Foraged

Kienyeji: The Remarkable Rise of Traditional Greens Once dismissed as “poor man’s food” or merely weeds, the crops known as kienyeji have made a stunning comeback in Kenya’s culinary scene. This resurgence has transformed these indigenous greens into a sought-after delicacy, appreciated not just for their unique flavors but also for the economic potential they hold. Kimani Ng'ang'a, who works at Skinners Restaurant in Gachie, shared an insight that reflects this trend: “Many people ask for kienyeji when they…