Traditional neglected and underutilised foods from Kenya’s Luo community

11 December 2025. Nairobi. Dinner and exhibition featuring traditional neglected and underutilised
foods from Kenya’s Luo community during the Residential Workshop on Transformative Teaching of Neglected and Underutilized Species (NUS) -  Linking Education, Innovation, and Enterprise Development (11-12 December 2025, Nairobi, Kenya).

The Luo community of Kenya holds a rich culinary heritage built on diverse traditional foods that are nutrient-dense, culturally significant, and deeply connected to the environment. Over time, many of these indigenous foods have become neglected and underutilised, despite their high nutritional value, resilience to climate change, and importance in promoting food security. 

As part of the Residential Workshop, these foods were displayed and served, and offered participants a chance to appreciate their nutritional benefits, culinary versatility, and cultural heritage. The aim was to promote awareness, preservation, and reintroduction of these indigenous foods into modern diets, value chains, and research agendas. 

Tags highlighted key Luo vegetables, meats, fish, starches, soups, and fruits that have sustained generations through seasons of abundance and scarcity. Each item reflected unique cultural practices—from postpartum nourishment and ceremonial meals to community bonding and ecological stewardship. 

 

VEGETABLES 

1. Osuga — Solanum nigrum 

Type: Leafy vegetable 

Nutritional Value (% per 100 g fresh leaves) 

• Protein: 4–5% 
• Carbohydrates: 7–8% 
• Fiber: 2–3% 
• Vitamin A (β-carotene): 35–40% RDA 
• Vitamin C: 25–30% RDA 
• Calcium: 16–18% RDA 
• Iron: 12–14% RDA 

Medicinal Value 

• Helps with anemia 
• Reduces inflammation 
• Relieves stomach upsets 
• Boosts immunity 

Traditional Value 

• Used postpartum 
• Symbol of cleansing and resilience 

2. Dek (Spider Plant) — Cleome gynandra 

Type: Leafy vegetable 

Nutritional Value (% per 100 g) 

• Protein: 5–6% 
• Carbohydrates: 6–7% 
• Fiber: 2–3% 
• Vitamin A: 80–100% RDA (very high) 
• Vitamin C: 30–35% RDA 
• Calcium: 20–22% RDA 
• Iron: 15–18% RDA 

Medicinal Value 

• Improves digestion 
• Helps with anemia 
• Fever reduction 
  
• Body detoxification 

Traditional Value 

• Preserved for famine seasons 
• Common vegetable for elderly women 

 

3. Mitoo — Crotalaria brevidens / C. ochroleuca 

Type: Leafy leguminous vegetable 

Nutritional Value (% per 100 g) 

• Protein: 6–8% (high) 
• Carbohydrates: 5–6% 
• Fiber: 3–4% 
• Vitamin C: 40–45% RDA 
• Vitamin A: 25–30% RDA 
• Iron: 15–17% RDA 
• Calcium: 18–20% RDA 

Medicinal Value 

• Strengthens recovering patients 
• Alleviates stomach cramps 
• Builds blood 

Traditional Value 

• Key famine-season vegetable 
• Fed to mothers after childbirth 

4. Boo (Pumpkin Leaves) — Cucurbita moschata / C. maxima 

Type: Leafy vegetable 

Nutritional Value (% per 100 g) 

• Protein: 3–4% ; Carbohydrates: 6–7% 
• Fiber: 2–3% 
• Vitamin A: 60–70% RDA 
• Iron: 8–10% RDA 
• Folate: 15–18% RDA 
• Calcium: 12–14% RDA 

Medicinal Value 

• Improves eyesight 
• Supports pregnancy & lactation 
• Enhances digestion 

Traditional Value 

• Cooked with groundnuts 
• Strength-giving vegetable 

5. Atipa — Launea cornuta 

Type: Bitter leafy vegetable 

Nutritional Value (% per 100 g) 

• Protein: 3–4% 
• Carbohydrates: 5–6% 
• Fiber: 3–4% 
• Vitamin C: 35–40% RDA 
• Calcium: 20–22% RDA 
• Iron: 10–12% RDA 

Medicinal Value 

• Liver cleansing 
• Improves appetite 
• Treats stomach discomfort 

Traditional Value 

• Valued for bitterness (cleansing) 
• Mixed with other vegetables 

6. Apoth (Jute Mallow) — Corchorus olitorius 

Type: Leafy vegetable 

Nutritional Value (% per 100 g) 

