Claudia Castellanos shows how a food business can link commercial growth with community-based, sustainable agriculture through Black Mamba Foods.
When Claudia Castellanos first arrived in Eswatini as a volunteer in 2008, she did not anticipate that the experience would shape the direction of her career. The entrepreneur later co-founded Black Mamba Foods, a speciality food company known for its chilli sauces and condiments, built around ethical sourcing and small-scale agriculture.
Her early work in Eswatini exposed her to the challenges faced by many rural communities, including limited economic opportunities, environmental pressures, and the continuing impact of health crises such as HIV. Castellanos became particularly interested in the potential of smallholder farmers—many of them women—whose agricultural skills were often undervalued within the local economy. This interest became the foundation for what would eventually grow into Black Mamba Foods.
From volunteer work to business formation
Black Mamba Foods was established with the intention of creating high-quality food products using locally grown ingredients. Working alongside partners who shared her interest in sustainable agriculture, Castellanos helped build a model that relied on organically grown produce supplied by smallholder farmers. Much of this farming is done through regenerative and environmentally conscious methods, often in partnership with local organisations promoting permaculture.
While the business became known for its hot sauces made from African chillies, its appeal has also been tied to its sourcing principles. The company states that its value chain directly involves dozens of smallholder farmers and reaches more than 1,000 individuals when families and community members are included. Many of the employees on its production team are women, reflecting the business’s commitment to providing stable employment within the communities where it operates.
Black Mamba’s approach aims to link commercial food production with community development. Farmers supplying the company are encouraged to adopt regenerative practices designed to improve soil health and make crops more resilient in the face of drought and other climate-related challenges. Although long-term environmental outcomes are difficult to measure independently, the company maintains that these methods contribute to a healthier ecosystem and more sustainable livelihoods.
On the business front, Black Mamba Foods has expanded beyond Eswatini’s borders, exporting to several international markets. It has also benefited from trade agreements such as the African Growth and Opportunity Act (AGOA), which supports African businesses accessing the United States market. According to company disclosures, exports through AGOA have generated more than $160,000 in revenue, an indicator of growing global interest in African-made speciality foods.
Recognition and leadership
Claudia Castellanos has been recognised for her work within Africa’s entrepreneurial ecosystem, including receiving the Women in Africa Award in 2020. She remains an active advocate for women-led businesses and participates in networks that aim to strengthen entrepreneurship on the continent.
Castellanos’s journey illustrates how smallholder agriculture, local food traditions, and modern business practices can intersect. Black Mamba Foods presents a case study in how an enterprise can attempt to balance commercial success with social and environmental considerations, without framing either as a simple solution.
