Kenya's lost superfoods return in bold exhibition to fight climate change

An exhibition at the National Museum of Kenya (NMK) is shining a light on traditional whole foods that once formed the backbone of local diets. From insect-infused cakes to fermented drinks, the display aims to bring back forgotten ingredients that experts say could improve health and combat climate change. Organisers hope the event will encourage younger generations to rediscover these whole foods before they vanish completely.

The exhibition, titled Reviving Indigenous Crops in the Public Imagination, features a range of traditional whole foods, including edible insects and fermented beverages. Among the standout items were cakes made from termites and crickets, offering visitors a taste of protein-rich alternatives to modern snacks. Diana Chepkoech, a student participant, also presented Heritage Bite cookies, blending finger millet flour and African nightshade—ingredients once common in local kitchens.

Colonial-era policies had pushed maize as a staple, sidelining many indigenous crops over time. Experts now argue that these traditional whole foods are not only nutritious but also better suited to Kenya's climate. Prof Esther Kioko stressed their health benefits, noting that doctors increasingly recommend them for preventing conditions like diabetes and blood disorders. Meanwhile, Anne Nyandiala from NMK's Zoology Department urged communities to reintroduce insects into their diets, citing their sustainability and nutritional value.

Despite their advantages, younger people often reject these whole foods, viewing them as outdated or unappealing. Prof Prisca Tanui observed that many see indigenous ingredients as a step backward rather than a solution for modern challenges. The exhibition seeks to change that perception by showcasing how these crops can support food security, environmental resilience, and cultural heritage.

The event highlights the potential of indigenous whole foods to address pressing issues like climate change and poor nutrition. By reintroducing these crops into daily meals and farming, organisers believe communities can build a more sustainable future. The exhibition's success may depend on whether younger generations are willing to give traditional ingredients a second chance.