Kienyeji, once dismissed as “poor man’s food” or simply weeds, is now a cherished part of Kenyan menus. This shift reflects changing attitudes towards local, nutritious crops.
At Skinners Restaurant in Gachie, many customers request kienyeji dishes. Employee Kimani Ng’ang’a notes that, despite the higher prices, these meals are popular. People appreciate the unique flavors and health benefits.
Traditional greens like cabbage and spinach have been around since the 1960s and are affordable. However, kienyeji has become rarer and pricier due to its rising demand.
Since 2007, Kenya has documented about 850 native plants in a effort to promote traditional cuisine, with support from scientists and local advocates. The report highlights that some greens are regional specialties, while others enjoy national popularity.
Kienyeji vegetables, such as sukumawiki or spring greens, are now staples in many diets. They’re known to be nutrient-rich and are gaining a following among health-conscious eaters in Gachie.
James Wathiru, who enjoys “managu” (African nightshade), shared that these greens are beneficial for detoxing and weight loss. Mary Abukutsa-Onyango, a horticulture expert, supports this. She states that recent studies confirm the health advantages of these crops.
In the last decade, production of indigenous vegetables has doubled, with an estimated annual output of 300,000 tonnes. Historically, many of these crops were overlooked, often called names that belittled them, like “pigweed.”
Abukutsa-Onyango emphasizes that kienyeji vegetables such as managu and “mrenda” (jute mallow) offer more vital nutrients than standard greens like sukumawiki. They include higher levels of vitamins A and C and antioxidants that strengthen immunity. Some varieties are also rich in protein, making them a fantastic option for vegetarians. For instance, 100g of mrenda contains more nutrients than the same amount of regular cabbage.
Overall, the increasing popularity of kienyeji reflects a broader trend towards valuing local, sustainable food sources. As people continue to recognize its health benefits, kienyeji may become a fixture in diets across the country.
For more insights into the benefits of indigenous vegetables, you can check out the BBC report.
