Six weeks in Kenya has been, literally, fruitful. Many vegetables are grown around Nairobi

Organic produce in a popular Nairobi whole foods store, Zucchini Food Market…

..and in a small duka there…

and points around Nairobi due to the less humid environments and greater availability of water. A case in point is Sakuma Wiki, pictured in the top back row, and below. A popular vegetable—for it’s taste and also nutrition—the term literally means “to push the week.” It’s not grown around coastal Kenya—too moist.

Sakuma Wiki—nutrition “to push the week.”

Lastly, who eats these vegetables. For one, Wazungu (foreigners) like me. And Kenyans?

As can be found in developed and developing countries throughout the world, the price of vegetables is high. I write about this in my book, FoodWISE. And, in Kenya?

The main production regions for the domestic market of Nairobi are: Kiambu (Limuru), Machakos, Nairobi (outskirts of Nairobi-Githunguri, Kitengela)/Baringo, Nakuru, Nyandarua/Embu, Kirinyaga, Meru, Murung’a, and Nyeri for crops including cabbage, carrot, potato, greens and onion.

Some constraints on production include lack of planting material, fertility, financial support, social organization, and pest control. That’s a big list, but there’s no doubt that a big constraint is on the consumer end—money to pay for these expensive vegetables. For me, see:

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