Indigenous leafy vegetables, once seen as “poor man’s food” in Kenya, are gaining popularity for their nutritional benefits and organic production, with a 300,000-ton increase in local greens over the last decade. Horticulture expert Prof. Mary Abukutsa-Onyango highlights their higher micronutrient content compared to introduced varieties like sukumawiki, as farmers like Francis Ngiri champion organic practices to preserve this biodiversity.
Explain It To Me Like I’m 5:
Indigenous Leafy Vegetables in Kenya
In Kenya, people are starting to eat more traditional vegetables, like “kienyeji,” which are healthier and tastier than the common ones like cabbage, and farmers are growing them more than ever before.
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