Cooking African vegetables

Cooking African vegetables

Western Kenyans grow and eat traditional green vegetables including amaranthus, nightshade, crotalaria, spider plant, jews mallow and Ethiopian kale. These vegetables grow easily and are quite nutritious.

We arranged two training sessions for the members of the Muchui Womens Group and the Ruuju Wonens Group . Nelly Andisi, the cateress at the KARI Embu Research Station was our resource person. She grew up in Western Kenya.

She purchased all of the vegetables in the market and brought them to the session. Then she cooked them in front of the women, along with tomatoes, onions and cream.

She served each of the women a sample of each vegetable along with ugali (maize porridge).

We gave the women a package of each type of seed along with the vegetable and flower seeds generously donated by Veseys.