Indigenous Vegetables More Resilient to Climate Change, More Nutritious

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.

http://www.nature.com/news/the-rise-of-africa-s-super-vegetables-1.17712

Victor Wasike

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