Amaranth, more commonly referred to as mchicha or terere locally, is one of the most underrated superfoods available locally.
This leafy vegetable generally grows wild in many regions in Kenya and Tanzania. It is nutritionally dense, rich in calcium, iron, vitamins A, B and C and protein. Because it is not widely farmed, it is not always easy to source locally, but when found, it can be prepared in a wide variety of ways to make a tasty addition to any meal.
In addition to eating the leaves which are usually green or pink, you can also eat the seeds from the flowering plant, or what is commonly referred to as amaranth grain. This grain is growing in popularity worldwide for its health benefits and versatility; it can be ground into flour or popped like corn and eaten on cereals or mixed into porridge.
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