The 3rd National Indigenous Seeds and Food Harvest Fair at Nyando Community Seedbank was a vibrant celebration of indigenous seeds, food, and culture. It offered a unique opportunity for the local community to engage with the rich agricultural heritage of Kenya. Unlike the past two years, this year’s event, held on 9th and 10th October 2024, took place at the grassroots level, allowing greater participation from the surrounding community. It was a moment for learning, sharing, and celebrating the wealth of indigenous knowledge that is often overlooked.
A Showcase of Indigenous Seeds and Foods:
Slow Food Kenya, honored to be part of this two-day event, played a central role in promoting the importance of indigenous seeds. Their exhibition featured a diverse range of traditional seeds, foods, and cultural practices. One highlight came from a farmer from Kirinyaga County, who presented two indigenous banana varieties: Gitogo Kiiru and Mutahato. These rare bananas, part of the Slow Food Presidia, left visitors astonished at their uniqueness and intrigued by their potential.
Rose, a member of the Endorois Slow Food Kenya community from Bogoria, also contributed to the event’s excitement by showcasing their indigenous black nightshade, locally known as Kisochon. Recognized by Slow Food Kenya as an Ark of Taste product, attendees not only learned about Kisochon, but also watched Rose demonstrate how to prepare brown ugali using traditional methods, served with mursik (fermented milk) and Kisochon. The demonstration was a true cultural exchange, allowing people to taste and experience the food as it has been prepared for generations.
The Ogiek Community and Their World-Class Honey
Representing the Ogiek community from Mau Forest was Stephen Lele, who shared the fascinating process of honey harvesting from their homeland. Known for producing some of the finest honey in Kenya, Stephen demonstrated the skill and care involved in harvesting honey from the forest a tradition that is deeply rooted in their culture. This presentation was a testament to the significance of preserving indigenous knowledge in maintaining sustainable food systems.
Sonia’s Porridge: A Culinary HighlightOne of the most popular stops at the Seed Fair was Sonia’s porridge desk. Nearly everyone at the event had a taste of her delicious, hearty porridge, which quickly became a crowd favorite. Attendees were not only eager to enjoy the porridge but also wanted to hear Sonia’s story and learn how she prepares it. To their delight, Sonia demonstrated her traditional method of grinding porridge flour using two stones, a captivating sight that drew people in and connected them to the age-old practices of food preparation.
Slow Food Kenya’s Impact and Recognition
Throughout the event, Slow Food Kenya actively promoted their campaign, “My Food, My Culture, My Future,” which aligned perfectly with the theme of the Seed Fair. Their commitment to preserving local food traditions and promoting biodiversity was evident in every aspect of their participation. As the event came to a close, Slow Food Kenya was recognized as the overall winner in the NGO/CBO category of exhibitors—a well-deserved honor that highlights their ongoing efforts to support indigenous farmers and preserve Kenya’s rich food heritage.