Kenya's Bold Exhibition Revives Forgotten Indigenous Foods and Insect Treats

An exhibition at the National Museum of Kenya (NMK) is shining a light on forgotten indigenous foods. Called Reviving Indigenous Crops in the Public Imagination, the event aims to bring nutritious, climate-resilient, and culturally rich foods back into daily diets. Experts and students alike are showcasing everything from traditional grains to insect-based treats, urging a return to these long-overlooked resources.

The exhibition featured a mix of traditional crops and innovative dishes. Diana Chepkoech, a student, presented Heritage Bite cookies made from finger millet flour and African nightshade. Meanwhile, insect-infused cakes—containing termites and crickets—drew significant attention from visitors.

Experts highlighted the deep roots of these foods in local culture. Prof Esther Kioko noted that while many indigenous crops have faded from memory, some, like Ethiopian dock, are now being revived. Anne Nyandiala, from NMK's Zoology Department, pushed for a broader return to traditional diets, including insects—a practice already common in parts of Africa, Asia, and Latin America.

Globally, insect consumption is gaining ground. Around 2 billion people eat insects regularly, a tradition backed by the FAO since 2014 for nutrition security. Europe and Switzerland have also embraced this trend, with Switzerland approving three insect species for food since 2017 and expanding the list in 2023. The EU now permits four species, with eight more under review, while countries like Germany and Austria explore insect-based products like burgers.

Yet challenges remain. Prof Prisca Tanui pointed out that younger generations often reject indigenous foods, dismissing them as unappetising. Colonial-era policies, which pushed maize production over local crops, still influence food habits today. Doctors, however, now recommend these traditional foods for preventing diseases like diabetes and blood-related conditions.

Stakeholders at the event called on the government to scale up support for indigenous crops. They argue that these foods could help tackle climate change and food insecurity if given wider attention.

The exhibition has put a spotlight on the potential of indigenous foods, from grains to insects. With growing global interest and scientific backing, these traditional resources could play a bigger role in diets and farming. The push now is for policies and public attitudes to catch up with their benefits.