Editorial Chief: Jemimah M. Njuki, Africa Centre for Gender, Social Research and Impact Assessment

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Vol 3, Issue 2, pp 36-50, 2018

The gender dynamics of provisioning African Indigenous Vegetables as a meal in Kenya: A meal security perspective

Author: Anne Aswani Musotsi 1*, Meike Brückner 2, Parto Teherani-Krönner 3, Ann Kingiri 4

1PhD candidate, Department of Food Technology; Jomo Kenyatta University of Agriculture and Technology, Kenya
2PhD candidate, Division of Gender and Globalization, Humboldt-Universität zu Berlin, Germany
3Division of Gender and Globalization, Humboldt-Universität zu Berlin, Germany 4African Centre of Technology Studies, Kenya
*Corresponding Author: aswanianne@gmail.com


Several agri-food studies have been done to promote African Indigenous Vegetables (AIVs) with food and nutrition security being a major promoting factor. However, practices of preparation, cooking and sharing a meal have been less studied thus creating a missing link in agri-food studies. This paper seeks to reveal the socio-cultural practices of consumption of AIVs in Kenyan households. The paper introduces the innovative concept of meal security. Qualitative studies were conducted in Nairobi, Nakuru and Kakamega regions in Kenya between 2015 and 2017. Results revealed that consumption of AIVs in Kenyan households is highly gendered. Women are responsible for most of the tasks in relation to AIV preparation and cooking. However, women also use their agency to circumvent some of the challenges they face including choice of family meals and a time burden. The paper recommends strategies and innovations that can reduce these challenges including reduction in time for cooking, provision of infrastructure and challenging conventional gender norms.

Keywords: African Indigenous Vegetables, household, meal security, women ́s agency

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DOI: 10.19268/JGAFS.322018.3
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