Mahangu pasta turns indigenous grain into gold
Pasta with a purpose
LizWise Investment redefines healthy eating with Namibia's first climate-smart, homegrown pasta.
Namibian entrepreneur Elisabeth Kambode is breaking new ground by turning a traditional crop into a modern staple: mahangu pasta.Kambode, founder of LizWise Investment CC, launched the innovative product as a response to both nutritional and climate needs.
“The idea started while I was still working at a pasta company in South Africa,” she said. “But it really came to life after I returned home and saw how mahangu could be used to create something nutritious and locally grounded.”
Mahangu, a resilient indigenous grain, is central to the new pasta’s identity.
“It’s highly nutritious, climate-resilient and part of our heritage,” Kambode explained. “By using it in pasta, we’re not just adding value; we’re telling a story of sustainability and culture.”
A unique product is born
The early days were filled with scepticism. “People were curious but unsure,” she said.
Eventually, however, attitudes changed.
“Once they tasted it and understood the health benefits, the feedback turned positive.”
Officially registered in 2020, LizWise began pilot production in 2023.
“We tested the waters with community pasta training and small-scale production,” Kambode explained. “I relied on my technical background and support networks to get the formulation right.”
However, launching a new product came with hurdles. “Equipment was, and still is, a challenge,” she admitted. “We started with basic tools and minimal funding. Scaling while maintaining quality is a daily struggle.”
The product’s nutritional benefits set it apart. “It’s rich in fibre, gluten-reduced and has a nutty taste people love,” Kambode added. “It’s pasta with a purpose.”
Local and delicious
LizWise targets a wide range of consumers, from health-conscious individuals and families to institutions and restaurants.
“We want to be on the shelves of local retailers and also reach tourists and the diaspora,” Kambonde said.
Currently, the pasta is available at the Saturday Green Market in Windhoek and through direct orders. “Retail partnerships are underway,” she said.
Beyond business, the impact is personal and national. “We source mahangu from local farmers, mostly in the north. This supports the local economy and ensures quality,” Kambode noted.
For Kambode, food innovation is more than product development; it’s nation-building. “It helps us reduce food imports, adapt to climate change, and create jobs,” she said. “This is about feeding ourselves with dignity and pride.”
So far, LizWise has won the DBN Innovation Award and collaborated with GIZ Namibia for pasta-making training. “Those are big moments, but the real reward is shifting mindsets,” she said.
Future plans include new product lines and exporting to other African markets. “There’s so much potential in our local crops,” Kambode said.