• Protein: 5–6% 
• Carbohydrates: 7–8% 
• Fiber: 4–5% (high) 
• Vitamin A: 70–80% 
• Vitamin C: 20–25% 
• Iron: 15–18% 
• Calcium: 15–17% 

Medicinal Value 

• Treats constipation 
• Soothes ulcers (mucilage) 
• Strengthens immunity 

Traditional Value 

• Recommended for breastfeeding mothers 
• 
  Healing vegetable 

7. Susa (Cowpea Leaves) — Vigna unguiculata 

Type: Leafy vegetable from cowpeas 

Nutritional Value (% per 100 g) 

• Protein: 6–7% (high) 
• Carbohydrates: 6–7% 
• Fiber: 2–3% 
• Vitamin A: 50–60% RDA 
• Iron: 20–22% RDA 
• Folate: 25–28% RDA 
• Zinc: 10–12% RDA 

Medicinal Value 

• Blood-building, and Strengthens eyesight 

Traditional Value 

• Staple green among Luo households 
• Dried for dry-season use 

MEAT 

1. ALIYA (Sun-Dried Meat) 

English name: Sun-dried preserved beef 

Description: Fresh beef cut into strips, salted, and sun-dried or lightly smoked for long-term storage. 

Nutritional Value (Approximate %) 

• Protein: 55–65%
• Fat: 10–15%
• Minerals (iron, zinc, magnesium): 4–6%
• Carbohydrates: 0–1%
• Moisture: Below 10%

Medicinal Value

• Very high iron → supports anemia prevention
• High protein → muscle repair and body strength
• Zinc → boosts immunity
• Low moisture → makes it safer from bacterial spoilage

Traditional Value 

• Key survival food during drought or travel 
• Used in ceremonies, communal meals, and preserving harvest season meat 
• Symbol of food security and preparedness 
• Stores for months without refrigeration 
• Strong smoky flavor enhances stews 

2. ALURU (Guinea Fowl) 

English name: Guinea fowl 

Description: A traditionally kept wild bird with lean, richly flavored meat. 

Nutritional Value  

• Protein: 22–24% 
• Fat: 3–5% 
• Iron: 1–2% 
• B-vitamins: 0.5–1% 

Medicinal Value 

• Lean meat → supports heart health 
• High iron → helps prevent anemia 
• B-vitamins → boosts metabolism and nervous system 
• Natural diet makes it nutrient-dense 

Traditional Value 

• Considered a “special bird” for honored guests 
• Used in ceremonies and celebratory meals 
• Symbol of prestige and hospitality 
• More flavorful and firm than chicken 
• Mostly free-range, making it more organic 

3. GWENO (Indigenous Chicken) 

Description: Traditional chicken raised naturally on local grains and insects. 

Nutritional Value (%) 

• Protein: 20–23% 
• Fat: 5–8% 
• Iron: 1–1.5% 
• B-vitamins: 0.4–0.7% 
• Minerals (zinc, selenium): 1–2% 

Medicinal Value 

• Easier to digest than processed meats 
• Selenium → strong antioxidant effect 
• Lean protein → immune support and healing 
• Natural rearing → fewer chemical residues 

Traditional Value 

• Central in rituals: Ayie, Riso, birth and marriage ceremonies 
• Given as a gift to show respect or apology 
• Valued for its rich, natural flavor 

Other Information 

• More nutritious than commercial broiler chicken 
• Meat is firm and flavorful 

4. APUOYO (Wild Rabbit) 

Scientific name: Lepus capensis and other local hare species 

Description: A wild rabbit hunted traditionally for its lean, highly nutritious meat. 

Nutritional Value (%) 

• Protein: 20–22% 
• Fat: 2–4% 
• Iron: 1.5–2% 
• Vitamin B12: 0.8–1% 
• Zinc & selenium: 1–1.5% 
• Omega-3 & Omega-6 fatty acids: 0.5–0.7% 
• Moisture: 70–72% 

Medicinal Value 

• Very lean → supports heart health and weight control 
• High protein → aids muscle repair and strength 
• Iron-rich → supports healthy blood levels 
• B-vitamins → boosts energy and nerve function 
• Easily digestible → suitable during recovery 

