Farmers and consumers are increasingly opting for local vegetables such as amaranth greens, cowpea leaves and African nightshade commonly known as ‘managu.’ Vegetables form a large part of the Kenyan diet and show up on the plate as main dishes, sides, and condiments.
Local vegetables are cheap and readily affordable to many low-income communities in rural, peri-urban, and urban areas. They are also rich in micro-nutrients that are crucial for food and nutrition security of families. However, most families have disregarded their consumption as they considered low-status food.
In the past few years, traditional vegetables have slowly been regaining popularity. The once neglected vegetables are now being sold in open air markets and supermarkets. FreeKenya offers sustainable methods of growing local vegetables not just for subsistence use but for commercial purposes as well.
Nutritional value and utilization of indigenous vegetables in Kenya: