In the heart of semi-arid eastern Kenya, smallholder farmers like Janet Mwikali are reviving indigenous crops such as sorghum, millet, and cowpeas—not as a nostalgic return to tradition, but as a bold adaptation to climate change.
Extreme weather, from prolonged droughts to erratic rainfall, has made conventional maize farming unsustainable. But these indigenous varieties—once sidelined by commercial farming policies—are thriving. “Even with very little rain, I still get something to harvest,” says Mwikali, a mother of five. Her millet yields have doubled in the past two seasons, despite experiencing the driest spells in recent memory.
According to the Kenya Agricultural and Livestock Research Organization (KALRO), indigenous crops are up to 60% more water-efficient than maize and require less synthetic input. Their resilience makes them vital in a region where climate shocks are worsening food insecurity.
Across East Africa, governments and civil society groups are supporting this quiet revolution. NGOs like Seed Savers Network Kenya are working to protect local seed biodiversity, while county governments such as Kitui and Makueni are promoting climate-resilient food policies. In 2024, Makueni launched a school feeding pilot using locally grown millet porridge, reducing food transport emissions and supporting local economies.
Yet challenges remain. Indigenous food lacks marketing support, and many young farmers are unaware of its nutritional and economic value. “We need to change the narrative around traditional foods,” says Dr. Sarah Kimathi, an agroecologist at Egerton University. “They are not a poor person’s meal—they are the food of the future.”
With climate science pointing to harsher seasons ahead, promoting indigenous food systems in East Africa may be one of the continent’s strongest tools in the fight for a just, sustainable, and climate-smart food future.
