Abstract

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.