TRADITIONAL FOODS PLANTS OF KENYA By Patrick M. Maundu
The great range of climatic and ecological conditions in Kenya has resulted in a flora of about 7,100 distinct plant species and several thousand subspecies and varieties, some widely distributed, others endemic or more restricted in occurrence. Very many of these species are used traditionally for food as well as for a wide variety of other purposes. Leafy vegetables, fruits, roots and tubers collected from he wild often play a crucial role for rural communities, for example in children’s diet and in times of famine, and some are cultivated on a small scale in home gardens. This book aims to help the user to appreciate this wealth of plant resources, the cultural traditions behind their use in Kenya and how to recognize and utilise them for the well-being of the society, including urban communities, in these times of recurring food shortages and increasing release reliance on a few commercial food crops. In addition to describing the ways in which the plants are used as food by the various communities, medicinal, ethno-veterinary, cultural, household and other uses are given to show the value of each species to the communities concern Ed, as well as its potential for use elsewhere.
- over 500 illustrations
- over 3,250 local plant names and their scientific equivalent.
- a food composition table