GANTA, Nimba County — What began as a modest roadside stall has become a Ganta landmark: Maggie Food Centre, the bustling eatery founded by Margaret N. Harry that now feeds daily customers, caters private events, and hosts visiting delegations across the region.
By D Franklin Doloquee
Margaret traces the business’s roots to the Gbatu Quator Community, where she and her late husband, Harry Carson, ran a small general enterprise known locally as H and M in Gbatu Community during early 1997 up to 2022 but now one of the leading and best and well respected food facilities in Ganta City, Nimba County.
“He was generous and cared for people,” she recalled. “Because of his generosity, I raised boys and girls who are now men and women of this soil.”
That spirit of generosity, she says, still shapes the centre’s welcoming, community-oriented atmosphere.
After Mr. Carson fell ill, Margaret moved the family’s activities to the roadside and began selling household items slippers, eggs and other necessities.
She credits local businesswomen, especially Mrs. Nohn Dekpah, for teaching her new ideas and encouraging her to branch into food service.
“If you see something in somebody and you like that thing, go closer to the person and learn it,” Margaret advised, describing how mentorship changed her path.
Her first food operation was humble: four wooden tables, a dozen chairs and a few well-used pots.
At the time the stretch of road where she set up was isolated and sometimes unsafe, with little pedestrian traffic.
Undeterred, Margaret carried steaming plates to busy intersections and called out to passing drivers.
Her clear voice, generous portions and a menu of hearty, familiar dishes quickly drew customers; within weeks people were lining up.
“I started saving my little money with UBA in the fourth month,” she said, smiling.
Word of mouth did the rest. Neighbours reassured her that the small plot she occupied had community approval, giving her the stability needed to expand.
Originally operating under the H and M name, the business was later rebranded Maggie Home Food and Catering Centre commonly known today as Maggie Food Centre.
The establishment now occupies a tidy compound set back from the road, shaded by mango and cashew trees that cool the outdoor seating area.
Customers enter through a low gate and are greeted by the hum of conversation, the clatter of plates and the savory scent of fresh spices.
Inside a compact but efficiently run kitchen, a team of cooks tends large calabashes and heavy pots, stirring cassava leaf and simmering beef stews over steady heat.
The staff mix seasoned cooks with younger assistants learning the trade; Margaret still checks the seasoning herself before dishes leave the kitchen.
Margaret serves as CEO, supported by Deputy CEO James “Uncle James” Tokpah and manager Melvin Paye.
Together they coordinate daily service and a busy catering schedule for workshops, birthdays, funerals and community events.
The centre’s menu blends local favorites with simple international options to suit varied tastes.
Regulars come for traditional Liberian plates cassava leaf, okra stew, potato greens and the filling “kush kush” while others order rice dishes, fresh salads and hearty breakfasts.
Portions are generous, prices modest, and the staff are known for quick, friendly service.
Maggie Food Centre has adapted to changing community needs.
Several dishes are prepared specifically for customers with diabetes and high blood pressure, using less oil and salt and incorporating more vegetables and lean proteins.
The centre sources many ingredients from local farmers and market sellers, helping sustain nearby livelihoods and keeping produce fresh and affordable.
Patrons describe Maggie’s as more than a place to eat. Students gather there after classes, traders meet for early-morning porridge and office workers stop in between appointments.
To aspiring entrepreneurs, Margaret said it offers simple, faith-rooted advice: “Hold on to God. You have to have confidence in yourself. Authority is passion. Listen to advice, be patient and have passion for what you do.” Her own story, she says, was shaped by incremental steps: learning from others, saving small amounts, and refusing to be discouraged by difficult beginnings.
Margaret said she began selling corn bread in 1996 and credited mentorship from her late husband, Mr. Harry Carson, for much of her growth.
