Since childhood, she was curious. At 15, she lived in Kigali in Rwanda since 2001 until 2003 when she did her own research to make a liquid pepper using a pepper not yet processed into other products and the people of Kigali liked her pepper because It was a pepper of good flavor and quality when they eat it with food, it was excellent.
In 2003, she left Kigali to return to Burundi in her native country because of the poor conditions of realization of her project with some inhabitants of the region where she led this project. Rwandans tried to make this transformation of pepper by referring to how it made this liquid chillies but in vain and nicknamed AKABANGA but consumers of it evoke that they could not reach the quality of pepper that ‘she has reached.
After arriving in Burundi, she struggled to restart her project in Burundi due to lack of financial, technical and material resources and began slowly but inefficiently. She was able to receive Fr. 200,000 and bought used materials such as flasks, oil, labels and peppers in the fields.