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The consumption of African Indigenous Vegetables (AIVs) has been changing over time and in an erratic manner. At some point in history, AIVs were regarded by some people as a poor man’s food, leading to shunning of AIVs and preference to exotic vegetables. Today, there are many varieties of AIVs consumed in different communities in Kenya. Factors that have led to consumption of AIVs in the past and present include socio-cultural, economic, nutritional and medicinal benefits. However, studies show that most communities consume AIVs because it is part of their meal habits. Thus, the ways in which AIVs are prepared and consumed differ from one community to another. Nevertheless, there have been some impediments to consumption of AIVs such as preparation and cooking methods that characteristically require more resources such as time, water and fuel as compared to exotic vegetables, pricing of AIVs in the Kenyan market which is higher than exotic vegetables and scarcity of AIVs in the market due to low production that does not meet the demand. More recently, there have been concerted efforts to increase production and consumption of AIVs in Kenya due to certain benefits that have been identified through research. The main argument in this review is that besides increasing production, integrating meal cultures and the meal cultures concept would boost the effort to increase consumption
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