There are more than 300 different species of African traditional vegetables that have been eaten in East Africa for many years. These vegetables are known for their nutritive as well as medicinal value.
African traditional vegetables were a big part of people’s diet and culture until “modern” vegetables like cabbage 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 open air 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.
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Written by Winnie Oyinbo