Cultivating Health with Leafy Vegetables in Coastal Tanzania

Fatuma Shariff, Chairwoman of a community-based organisation in Kiromo village, Bagamoyo district, showing kilemba cha bwana (Emilia javanica) a wild leafy vegetable used traditionally in the coastal region of Tanzania. Credit: P. Bakewell-Stone

In 2006, a group of senior women citizens living on the Regent Estate in Dar es Salaam, Tanzania, decided to start the Regent Estate Senior Women’s Organisation (RESEWO). Their aim was to promote the identification, cultivation, and use of traditional fruits and vegetables. The project has successfully increased the understanding of the benefits of eating traditional vegetables and has resulted in an increase of the cultivation of these vegetables.

The Problem

Levels of food insecurity are persistently high in Tanzania, with 34 per cent of the population (13.9 million people) undernourished. Underlying causes of malnutrition are complex and multi-faceted, but have in part been attributed to the declining consumption of nutrient-rich traditional leafy vegetables. Low-income households typically have unbalanced diets consisting mainly of carbohydrates, complemented by a small quantity of low-end protein. When consumed, leafy vegetables are often exotic and purchased at a high price from local markets. Even in relatively wealthy urban households, children consume low amounts of leafy vegetables due to lack of availability and knowledge. Other reasons for the declining consumption of traditional vegetables include Westernisation, negative perceptions associated with these foods, lack of awareness about their benefits, shortage of land on which to grow or collect them, as well as the time needed to gather and prepare them. 

Agrobiodiversity

High in antioxidants, folic acid, protein per calorie, and omega-3, leafy greens are an important component of diets in many places in the world and contribute significant amounts of vitamins A and C to the diets of resource-poor households in sub-Saharan Africa. The nutritional quality of these vegetables is characterized by biologically-active plant metabolites, including carbohydrates, vitamins, hormones, organic and amino acids, phenolics, flavonoids, and glucosinolates. Research carried out by Marshall (2001) on the use of wild and weedy greens by a community in Kenya demonstrated that patterns of harvesting and using these plants results in greater dietary diversity while maximising the plants’ nutritional benefits.

Across East Africa, the domain of leafy vegetables is both large and diverse, encompassing a wide variety of edible plants (over 50 different species reportedly used in Tanzania). Many are cultivated, although there is a large amount of variation in management intensity from wild to domesticated. A number of species of wild and weedy leafy vegetables traditionally consumed in East Africa show potential for domestication. They are often preferred due to their environmental suitability and contribution to ‘climate proofing’ by resisting drought. Growing leafy vegetables is amongst a portfolio of livelihood strategies used by smallholders to adapt to climate change, improve nutritional security, and become more self-sufficient

During the documentation phase of this study, the most commonly nominated leafy vegetables were (Launaea cornuta) and (Bidens pilosa). Their frequency of mention indicates the underlying criteria for their utilisation in coastal Tanzania. Both vegetables are used in traditional healthcare as anti-malarials and are good candidates for improving micronutrient status. (Bidens pilosa) is valued as a nutritious vegetable, tea-substitute and home remedy for a number of ailments.

The Project

In 2006 a group of senior women citizens – siblings, neighbors and old school friends – living on the Regent Estate in Dar es Salaam, Tanzania, decided to start the Regent Estate Senior Women’s Organization (RESEWO). Their aim was to promote the identification, cultivation, and use of traditional foods and vegetables.

In order to promote the use of these plants and raise awareness of their nutritional properties, the founders of RESEWO transferred traditional vegetable seeds from their native areas to home gardens. They also distribute seeds, vegetables, and information materials, such as recipe books, as well as help establish school gardens and develop a community seed bank.

Impact

  • In and around Dar es Salaam, leafy vegetable cultivation is reportedly increasing.
  • People in the surrounding communities now have access to nutritional advice and informal health counselling.
  • Children are now transferring knowledge to older members of their community.  

Lessons Learned

The reasons for growing leafy vegetables not only relate to the plants’ phytochemical characteristics, but also to the traditional knowledge and cultural beliefs associated with these species, along with the way they shape the communities’ livelihood strategies. In particular, traditional leafy vegetables are grown because of their environmental suitability, ease of cultivation and preparation, and culinary and medicinal uses. Integrating promising taxa into existing crop systems is an affordable means of mitigating malnutrition.

Scaling Up

  • RESEWO will work to encourage more Tanzanians to eat traditional foods.
  • RESEWO will continue to advise people on establishing and maintaining traditional food and medicine homegardens.
  • There is a need for strengthened awareness raising, publicity, training, outreach, extension, practical cooking demonstrations, and taste education in order to promote appropriate preparation of foods that maximize their nutrient value.
  • There is a need for more sites for cultivation, marketing, and having demonstrations.
  • There is a need for the establishment of irrigation facilities. 

More Information

http://www.b4fn.org/fileadmin/templates/b4fn.org/upload/documents/Diversity_for_Food_and_Diets/
CS11_Bakewell.pdf
 

Contact

Petra Bakewell-Stone,  petra(at)acamedia.com