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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

 
 
 

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