For years on end, they were the butt of every city joke — ‘chakula ya wazee’ they said. But today, kienyeji greens are strutting back into the limelight, fresh, fierce, and unapologetically indigenous! Right, who would have thought?
Amaranth (terere), jute mallow (mrenda), spider plant (sagaa/tsisaka), and black nightshade (managu) have levelled up from “watu washamba food” to gourmet showstoppers.
Picture terere tucked in bao buns, mrenda swirling in creamy butternut soup… yes, it happened at this week’s Africa Food Show, live from KICC’s “Mezani” arena. The takeaway?
“Our food is rich. Let’s stop importing identity.”
From humble Ksh 30 market bundles to Ksh 500-a-plate cuisine. This is more than a food trend. It’s a cultural mic drop. An economic hustle.
A climate hero. And a nutrition bomb. Somewhere, our grandmothers are smirking while “Murima’s” darling, cabbage, is shook .
Why it matters? These greens pack iron, calcium, fiber, and antioxidants that make lettuce look like tap water.
They’re money-makers for smallholder farmers, thrive with little water, and laugh in the face of climate change.
The only snag? The generational gap. While 70% of Kenyans over 50 eat them weekly, only 30% of under-35s do, but usually when broke or nostalgic. As usual social media is buzzing:
“So eating mrenda is cool now? Na sisi wa broccoli tutaambiwa aje?”, Mariah Mokeira tweeted on X.
Brace yourself. Influencers, online chefs, and foodies are turning to kienyeji greens for heritage, health, and hustle. Terere stew, terere smoothies… this fork and knife revolution won’t be deep-fried. It’ll be sautéed, sun-dried, and served with pride.