Traditional Value 

• Prestige meat hunted by skilled young men 
• Symbol of bravery, agility, and survival abilities 
• Eaten during communal celebrations and hunting gatherings 
• Provided important protein when livestock meat was scarce 

Other Information 

• Darker and more flavorful than domestic rabbit 
• Sustainable due to fast reproduction 
• Traditionally roasted over open fire for better taste 

FISH 

1. Okoko 

English name: Lake Victoria Squeaker  

Scientific name: Synodontis victoriae 

Nutritional Value (Typical Percentages) 

• Moisture: 75–82% 
• Protein: 12–20% (varies by species/season) 
• Fat: 1–6% 
• Ash (minerals): 2–7% 
• Carbohydrate: 0–1% (negligible) 

Key Micronutrients 

• Rich in calcium (especially when eaten whole) 
• Good source of iron, zinc, and vitamin B12 
• Contains small amounts of omega-3 fatty acids 

Medicinal / Health Value 

• Provides high-quality protein for growth, muscle repair, and general body strength 
• Supports bone and teeth health due to calcium in bones 
• Helps prevent iron-deficiency anemia and supports immunity (iron + zinc + B12) 
• Beneficial for children, pregnant women, and breastfeeding mothers as part of a balanced diet 
• Considered a strengthening and recovery food in local traditions 

Traditional Luo Values 

• A common dish eaten with ugali/kuon 
• Traditionally dried, smoked, or fried for preservation and trade 
• Plays a role in Luo fishing culture, identity, and livelihood 
• Historically contributes to household nutrition, especially during seasons when other proteins are scarce 
• Represents part of the Luo heritage of native Lake Victoria fish, alongside other traditional species 

2. Sire 

English name: Ripon Falls Barb (Labeobarbus altianalis) 

Scientific Name: Labeobarbus altianalis -  (Freshwater cyprinid native to the Lake Victoria basin.) 

Nutritional Value (General Freshwater Fish Profile – Due to Lack of Species-Specific Data) 

• Protein: High (approx. 15–23% in similar freshwater whitefish) 
• Fat: Low (1–3%) 
• Moisture: High (70–80%) 
• Ash (minerals): Moderate (2–6%) 
• Micronutrients: Rich in Calcium (especially when bone is eaten) , Iron & zinc, Selenium, Vitamin B-complex (including B12), Omega-3 fatty acids (small amounts) 

Medicinal / Health Values 

• Supports growth & muscle repair due to high-quality protein 
• Boosts bone and teeth health (calcium + phosphorus from bones) 
• Helps prevent anemia (iron + vitamin B12) 
• Strengthens immunity (zinc & selenium) 
• Low in fat, making it suitable for heart-healthy diets 
• Good for children, pregnant women, and breastfeeding mothers as part of a balanced diet 
• Provides essential fatty acids for brain and nerve development 

Traditional Kenyan Luo Values 

• A native, locally available fish traditionally relied on before commercial species dominated 
• Often dried, smoked, or fried for preservation and trade 

 3. Obambla 

English name: Sun-dried Nile tilapia fillet / Fermented dried fish - (Usually small pieces of tilapia dried and sometimes slightly fermented) 

Nutritional Value 

• Protein: ~40–48% (because moisture is removed) 
• Fat: ~4–6% 
• Calcium: ~4–6% 
• Iron: ~2–4% 
• Sodium: ~3–5% (from drying and fermentation) 

Medicinal Value 

• High-protein survival food. 
• The fermented version supports gut health through natural probiotics. 
• Strong bone-strengthening due to concentrated minerals. 

Traditional Value 

• Important preserved fish during long journeys. 
• Used in special Luo dishes such as apoth + obambla. 
• Symbol of sustainability and preservation methods of the Luo. 
• Has a strong aroma and is a cultural delicacy. 

4. Omena 

English name: Silver cyprinid / Lake Victoria sardines 

Scientific name: Rastrineobola argentea 

Nutritional Value 

• Protein: ~55–60% (dried form) 
• Fat: ~8–10% 
• Calcium: ~8–12% 
• Iron: ~5–10% 
• Omega-3 fatty acids: ~1–2% 

Medicinal Value 

• Excellent for bone health (high calcium). 
• Very high in iron—supports blood-building. 
• Omega-3s help with heart and brain function. 

Traditional Value 

• Staple food for Luo communities around Lake Victoria. 
• Used in ceremonies, communal meals, and family gatherings. 
• A symbol of lake culture and Luo identity. 

