admin | March 30, 2015
More than 300 different species of traditional African vegetables have been eaten in East Africa for generations. These vegetables are known for their nutritional as well as medicinal value.
African traditional vegetables were a big part of people’s diet and culture until “modern” vegetables like cabbages and carrots were introduced. In the past few years, however, traditional vegetables have slowly been regaining popularity. The once-neglected vegetables are now being grown by small-scale farmers, sold in local markets and supermarkets, and eaten by both rural and urban populations.
This script captures the experiences of people who have been successfully growing and selling traditional vegetables in Kenya. It shows how farmers can grow traditional vegetables to improve their income and food security.