Story from the MyFoodStory website:
TRADITIONAL VEGETABLES PLANTATION IN NAIROBI.
In my last entry I highlighted an opportunity in waiting for the urban youths to ape the rural youths in earning an income via agricultural production. Previously agriculture in Nairobi was perennially dependent on cash crops such as coffee, cotton, tea and pyrethrum whose farming is no longer sustainable. Most farmers have since changed their lands from agricultural to residential use. But not far from the heart of Nairobi mama Zipporah of Huruma childrens home(www.hchngong.org) has a demonstrative farming project of traditional vegetables, that also help in nourishing the overall health of the Huruma (mercy) children who most of them live with H.I.V
One such plant is Amaranth that is planted more similarly as kale. These plant can be produced from any small piece of land even the home garden. As the popularity of green traditional vegetables expand as an important food in Kenya, youths should embrace the idea of such agricultural production and find convenient ways of processing, marketing and even preparing these important foods. Market opportunities exists in local city council markets and even some super markets that have gone out of the way to also stock traditional vegetables. Below is a selected recipe.
AMARANTH (MCHICHA), SPIDER PLANT (MWANGANI) AND GROUNDNUT RELISH (CONTRIBUTED BY ADIJA BARAZA)
Â¼ Kg amaranth (1 large bunch), 2 medium tomatoes, (chopped), Â¼ Kg spider plant (1 large bunch), Â½ cup groundnut powder, 2 tbsp shortening or cow fat, 3 tbsp water, 1 medium onion (chopped), 1 tbsp salt.
Preparation Clean and wash both of the green vegetables, chop them, onion and tomatoes and set aside for later use. Heat the shortening or fat and fry the onion until soft and slightly brown. Add the tomatoes, stir and cook until soft. Add the green leafy vegetables, stir, cover and simmer for 20 minutes, stirring occasionally. Mix the groundnut powder into a smooth paste and add to the simmering vegetables, then salt to taste. Cook for an additional 5 minutes. Preparation yields four to six portions and is best served while hot with Ugali or mashed bananas.
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Editor: Ken Owino
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