NAIROBI, Kenya Sep 14 – For years, indigenous foods in the country have carried the stereotype of being considered a “poor man’s cuisine” leading to their low uptake despite their nutritional values according to agronomists.
The long-standing stereotype, further exacerbated by the eating habits of modern-day Kenyans, prompted relevant stakeholders to convene a national dialogue on indigenous foods.
The primary goal was to enhance the availability, accessibility, and consumption of these nutritious indigenous foods.
In the groundbreaking effort, the Ministry of Agriculture collaborated with private sectors to organize the country’s first-ever national dialogue on agri-food systems, aimed at promoting healthier diets.
The two-day dialogue, held from September 13 to 14, 2023, brought together a diverse group of stakeholders, including representatives from the private sector, government, civil society, and academia.
The primary focus of the dialogue was to encourage Kenyans to adopt indigenous foods, and this topic took center stage throughout the event with every speaker emphasizing their nutritional value.
– Not a Poor Man’s Cusine-
The dialogue was themed “Indigenous foods for health and wealth.”
Agriculture Cabinet Secretary Mithika Linturi inaugurated the event, with the Kenya Crops and Dairy Marketing Systems (KCDMS) and the United States Agency for International Development (USAID) playing key roles in its organization.
“The nutritional value contained in these foods cannot be ignored because as a country we need to move away from over-relying on maize,” Linturi said in his message which was conveyed by the Director in the State Department for Crop Development Justina Nelima.
Linturi pointed out that the dialogue presented a significant milestone for the country in addressing the challenges related to food and nutrition security.
He revealed that the nation is currently grappling with a triple burden of malnutrition, which includes undernutrition, overweight, and obesity, as well as micronutrient deficiencies, primarily due to the limited adoption of indigenous foods by the population.
“In light of these challenges and opportunities, the dialogue serves as a critical platform for discussing innovative strategies to transform the food systems, enhance nutrition, and secure a brighter future for all Kenyans,” he said.
He affirmed the government’s dedication to promoting the adoption of indigenous foods, particularly by providing support to farmers for diversification.
– Indigenous Foods Activists –
Chief Party of KCDMS, Robert Mwadime, a staunch advocate for the incorporation of indigenous foods into diets, encouraged individuals who share his perspective to raise awareness about the significance of these foods until they seamlessly integrate into the country’s eating habits.
“The biggest problem is ourselves and there is a need for us to be our own activists to achieve full success,” he said.
David Rogers, the Deputy Director of the Office of Economic Growth and Integration at USAID for the Kenya and East Africa region, challenged agronomists in the country to be proactive in raising awareness about the significance of indigenous foods, emphasizing their nutritional value and their role in promoting a healthier diet.
“We have the opportunity to increase the consumption of these foods and substitute them with the common foods in the country such as maize and wheat,” he said.
Dorothy Nyongo, the First Lady of Kisumu County, who was also in attendance at the dialogue, shared her personal journey of fully embracing indigenous foods as a regular part of her family’s diet.
She disclosed that these foods had a remarkable positive impact on their overall health and well-being.
She emphasized the need to revamp the messaging around these foods to make them more appealing and alluring, especially with the aim of attracting the younger generation.
“It is not always easy but it can happen. These foods are very rich in vitamins, minerals, and all the nutrients available,” she said.
Tito Arunga, the Head of Agribusiness at the Food and Agriculture Organization (FAO) of the United Nations in Kenya, acknowledged that there had been some advancements in the consumption of indigenous foods.
However, he stressed the need for more coordinated efforts to fully embrace these foods.
“We are completely in the right space us holding this conversation and we are making some steps forward but we can do better,” he said.
Ruth Okowa, the Country Director of the Global Alliance for Improved Nutrition (GAVI), emphasized that there is a pressing need to take significant actions, particularly in establishing a conducive environment for the growth and prosperity of indigenous foods throughout the entire value chain.
“These foods should not be considered as the poor man’s cuisine hence the need to put in more work to have them become part of everybody’s diet.
Kenya’s array of healthier indigenous foods includes millet, cassava, sweet potatoes, and green grams, githeri, among others.
