What is your favourite dish? When did you last eat insects?
As part of the ongoing CGIAR Science Week, participants were treated to a special dinner featuring a variety of cuisines made from nutritionally rich, scientifically inspired, locally available, yet often neglected foods. CGIAR is the Consultative Group on International Agricultural Research.
Dubbed the 'Narrated Dinner', the event was a unique culinary experience designed to showcase the innovative work of the Alliance of Bioversity International and CIAT, and ICIPE, through the lens of food.
The dinner included a specially curated menu incorporating ingredients such as honey, beans, rice, cassava, leafy vegetables, bananas, and edible insects, most of which were sourced from the institutions’ field projects across the country.
The event aimed to raise awareness about the importance of research and innovation partnerships in achieving global goals related to biodiversity, climate resilience, land restoration, and nutrition. It was also an opportunity to showcase existing innovations, technologies, and approaches that promote sustainable use and conservation of biodiversity in food systems.
Key dishes included beans, insects and traditional leafy vegetables such as terere (amaranth) and managu (black nightshade).
Dr Celine Termote, Africa team leader for food, environment, and consumer behaviour at the Alliance of Bioversity International and CIAT said globally, there are over 1,000 vegetable species, 80 per cent of which are leafy vegetables.
“Realising in the mid-90s that these nutritious resources were quickly disappearing from the plate, Bioversity International (now the Alliance) teamed up with local universities, the National Museums of Kenya, and civil society organizations to rediscover these valuable, nutritious resources closely linked to cultural heritage,” said Termote.
She noted that in the first phase, 210 different African leafy vegetable species were collected, identified, documented, and stored in the national genebank.
In the second phase, priority species were further characterised and researched to develop best agronomic practices and understand their nutrient content. Simultaneously, consumer awareness campaigns were organized at both community and national levels to harness cultural norms and reintroduce these nutritious vegetables to people’s diets.
“As a result of these initial initiatives, we can consistently find 2 to 3 of these ALV species in most of Kenya’s markets and supermarkets today,” added Termote.
According to the United Nations of the Food and Agriculture Organisation, Kenyans consumed an average of 63kg of vegetables in 2022, compared to the recommended 90 kg per year.
Jean Claude Rubyogo, Leader of the Global Bean Program and Director of the Pan-African Bean Research Alliance (PABRA), beans are a staple for 0.5 billion consumers globally.
He added that beans are a major source of revenue for millions of smallholder farmers and retail traders, the majority of whom are women. They also contribute to ecosystem stability and complement cereal, root, and banana crop systems.
The bean served during the dinner is a product of partnership between the Alliance of Bioversity and CIAT and the Kenya Agricultural and Livestock Research Organization (KALRO).
Released seven years ago, it is now grown by about 100,000 farmers across Kenya. Dubbed Nyota (Star), the seed is commercialized by about eight seed companies and is part of the daily school menu for approximately 150,000 children.
“Consumers like it because it is very tasty, cooks faster, and is gentle on the digestive system. Farmers like it because of its short maturity period of 65–70 days,” said Rubyogo, adding that the Nyota bean is climate-resilient and has helped reduce hunger and increased income for women farmers and traders.
Guests had not only an opportunity to consume insects but also learn more about them and their nutritional significance.
Dr. Margaret Kababu, a scientist at ICIPE, encouraged stakeholders to embrace insect consumption for diet diversification and sustainability.
“Insects are rich in proteins, amino acids, calcium, omega fatty acids, and other nutrients that are important to human health,” she said.
Globally, she added, there are more than 2,000 species of edible insects, over 500 of which are found in Africa.
Other insects, such as the Black Soldier Fly (BSF), not only enhance circularity but also provide animal protein and frass, which is a valuable organic fertilizer.
