We had the good fortune of connecting with Gloria Allorbi and we’ve shared our conversation below.

Hi Gloria, can you walk us through the thought-process of starting your business?
My journey to starting my business was sparked by a month-long, insatiable craving for the authentic taste of my Ghanaian cultural cuisine. Frustrated by the inaccessibility at my local grocery stores, I realized there was a broader issue at play. This experience inspired me to create a solution not only for myself but also for the 2.1 million African immigrants who, like me, faced challenges in accessing their cultural cuisine in global food spaces and not seeing it celebrated in food media. I saw an opportunity to bridge this gap, fostering inclusivity and celebrating the richness of diverse culinary traditions. My business aims to not only provide accessibility to these flavors but also to showcase the vibrant and underrepresented culinary heritage of the African diaspora.

Alright, so let’s move onto what keeps you busy professionally?
I am a chemist by trade, previously formulating haircare, skincare, and fragrances for brands like L’Oréal USA, John Paul Mitchell System, and Jafra Cosmetics, among others. In these roles, I collaborated with marketing, packaging, and production teams to successfully bring product ideas from concepts to consumer-ready products. This industry expertise has played a pivotal role in the successful commercialization of my mother’s home-cooked recipe of Ghanaian Shito.

Most brands are launched with upfront capital; there are months of planning, building teams, and mapping out strategic operations to successfully launch a product. I started Gloria’s Shito to create accessibility to my cultural cuisine. Successfully doing so, I solicited my siblings to pay me to create the same accessibility for them, and Gloria’s Shito was born.

The need to create this accessibility came from asking the question, how come I cannot go to my local grocery store to purchase the foods/taste of West Africa in a sea of European, Asian, and Latin cuisines? To answer this question, it became my mission and responsibility to create this accessibility while bringing global recognition to the taste and cuisines of Ghana, West Africa. Having no upfront capital, Gloria’s Shito had been a side hustle while working full-time to supplement a living, allowing me to continue to circulate every gain from Gloria’s Shito back into the business.

At the time of this interview, I’ve since been laid off from my “9-5”. Meaning, I no longer have a stable income, and may need to tap into my retirement to keep my business afloat. Allowing myself to commit 100% of my time to Gloria’s Shito, by giving the business a fighting chance. 

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I love this question!

List of Things to Do:

9 am: Hike at Solstice Canyon Trail in Malibu. Depending on your pace, this hike can be completed in approximately 3 hours.
Lunch: Enjoy lunch at Malibu Seafood after the hike.

Afternoon: Take a leisurely walk on the beach across from Malibu Seafood restaurant. Bring a blanket or towels if you’d like to find a spot to relax and enjoy the ocean waves or clean up after dipping your feet in the water.

On the way back home: Stop at Santa Monica Pier to stroll along the boardwalk, a national treasure and landmark.

If you are feeling up to it,

Dinner: Head downtown to my favorite restaurant, Otium, by Chef Timothy Hollingsworth. Be sure to make reservations.

Other activities to fit in your week.
Hike the Hollywood Sign: For a quicker option, find parking along the cliffs on Mulholland Drive if you’re not in the mood for the full trail from Beachwood Drive.

Los Angeles boasts taco trucks on every corner, but my favorite tacos, contrary to popular opinion, are on the Westside. A taco tour is a must!

If weekend plans permit: Take a scenic drive north to Solvang via Route California 126 to 154. This route offers breathtaking views through the mountains of Ventura and Santa Barbara. Be sure to include wine tasting in Santa Barbara and Lompoc in the Santa Rita Hills. My favorite tasting room is at Sanford Winery & Vineyards. They make the best Viogniers.

Who else deserves some credit and recognition?
Kiano Moju: https://www.instagram.com/kianomoju/?hl=en

Founder of Jikoni Recipe Archives a non-profit organization that celebrates the rich diversity of African and Black cuisine by documenting the legacy of cooks, both old-school and new-school, while amplifying their vibrant food cultures.

Website: www.gloriasshito.com

Instagram: https://www.instagram.com/gloriasshito/?hl=en

Linkedin: https://www.linkedin.com/in/gallorbi/

Twitter: https://twitter.com/gloriasshito?lang=en

Facebook: https://www.facebook.com/Gloriasshito/

Image Credits
Alessandra Griffin

Nominate Someone: ShoutoutLA is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.