Kenyans have been urged to embrace indigenous foods due to their immense nutritional value, climate resilience, and role in preserving cultural heritage.
This call comes amid growing concerns over rising lifestyle diseases, food insecurity, and the impacts of climate change on conventional food systems.
The appeal was made during an exhibition held in Kabarnet titled “Histories and Futures of Underutilized Crops Reimagined”, a project funded by the British Academy.
The initiative seeks to reintroduce forgotten and underutilized Kenyan crops into the national food system and modern markets, including supermarkets.
The exhibition brought together experts from the National Museums of Kenya (NMK), Moi University, the University of Lincoln, and the University of Nottingham. Their collective expertise spans agriculture, nutrition, climate science, food systems, and cultural studies, underscoring the multidisciplinary importance of indigenous crops.
Speaking during the event, stakeholders emphasized that indigenous foods such as millet, sorghum, amaranth, cowpeas, and traditional vegetables are highly nutritious and better adapted to local climatic conditions compared to many imported or highly processed foods.
Nutritionists at the exhibition highlighted that indigenous crops are rich in essential micronutrients, including iron, zinc, calcium, magnesium, and vitamins that are crucial for human health.
For instance, millet and sorghum are excellent sources of dietary fiber, which aids digestion, helps regulate blood sugar levels, and reduces the risk of lifestyle diseases such as diabetes and heart disease.
Amaranth, both its grains and leaves, was cited as a “superfood” due to its high protein content, essential amino acids, and antioxidants.
Regular consumption of such crops can help combat malnutrition, anemia, and weakened immunity, particularly among children, expectant mothers, and the elderly.
Health experts also warned that increased reliance on refined foods has contributed to rising cases of hypertension, obesity, and diabetes in Kenya. Indigenous foods, which are largely unprocessed, offer a healthier alternative by supporting balanced diets.
Beyond health benefits, indigenous crops were praised for their ability to thrive in harsh and unpredictable climates.
Many of these crops require less water, are resistant to pests and diseases, and can withstand drought conditions—making them critical in strengthening Kenya’s food security as climate change intensifies.
The event was officiated by NMK Director General Prof. Mary Gikungu, who noted that reviving indigenous crops is not only about food but also about protecting biodiversity and indigenous knowledge systems that have sustained communities for generations.
Students from the participating institutions played a central role in the exhibition. They showcased innovative food products made from indigenous crops, documented cultural narratives from local communities, and developed educational materials aimed at increasing public awareness.
The exhibition also highlighted storytelling, community engagement, and sensory experiences to demonstrate the cultural relevance and culinary versatility of traditional foods.
Organizers believe such approaches will help change perceptions and encourage younger generations to embrace indigenous diets.
The exhibition aims to spark national conversations on food sovereignty, nutrition, climate resilience, and cultural preservation.
Organizers and researchers believe that integrating indigenous crops into mainstream markets, school feeding programs, and public institutions will significantly improve public health.