5. Adel 

English name: East African Redfinned Barb 

Scientific Name: Enteromius apleurogramma (formerly Barbus apleurogramma) -  (A small freshwater barb native to the Lake Victoria basin.) 

Nutritional Value (Typical Percentages for Small Freshwater Barbs) - (Exact published data for Adel is limited, so values reflect closely related East African small barbs.) 

• Moisture: 70–80% 
• Protein: 15–22% 
• Ash (minerals): 2–6% 
• Key Micronutrients: Calcium (high when eaten whole), Iron & zinc, Phosphorus, B-complex vitamins, including B12, Omega-3 fatty acids (small amounts) 

Medicinal / Health Values 

• High-quality protein supports growth, repair, and immune function 
• Strengthens bones and teeth due to calcium & phosphorus from bones 
• Boosts blood health (iron + vitamin B12 helps prevent anemia) 
• Supports cognitive and nerve function through small omega-3 content 

Traditional Kenyan Luo Values 

• Often used in mixed fish dishes with omena or small catfish 
• Valued for being affordable, accessible, and nutrient-rich, making it important in rural household diets 

STARCH 

1. KUON BEL 

English Name: Sorghum Ugali / Sorghum Meal Porridge-Ugali 

Main Ingredient: Sorghum flour 

Nutritional Value (per 100g sorghum flour – approx %) 

• Carbohydrates: 72% 
• Protein: 11% 
• Fibre: 7% 
• Fat: 3% 
• Iron: 17% 
• Magnesium: 28% 
• Vitamin B1 (Thiamine): 22% 
• Antioxidants: High (phenolic compounds) 

Medicinal Value 

• Excellent for diabetics (low glycemic index) 
• Improves digestion due to high fibre 
• Supports blood health (iron-rich) 
• Helps maintain strong bones (magnesium & phosphorus) 
• Antioxidants reduce inflammation 

Traditional Luo Value 

• Staple food during harvest seasons 
• Given to children and elders for strength 
• Common during cultural ceremonies and rites 
• Considered highly satisfying and energy-giving 
• Linked to traditional Luo farming communities 

2. KUON KAL 

English Name: Finger Millet Ugali 

Main Ingredient: Finger millet flour 

Nutritional Value  

• Carbohydrates: 72% 
• Protein: 7% 
• Fibre: 11% 
• Calcium: 34% (very high) 
• Iron: 22% 
• Magnesium: 28% 
• Vitamin B-complex: Moderate 
• Antioxidants: High 

Medicinal Value 

• Very high calcium supports strong bones & teeth 
• Prevents anemia (iron-rich) 
• Excellent for lactating mothers 
• Good for diabetics (slow digestion) 
• Helps with weight management (filling) 
• Strengthens immunity 

Traditional Luo Value 

• Considered a strength food for men doing heavy work 
• Given to pregnant and breastfeeding women 
• Used during ceremonial events, especially when honoring elders 
• Associated with wealth and proper nourishment 
• Historically used when entertaining visitors of high respect 

3. KUON MARIWA 

English Name: Cassava Ugali / Cassava Meal Ugali 

Main Ingredient: Cassava flour 

Nutritional Value  

• Carbohydrates: 84% 
• Protein: 2% 
• Fibre: 3% 
• Fat: 0.5% 
• Vitamin C: 20% 
• Calcium: 2% 
• Potassium: 6% 

Medicinal Value 

• Provides quick energy (high carbohydrates) 
• Very gentle on the stomach 
• Helps manage digestive issues 
• Gluten-free and good for people with digestive sensitivities 
• Boosts electrolytes (contains potassium) 

Traditional Luo Value 

• Common food during times of hunger or drought 
• Cassava was adopted as a food security crop 
• Often mixed with sorghum/millet to improve texture 
• Considered a simple, humble meal but important for survival 
• Used widely in lake-region households 

4. BUDHO 

English Name: Pumpkin (Luo variety – flesh of the pumpkin fruit) 

Scientific Name: Cucurbita maxima or Cucurbita moschata (These are the species commonly grown in Kenya) 

Nutritional Value (per 100g cooked pumpkin flesh) 

• Carbohydrates: 7% 
• Fibre: 1% 
• Protein: 1% 
• Vitamin A (Beta-carotene): 170% 
• Vitamin C: 15% 
• Potassium: 8% 
• Antioxidants: High 

