Meet Kemi Adebayo – Zobo Alchemist, Culture Queen
She walks into the cafe wearing a bold Ankara jacket and clear heels that click like punctuation. Her perfume is hibiscus and ambition. Kemi Adebayo, 31, is the founder of Zest Zobo, a Nigerian beverage brand that has flipped a humble drink into a luxe lifestyle. The claim? Her zobo tastes like champagne. And somehow—she’s not lying.
The Origin Story
Ayo of Farabale: Kemi, tell us how you went from kitchen experiments to boutique shelves.
Kemi: It started as a joke o. I was broke in uni, and zobo was cheap. But I couldn’t stand how it always tasted like someone soaked socks in hibiscus. So I played with the recipe. Ginger here, citrus zest there, a little sparkle, and boom—people started asking where I bought it from.
Visual Cue: [Photo of Kemi in her first kitchen setup, surrounded by jars of dried petals and citrus fruits.]
Champagne? For Real?
Ayo of Farabale: You describe your zobo as having the vibe of champagne. That’s a bold flex.
Kemi: [Laughs] I know, right? But hear me out. It’s the way we serve it. Chilled in glass bottles. Fine-tuned balance of tart, sweet, and fizz. It’s not just zobo, it’s an experience. When people sip it, they pause. That pause is the champagne moment.
Reinventing the Local
Ayo of Farabale: Why zobo? Why not go into cocktails or wine?
Kemi: Zobo is ours. Local doesn’t have to mean low-class. I wanted to show that Nigerian flavors can be premium. We just needed better branding, better bottling, and bold confidence. Now people are ordering it for weddings and popping it like it’s rosé.
Visual Cue: [Stylized photo of a wedding toast with Zest Zobo bottles raised in cheers.]
The Hustle Behind the Sparkle
Ayo of Farabale: What don’t people see behind the glamour?
Kemi: [Smiles, then exhales] Whew. Sleepless nights. NEPA wahala. NAFDAC stress. A whole month I cried because my first 300 bottles went sour. I had to learn food chemistry on YouTube. Also… logistics in Lagos is a different level of hell.
Visual Cue: [Photo of Kemi loading crates into a delivery van, head wrapped in a scarf, sweat on her brow but fire in her eyes.]
Building a Brand for the Culture
Ayo of Farabale: There’s something very Gen Z about your vibe. The bold packaging. The voice.
Kemi: Exactly. I didn’t want boring health drink branding. Our labels are art. Our copy is sass. We use memes. We drop moodboards. I tell people: drink zobo, but make it fashion.
Visual Cue: [Mockup of Zest Zobo packaging: vibrant labels, cheeky flavor names like “Hibiscus High” and “Berry Boujee”.]
Advice to Aspiring Culturepreneurs
Ayo of Farabale: What would you tell someone with a dream, a blender, and a vision?
Kemi: Don’t wait for capital. Start scrappy. Be consistent. And don’t let shame stop you. I sold zobo from my car boot for months. Today, I’m bottling to export.
Quote Card: “Zobo gave me freedom. Not because it’s fancy, but because I made it feel expensive.” – Kemi Adebayo
What’s Next?
Ayo of Farabale: What’s the dream now?
Kemi: I want to open a zobo bar. A place where Nigerian flavors are celebrated with music, laughter, and clinking bottles. And I want to see Zest Zobo on planes. First class.
Visual Cue: [Concept sketch of a chic zobo bar: think Afro-minimalist interior with live highlife music and zobo cocktails.]
Final Words from Kemi
Zobo isn’t just a drink. It’s a canvas for culture. Kemi turned what many overlooked into something unforgettable. The fizz, the sass, the pride in local roots—that’s the Naija dream with extra sparkle.
