a cooking/catering journey that has caused her to become well-known among her peers, and her small business is developing.

Changa caters for most of the ministries and other places of business and her customers have grown over the years. She aims to have a food court where people can enjoy locally-made foods.

As a full-time cook, she says she enjoys spending time preparing meals from scratch using all local, farm-to-market fresh ingredients and would cook based on orders and menu.

Changa is very efficient and manages her time well to ensure that all orders are met precisely and that the delivery service is punctual for lunches and other occasions.

She told the Pepperpot Magazine that she has had not-so-good experiences eating out and buying foods from vendors and she wanted people to have authentic home-style foods as if it was from their own kitchen.

Eating foods that weren’t from her own kitchen did not usually end well for Changa since she would get ill after consuming foods bought from various food entities, and she wanted to change that and give people deliciously prepared foods.

Changa explained that she does not need work since her spouse takes care of her and the family, but her love for cooking made her a successful small business owner.

She added that she was inspired and motivated her mother, who is by the way and excellent cook and she learned from her.

Changa stated that her white pudding, baked custard, and mutton curry are among her customers’ favourites and that they would sell out in no time.

“My 20-year-old daughter would assist me at times, and she is versed in Mexican foods, wraps and burgers and has her own version of those foods, so maybe she will follow in my footsteps in having a cooking business,” she said.

Changa told the Pepperpot Magazine that she doesn’t find it hard in the kitchen because she loves cooking and thinks preparing meals from scratch for people who cannot get enough is quite delightful.

She is humbled by the outpouring of support from customers, which keeps her small food business afloat and viable.

“I love cooking and I do not see it as time-consuming food preparation and spending hours in front of the stove or baking, but I rather enjoy it immensely,” she said.