Medicinal Value 

• Excellent for eye health (very high vitamin A) 
• Boosts immunity (vitamin C + antioxidants) 
• Easy to digest — perfect for children, elders, and postpartum mothers 
• Helps regulate blood pressure (potassium) 
• Supports healthy skin 
• Good for digestion 

Traditional Luo Value 

• Very common, respected starch in Luo households 
• Given to pregnant and postpartum mothers for strength 
• Children’s strengthening food 
• Often steamed/boiled and served with tea or milk 
• Used in harvest celebrations 
• Represents plenty, nourishment, and homestead prosperity 
• Sometimes mixed with kuon (ugali) to add richness and colour 

5. MARIWA 

English Name: Cassava 

Scientific Name: Manihot esculenta 

Nutritional Value (per 100g root) 

• Carbohydrates: 38% 
• Fibre: 2% 
• Protein: 1% 
• Vitamin C: 20% 
• Potassium: 7% 
• Calcium: 2% 
• Fat: <0.5% 

Medicinal Value 

• Excellent energy-giving starch 
• Very easy to digest 
• Suitable for people with stomach sensitivity 
• Gluten-free → good for people with digestive issues 
• Helps restore electrolytes (potassium) 

Traditional Luo Value 

• Known as a food-security starch 
• Used to make kuon mariwa (cassava ugali) 
• Common during droughts or low harvest years: Often mixed with sorghum or millet flour for richer ugali, Seen as a symbol of resilience and survival, Regular food in lake-region farming and fishing families 

SOUP 

1. Njugu - Groundnut sauce 

Nutritional Value  

• Healthy fats: 49% 
• Protein: 26% 
• Carbohydrates: 16% 
• Fibre: 8% 
• Vitamin E: 21% 
• Magnesium: 42% 
• Phosphorus: 25% 
• Potassium: 7% 
• Folate (Vitamin B9): 24% 
• Niacin (Vitamin B3): 60% 
• Iron: 11% 

Nutritional benefits of the soup: 

• High energy food 
• Very filling 
• Excellent plant-based protein 
• Good source of healthy fats and fibre 

Medicinal Value 

• Groundnut soup has several health-related benefits: 
• Supports Heart Health: Contains healthy monounsaturated fats, Lowers bad cholesterol (LDL), Contains antioxidants like resveratrol 
• Boosts Brain Function: Rich in niacin and magnesium, Supports memory and nerve function 
• Helps with Body Strength and Recovery: Protein supports muscle strength, Traditionally given to people recovering from illness 
• Supports Reproductive Health: High folate supports fertility, Helps women of reproductive age 
• Good for Digestion: Fibre improves digestion, Gentle on the stomach when prepared as a soup 
• Stabilizes Blood Sugar: High protein + healthy fats slow down sugar absorption 

Traditional Value 

• Groundnuts (nyim) and groundnut soup hold a strong cultural meaning: 
• Food of Hospitality: Served to guests as a sign of warmth, respect and generosity 
• Children’s and Women’s Food: Considered good for growing children, Mothers are encouraged to eat it for strength and milk production 
• Food for Strengthening the Body: Given to people recovering from sickness, Used as an energy food during heavy work seasons 
• Traditional Ceremony Use: Often prepared during: Harvest periods, Family gatherings, Bride visits and negotiations (in some areas), Symbol of Abundance  ; Groundnuts are considered a sign of prosperity 

2. NYUKA KAL 

English Name: Finger Millet Porridge 

Main Ingredient: Finger millet flour 

Nutritional Value (per 100g finger millet flour – approx %) 

• Carbohydrates: 72% 
• Protein: 7% 
• Fibre: 11% 
• Calcium: 34% (very high) 
• Iron: 22% 
• Magnesium: 28% 
• Vitamin B-complex: Moderate 
• Antioxidants: High 

Medicinal Value 

• Strengthens bones & teeth (very high calcium) 
• Helps prevent anaemia (iron-rich) 
• Supports lactating mothers – increases milk production 
• Great for babies, children & elders 
• Helps regulate blood sugar (low glycemic index) 
• Supports digestion due to high fibre 
• Boosts immunity with antioxidants 

Traditional Luo Value 

• The highest-quality porridge traditionally 
• Given to: Pregnant women, Breastfeeding mothers, Children to help them “grow strong” 
• Used in postpartum care (chi ariyo) 
• A symbol of strength and nourishment 
• Served during morning hours before work 
• Seen as an “enriching food” in Luo culture 

