Nature
Long overlooked in parts of Africa, indigenous greens are now capturing attention for their nutritional and environmental benefits.
One lunchtime in early March, tables at Nairobi’s K’Osewe restaurant are packed. The waiting staff run back and forth from the kitchen, bringing out steaming plates of deep-green African nightshade, vibrant amaranth stew and the sautéed leaves of cowpeas. The restaurant is known as the best place to come for a helping of Kenya’s traditional leafy green vegetables, which are increasingly showing up on menus across the city.
