Let’s be honest, if vegetables had a popularity contest, mrenda wouldn’t even make it past the auditions. Sukuma wiki? That one’s a national darling. Managu? It gets a respectable nod. But mrenda? It’s the vegetable equivalent of a forgotten artist, once respected, now shoved into the background, only making an appearance when there’s nothing else left in the fridge. If mrenda had feelings, it would probably have self-esteem issues.
Yet, despite being as Kenyan as ugali and as common as a political scandal in the country, mrenda has somehow been demoted to the food of old folks, the broke, or those with “no other choice.” It’s the dish you eat behind closed doors, never daring to admit in public that you actually enjoy it. And if you’re a millennial or Gen Z, even being caught at a kiosk ordering mrenda na ugali could get you side-eyes from friends who assume your financial situation has taken an unexpected nosedive.
But why? Why is mrenda, a vegetable our ancestors swore by, a staple of our grandmothers’ kitchens, and a nutritional saturated greens being treated like some shameful culinary secret? Why do Kenyans continue to shun it while health-conscious folks abroad are busy marketing its slimy cousins like okra, eggplant and zucchini as the next big superfoods? It’s time to set the record straight.
The problem, my friend, is perception. Kenyans love food with a bit of texture, something firm, something they can sink their teeth into. But mrenda? It slides around like it’s trying to escape the plate. It’s slippery, stretchy, and if you’re not careful, it can put on a small circus act as you try to scoop it up with your ugali.
The thing about food is that texture plays a huge role in whether we enjoy it. That’s why crunchy fries, crispy chicken, and tender steak are universally loved. But mrenda’s mucilaginous nature (yes, that’s a fancy way of saying “slimy”) makes people hesitate. It doesn’t help that our childhood memories of mrenda are often linked to forced meals, our parents insisting we eat it “because it’s good for you” while we fantasized about sneaking out to buy chips and smokies instead.
And then there’s the social angle. Mrenda has, for years, been unfairly labeled as a “poor man’s food.” In a society where prosperity is often (wrongly) measured by how much processed food you can afford, anything indigenous gets a bad rap. The irony? The same people avoiding mrenda are spending thousands on imported kale powder and gut-health supplements that don’t even come close to what this humble vegetable offers.
Now, here’s where it gets interesting. The very thing people dislike about mrenda—its mucilage—is actually where its superpowers lie. That slippery texture isn’t just for show; it serves a crucial function in digestive health. The mucilage coats the stomach lining, reducing acidity and soothing inflammation, making mrenda a natural remedy for ulcers and acid reflux.
But that’s just the beginning.
Mrenda is loaded with:
- Iron and Folate – A crucial combo for preventing anemia, which is especially common among Kenyan women. While people rush to buy iron tablets, mrenda is sitting right there, offering a natural alternative.
- Powerful Antioxidants – The kind that fights cell damage, slows down aging, and protects against chronic diseases like cancer. Those same plant compounds that give it a slightly bitter taste? They’re fighting for your health.
- Fiber, Fiber, and More Fiber – If gut health had a VIP club, mrenda would be a founding member. Its fiber content not only aids digestion but also helps regulate blood sugar levels, making it a great choice for people managing diabetes.
- Anti-Inflammatory Properties – Chronic inflammation is linked to diseases like arthritis and heart disease. But mrenda, with its high levels of phytonutrients, acts as a natural anti-inflammatory agent.
- Rich in Natural Hydration – With its high water content, mrenda helps keep you hydrated, flushes toxins from your system, and supports healthy skin.
Here’s where things get downright frustrating. While Kenyans turn up their noses at mrenda, the global health industry is busy celebrating foods with similar properties. In West Africa, jute mallow (ewedu) is a beloved staple, eaten with as much enthusiasm as we eat nyama choma. In Japan, natto, a fermented soybean dish with a slimy texture, has been promoted as a longevity food. Meanwhile, dietitians in the U.S. are writing articles about the gut-healing properties of mucilaginous vegetables, while we Kenyans are conveniently forgetting that our indigenous communities have been consuming them for generations.
But the biggest irony? Some of those expensive “supergreen” powders people are buying online contain dried versions of mrenda and its cousins. Yes, you read that right. People are paying thousands for the nutrients they could be getting for a fraction of the price at their local market.
The reason many people dislike mrenda isn’t because it tastes bad—it’s because they’ve only ever had it badly cooked. Overboiling it into an unappetizing mush is a crime against taste buds. The trick is in the preparation.
For a mrenda dish that will convert even the skeptics, try this:
- Sauté it lightly instead of drowning it in water. A bit of onion, garlic, and tomatoes go a long way in elevating the flavor.
- Mix it with milk or coconut milk for a creamy, rich taste that balances the bitterness.
- Pair it with flavorful dishes—a well-spiced piece of fish, a side of avocado, or even some smoky fried meat can turn mrenda into a feast.
- Add lemon juice to cut through the mucilage and give it a fresh, tangy kick.
The Final Word: Eat It with Pride
Let’s get one thing straight: mrenda is not making a “comeback.” It never left. It’s been here, quietly offering its benefits while we ignored it in favor of flashier, less nutritious alternatives. But it’s time to change that. It’s time to reclaim our traditional foods, not just for nostalgia, but for our health.
So the next time someone asks what you had for lunch, don’t mumble it under your breath. Say it loud and say it proud: Mrenda na ugali. Because the joke isn’t on the person eating mrenda—it’s on the ones missing out.