OUR STORY The idea for The Kenya Crab Farm came to Justin Aniere, owner of Che Shale Hotel, when he grew tired of receiving what looked to be big meaty crabs only later to find out that once cooked they actually had very little meat inside. Through some research, Justin realised that these crabs are what are known as “water crabs”, recently moulted crabs that have yet had time to grow into their new, larger shells. He decided that he would start a small farm behind the hotel, to ensure that the crabs he served in his restaurant were fresh and meaty. As the demand for these crabs grew larger than just for his own restaurant, he realised that there was a market for farming these creatures whilst also teaching the local Kenyan’s a new skill that would provide them with a consistent income in a sustainable fashion. To read more about the vision of the farm, click here.
Design with Ease
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