Indigenous Vegetables More Resilient to Climate Change, More Nutritious
- Rachel Cernansky
- Dec 20, 2015
- 1 min read
One lunchtime in early March, tables at Nairobi's K'Osewe restaurant are packed. The waiting staff run back and forth from the kitchen, bringing out steaming plates of deep-green African nightshade, vibrant amaranth stew and the sautéed leaves of cowpeas. The restaurant is known as the best place to come for a helping of Kenya's traditional leafy green vegetables, which are increasingly showing up on menus across the city.

Victor Wasike
Комментарии