The difference is that they are more nutritious because they are made from indigenous foods,” she says. Tanui reveals that the sensitisation process they are undertaking aims to encourage young people to appreciate and adopt indigenous crops. The nutritional value of indigenous foods has prompted doctors to recommend them for conditions such as diabetes and blood-related illnesses. Despite many health benefits of indigenous foods, Prof Kioko observes that many people still associate them with poverty, illness, or backwardness. “Talking about indigenous foods at home, preparing some of these foods and sharing the knowledge with neighbours, children and young mothers is important.

Source: Standard Digital February 07, 2026 15:46 UTC