“We’ve got hundreds of local foods, almost 600 that we’ve categorized through our research,” said Kristof Nordin in a January interview with Nourishing the Planet project co-Director, Danielle Nierenberg, at the permaculture project he runs in Malawi with his wife, Stacia (see also: Malawi’s Real Miracle). “But we are starving because we are only planting one crop: maize, which came originally from America.”
Many efforts to combat hunger and drought across Africa emphasize boosting yields of staple crops such as maize, wheat, cassava, and rice, which can provide much-needed calories as well as income to millions of farmers. These staples, however, lack many essential micronutrients, including Vitamin A, thiamin, and niacin. That is why many communities rely on indigenous vegetables such as amaranth, dika, moringa, and baobab to add both nutrients and taste to staple foods. These vegetables are rich in vitamins and nutrients and are often naturally resistant to local pests and climatic fluctuations, making them an important tool in the fight against hunger and poverty.
“We are not saying stop growing maize, we grow maize as well,” continued Kristof. “But we try to show people how it can be part of an integrated system, how that integrated agriculture can be part of a balanced diet.”
Greater variety can lead to a better tasting diet, too, according to Dr. Abdou Tenkouano, the World Vegetable Center’s Regional Director for Africa in Arusha, Tanzania. “None of the staple crops would be palatable without vegetables,” he told Danielle when she visited the center last November. For almost 20 years now, the Center—part of the Asian Vegetable Research and Development Center based in Taiwan—has been working in Africa to breed cultivars that best suit farmers’ needs (see Listening to Farmers).
In addition to providing the vitamins and nutrients needed for a complete diet, indigenous vegetables are more affordable and accessible to farmers who might otherwise be forced to pay for costly imported staple crops and the inputs they require. According to the Center’s website, vegetable production also generates more income on and off the farm than most other agricultural enterprises.
Indigenous vegetables help to preserve culture and traditions as well. “If a person doesn’t know how to cook or prepare food, they don’t know how to eat,” said Edward Mukiibi, a coordinator with the Developing Innovations in School Cultivation (DISC) project in Uganda, in a December interview with Danielle. The DISC project, founded by Edward and Roger Sserunjogi in 2006, hopes to instill greater environmental awareness and appreciation for food, nutrition, and gastronomy by establishing school gardens at 15 preschool, day, and boarding schools. By focusing on indigenous vegetables, the project not only preserves Ugandan culture, but also shows kids how agriculture can be a way to improve diets, livelihoods, and food security (see How to Keep Kids Down on the Farm).
Sylvia Banda is another cultural pioneer. She founded Sylva Professional Catering Services in 1986 in part because she was tired of seeing Western-style foods preferred over traditional Zambian fare like chibwabwa (pumpkin leaves) and impwa (dry garden eggplant) (see Winrock International and Sylva Professional Catering Services Ltd).What started as a catering business grew into a restaurant, cooking school, and hotel, with training programs that teach farmers in Zambia, mostly women, to grow indigenous crops. Sylva’s company purchases the surplus crops from the farmers it trains and uses them in the traditional meals prepared by her facilities, improving local livelihoods and keeping the profits in the local economy.
“When I first met some of these families, their children were at home while school was in session,” Sylvia said during a Community Food Enterprise Panel and Discussion hosted by Winrock International in Washington, D.C., in January. “They told me that they didn’t have money to pay for education. But after becoming suppliers for my business, the families can afford to send their children to school and even to buy things like furniture for their houses.”
Women who grow vegetable gardens in Kibera slum outside of Nairobi, Kenya, were among the best prepared for the country’s 2007 food crisis, despite being some of the poorest members of society. Their gardens provided family meals at a time when no other food was coming into the city. With food prices on the rise in Africa and the impacts of climate change becoming more significant, home gardens raising indigenous vegetables that are resistant to extreme weather and are rich in vitamins and nutrients have become even more important (see Vertical Farms: Finding Creative Ways to Grow Food in Kibera).
As these examples illustrate, most parts of sub-Saharan Africa “have everything they need right here,” according to Kristof.
To read more about the benefits of indigenous vegetables as crops, see Listening to Farmers, Keeping Weeds for Nutrition and Taste, Cultivating a Passion for Agriculture, Valuing What They Already Have, Creating a Well-Rounded Food Revolution, and Cultivating Food Security in Africa.
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