Kitui to make sauce from baobab trees

The Kitui government has partnered with Japanese group Jica to help residents benefit from the ancient baobab trees that dot the fringes of the county.

Kitui Environment executive John Mwendandu said the deal will help residents realise the food and economic value of the baobabs that grow naturally.

"The expected initial outcome of the pilot project is to put sauces of baobab vegetables on the dining tables of residents," he told the Star during a recent interview in his office.

He said while the people of Kitui have been ignorant of the food and nutritional value of the baobab tree leaves, the pilot programme under the partnership with Jica will seek to introduce the vegetable recipe.

Mwendandu said consuming the baobab fruit powder not only helps to fight food insecurity but is also medicinal.

He said the ultimate goal of the Kitui government and Jica cooperation is to ensure people tap into the baobab value chain just as communities in West Africa have done.

“The boabab tree is more valuable than assumed. In the course of previous work sojourns, I visited the West African countries of Senegal and Mali, where the baobab trees are revered and protected by the communities,” he said.

In those countries, he said, he experienced firsthand the consumption of green vegetable sauce derived from the baobab tree leaves.

“There, the baobab vegetables are highly regarded and nutritious. It is actually a food reserved for the rich in the society.

“The baobab tree fruit husk is used as firewood, the powder is used for making juices and food paste, which are a preferred recipe in many high-end hotels there,” the executive said.

He said the seed is crushed to extract valuable oil used for both cooking and body nourishing lotions, while the residue is used as chicken feed.

“A group of Japanese under Jica are keen to carry out a pilot project on the baobab trees value chain. They have expressed willingness to embark on a campaign to introduce the eating of baobab vegetables among schoolchildren.

Mwendandu said already, six schools in Ikanga, Mutomo and Ikutha ward, Kitui South, have been selected for the pilot project.

“The objective is to pass the message to communities that vegetables derived from the baobab are not only edible but nutritious,” he said.

Kitui Kefri Centre research scientist Emily Kitheka said fresh and young baobab leaves are exceptionally nutritious.

"The vegetables are rich in iron, which is usually deficient in people who live in drylands," she said.

Kitheka, who is also the Kitui Kefri Regional Centre acting deputy director, said the baobab leaves consumption would also go a long way in easing hunger pangs during times of food insecurity.