Kenya's forgotten superfoods take center stage at groundbreaking museum exhibit

A recent exhibition at Kenya's National Museum showcased a diverse range of indigenous foods, from insect-based snacks to traditional fermented drinks. Organisers aimed to revive interest in nutritious, climate-friendly crops that have long been part of local diets but were sidelined by colonial farming policies.

The event featured unusual dishes, including cakes made from termites and crickets. These insect-infused treats drew significant attention from visitors. Anne Nyandiala, a zoologist at the museum, also advocated for insects as a sustainable source of food and animal feed.

Traditional cooking tools crafted from gourds were displayed alongside modern interpretations of heritage recipes. Diana Chepkoech presented 'Heritage Bite' cookies, blending finger millet flour and African nightshade—ingredients once common in Kenyan kitchens.

Experts at the exhibition stressed the health benefits of indigenous foods. Doctors recommend them for managing diabetes and blood-related conditions. Prof Esther Kioko urged communities to adopt these foods to combat lifestyle diseases, while Prof Prisca Tanui called for greater youth engagement in preserving traditional crops.

The exhibition highlighted how colonial-era policies had shifted farming towards maize, pushing native crops to the margins. By reintroducing these foods, organisers hope to restore their place in daily meals and agricultural practices.

The display at the National Museum put traditional nutrition back in the spotlight. With growing interest in climate-resilient and culturally significant crops, the event may mark a step toward reviving Kenya's indigenous food heritage. Health professionals and researchers continue to promote these foods as part of a balanced, sustainable diet.