In Migori County, Kenya, the revolution of Amaranth (Amaranthus spp.) from a weed to a staple food crop demonstrates the potential of indigenous vegetables to enhance food security and foster community resilience. For a long time, the plant occurred widely as a weed, most often referred to as ‘pigweed’, which meant that it could not be consumed as a food crop. The Amaranth, originally from South America, is a plant that produces edible leaves and grains upon maturity. The plant also boasts drought-resistance qualities and versatility. It has since found its place in local kitchens and commercial markets. Amaranth has various nutritional benefits including producing a high amount of fiber that aids with digestion and general gut health. Its leaves can be used as salad, its stem as livestock feed, and its grains can be ground into flour. Farmers in Migori, through training, have grown and utilized this superfood, resulting in a significant boost to their livelihoods and health. 

Amaranth’s journey from weeds to a valuable food source is one example of how traditional vegetables can empower local communities and create sustainable food systems when given the necessary attention and support. The African Nightshade (Solanum Nigrum), native to several African countries, and Gogu leaves (Hibiscus Sabdariffa) in the Asian continent, also hold similar potential to transform not only livelihoods but also nutrition and, ultimately, food security. Over the years, these traditional vegetables have adapted to local climates and acquired cultural significance among communities. For generations, amaranth has been used as both a food source and for medicinal purposes, demonstrating its resilience and versatility. In Kenya, we see Amaranth-based products like blended flour and popcorn.