2. NYUKA BEL 

English Name: Sorghum Porridge 

Main Ingredient: Sorghum flour 

Nutritional Value (per 100g sorghum flour – approx %) 

• Carbohydrates: 72% 
• Protein: 11% 
• Fibre: 7% 
• Fat: 3% 
• Iron: 17% 
• Magnesium: 28% 
• Vitamin B1 (Thiamine): 22% 
• Antioxidants: Very high 

Medicinal Value 

• Excellent for people with diabetes (low glycemic index) 
• Good for digestion (high fibre) 
• Strengthens the blood (iron-rich) 
• Supports bone health (magnesium) 
• Anti-inflammatory antioxidants 
• Helps with steady energy and reduces fatigue 

Traditional Luo Value 

• Staple porridge in many Luo homes 
• Used during: Harvest seasons, Ceremonies, Family gatherings 
• Considered a filling and energy-giving porridge 
• Served to children going to school 
• A respected porridge in rural Luo communities 

FRUITS  

1. Gooseberries 

Luo name: Nyatonglo 

Scientific Name: Physalis peruviana (Cape gooseberry) 

Nutritional Value (per 100g, approximate %) 

• Vitamin C: 32% 
• Vitamin A: 14% 
• Dietary fiber: 12% 
• Carbohydrates: 11% 
• Protein: 3% 
• Iron: 8% 
• Antioxidants (phytonutrients): High 

Medicinal Value 

• Boosts immunity due to high Vitamin C. 
• Improves digestion from high fibre. 
• Anti-inflammatory and antioxidant effects. 
• Supports eye health (Vitamin A). 
• Helps stabilize blood sugar. 

Traditional Value 

• Often eaten raw by children as a snack. 
• Considered a “cleansing” fruit to protect the stomach. 

2. Black berries  

Luo Name:Olemo 

Scientific Name: Rubus fruticosus 

Nutritional Value (per 100g, approx %) 

• Vitamin C: 35% 
• Vitamin K: 25% 
• Manganese: 32% 
• Fiber: 22% 
• Carbohydrates: 10% 
• Antioxidants (anthocyanins): Very high 

Medicinal Value 

• Supports heart health. 
• Great for digestive health due to high fibre. 
• Strong anti-inflammatory and anti-aging antioxidant effects. 
• Supports bone health (Vitamin K). 

3. Tamarind 

Luo Name: chwaa 

Scientific Name: Tamarindus indica 

Nutritional Value (per 100g, approx %) 

• Carbohydrates: 28% 
• Fibre: 20% 
• Magnesium: 23% 
• Potassium: 13% 
• Calcium: 7% 
• Vitamin B1 (Thiamine): 11% 

Medicinal Value 

• Excellent natural laxative. 
• Helps digestion and reduces bloating. 
• Used for treating fever and sore throat. 
• High magnesium supports nerves and muscles. 

Traditional Value 

• Used in East Africa to prepare sour drinks. 
• Sometimes used in home remedies for fever and stomach discomfort. 

4. Guava 

Luo Name: Mapera 

Scientific Name: Psidium guajava 

Nutritional Value (per 100g, approx %) 

• Vitamin C: 275% (extremely high) 
• Fibre: 21% 
• Vitamin A: 12% 
• Potassium: 6% 
• Manganese: 5% 

Medicinal Value 

• Improves immunity (very high vitamin C). 
• Helps with digestion and constipation. 
• Guava leaves are used traditionally to treat diarrhea. 
• Supports skin health and healing. 

Traditional Value 

• Leaves boiled for stomach issues. 
• Fruits commonly eaten as snacks. 

5. Java Plum / Black Plum 

Luo name: Jamna 

Scientific Name: Syzygium cumini 

Nutritional Value (per 100g, approx %) 

• Vitamin C: 18% 
• Fibre: 10% 
• Iron: 9% 
• Calcium: 2% 
• Antioxidants (anthocyanins): High 

Medicinal Value 

• Famous for helping regulate blood sugar levels. 
• Improves digestion. 
• Strengthens gums and teeth. 
• Supports blood health (iron-rich). 

Traditional Value 

• Leaves and seeds used in herbal preparations for blood sugar control in many cultures. 

Related: Ghanian Indigenous Food Fair