From the Field Exploring the Rich Diversity of Traditional Leafy Vegetables in Vihiga County, Kenya
In Vihiga County in the western Kenya, a fair of traditional leafy vegetables revealed the incredible diversity and nutritional potential of these often-overlooked crops. Held on December 3rd 2024, the event took place at Emmuli, Emmaloba in Luanda sub-county and was organized by the Alliance of Bioversity International and CIAT’s partners Rural Outreach Africa (ROA), Seed Savers Network (SSN), and Vihiga Nutrition and Community Seedbank. Farmers, local community-based organizations (CBOs), extension officers, researchers, and nutrition advocates explored, tasted and celebrated the diversity of locally grown traditional leafy vegetables (TLVs).
By: Owen Kimani, Céline Termote, and Lilian Aluso
Unveiling the Hidden Treasures of Local Agrobiodiversity
Figure 2: Leonard Okumu, a research assistant at the demonstration farm in Emmaloba
Figure 3: Vihiga farmers and partners from Rural Outreach Africa and Seed Savers Network at the Emmaloba demonstration farm
While many people may be familiar with commonly grown vegetables like managu (African nightshade) or amaranth, this event showcased a much broader interspecific and intraspecific TLV diversity. During a walk around the demonstration farm at Emmaloba where characterization activities are ongoing, farmers were able to identify and appreciate different species of local vegetables including cowpea, jute mallow, slender leaf (crotalaria), spider plant and pumpkin leaves. The intraspecific diversity was remarkable, with 16 distinct varieties of amaranth present on the demonstration farm, each with its own unique characteristics. During the demonstration farm tour, a farmer preference assessment was conducted where farmers prioritized varieties based on performance, yield, market demand and resistance to pests and diseases. This exercise was meant to enhance farmer decision making in variety selection.
For many participants, the event was an opportunity to rethink traditional crops. Local farmers, who may have grown just one variety of amaranth for years, were now discovering how much diversity their gardens could support and how this diversity could improve their livelihoods and food security.
From the Garden to the Table: A Tasting Journey
Figure 4: Participants during the sensory evaluation of traditional leafy vegetables; from left Merab Ongecha, James Rajwayi, Mary Odera
Figure 5: Participants cooking TLVs for sensory evaluation; from right Perus Olinjo and Margaret Andeso
The highlight of the day was a sensory evaluation of different varieties of eight TLV including cowpea, amaranth, African nightshade, jute mallow, slender leaf (crotalaria), spider plant and pumpkin leaves. Each species had its own set of participants who tasted two to three varieties while scoring them in terms of taste, color, texture, aroma and overall quality to assess consumer preferences for the different varieties of TLVs.
Beyond their differences in taste, texture, aroma and color, these varieties also offer varied nutritional profiles and diverse uses in cooking. Some varieties are particularly praised for taste, while others are favored for their tender leaves or crunchy texture, making them suitable for different dishes and cooking techniques.
Besides the sensory evaluation, participants had the opportunity to sample a wide variety of dishes made with these local vegetables. It was an eye-opening experience for many, as they tasted vegetables they’d never considered eating before or other vegetables they used in completely different ways.
Chapati made from pumpkin fruits is a dish that combines the earthy flavor of pumpkin with the hearty texture of chapati, and was a huge hit at the fair. The natural sweetness of the pumpkin and its rich orange color complemented the soft, crispy chapati, offering a unique and nutritious alternative to conventional recipes.
Another standout dish was ugali made from a combination of maize and amaranth grain flour. This nutritious twist on the classic Kenyan dish added an extra boost of protein and micronutrients: an excellent example of how local agrobiodiversity can be used for highly nutritious meals.
The tasting experience was more than just a culinary delight, it was also educational. One participant shared how he had once fed a type of amaranth to his goats, not knowing its full nutritional value: “I didn’t know this variety of amaranth was good for human consumption,” he remarked, reflecting how these events can increase people's understanding of crop potential. These moments underscore how nutrition education and awareness can change the way people approach their local food systems, leading to healthier diets and increased food security.
Insights and Lessons Learned from Local Farmers
Figure 6: Participants giving feedback on the sensory evaluation of TLvs; from left, Damaris Kegode, Rosemary Ongachi, Milka Babu and Sarah Andenyi
Local farmer and agricultural advocate Julius Astiva took the opportunity to speak about the importance of soil health in supporting diverse vegetable crops: “If we do not take care of the soil, we won’t be able to grow the vegetables that have sustained us for generations,” he explained. His message was clear: sustainable farming practices are essential to preserving both biodiversity and soil fertility.
He also emphasized the importance of value addition for traditional vegetables. Julius encouraged farmers to explore processing options like drying, milling, or fermenting, which could increase the shelf life of these crops, expand their market potential, and, ultimately, provide greater economic and nutritional benefits. By adding value to local vegetables, farmers can contribute to a healthier and more resilient food system.
The Role of Research and Documentation
One of the key objectives of the event was to build on the ongoing work of documenting and characterizing these vegetable varieties which will culminate in the creation of a comprehensive catalogue. The catalogue will highlight the key features of each vegetable variety, including their agronomic characteristics, nutritional value, and preferred cooking methods.
The catalogue will not only serve as a vital resource for farmer variety selection, but it will also act as a tool for preserving Indigenous knowledge that will continue to be passed down over generations. Farmers will be able to identify varieties that best suit their local environment and preferences, ensuring that these crops remain integral to sustainable food systems.
Looking Ahead: Embracing the Future of Food
The vegetable diversity and tasting event in Vihiga was a powerful reminder of the immense potential of traditional crops. It was a celebration of the resilience, knowledge and cultural heritage that these vegetables represent. By embracing diversity - both in the field and in the kitchen - local farmers and communities are forging a path towards more sustainable and nutritious food systems.
As we continue to explore and document these vegetables, we are reminded that traditional crops are far from outdated: They are a cornerstone of food security, sustainability and nutrition. With further research, education and farmer empowerment, these vegetables can play a central role in shaping a healthier and more resilient future for our food systems.
The vegetable fair was organized through collaboration with Nature+ Initiative, Seed Savers Network (SSN), Rural Outreach Africa (ROA), Biogardening Innovation (BIOGI) and Vihiga Nutrition and Community Seedbank CBO. Special thanks to Anthony Mukanga (Alliance Bioversity International and CIAT), Mercy Ambani (SSN), Doris Anjawa (ROA), Ferdinand Wafula (BIOGI), Jeremiah Sigalla (World Vegetable Centre) and CBO leadership for the support. This event was organized under the project, ‘Supporting Agroecological Transitions in Vihiga County’ funded by Biovision Foundation Switzerland.
