By MaryAnne Musilo

Seedling growers and kitchen garden consultants are reporting a surge in demand for curly kale—known locally as Sukuma Matumbo—and pak choi, as Kenyan farmers shift towards vegetables that are healthier, more resilient, and fetch better returns.

“At Geoda, we have seen the demand for Sukuma Matumbo grow. Most of our clients, those who buy seedlings from us, are going for this vegetable,” said a sales representative at Geoda Green Suppliers Limited in Nairobi.

The firm, which supplies seedlings across Kenya, reports that curly kale now outpaces the traditional sukuma wiki in orders. “Sukuma Matumbo is gaining popularity because it has less acid than normal sukuma wiki, making it good for people with ulcers. It’s rich in vitamin K, iron, and fibre,” the representative said.

Farmers are also finding the variety more resilient and marketable. “It is highly resistant to pests. It can be planted in kitchen gardens and usually takes around 60 to 80 days to mature. It is sweeter and more tender than sukuma wiki,” the representative said.

Kitchen garden consultant Dennis from Kitchen Garden Master Kenya said pak choi is also rising fast among urban growers. “Pakchoi is packed with vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. It aids digestion and has a lot of health benefits,” he said.

The leafy vegetable’s speed of growth is a major draw. “It grows fast and doesn’t need a lot of space, making it a perfect vegetable for your kitchen garden,” said Dennis. “By the time a pest is evolving, I have already harvested. It has never reached massive destruction.”

He added that its tenderness makes it an easy household favourite. “The vegetable is soft and easy to prepare, just like spinach,” he said.

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Dennis said most of his clients now choose pak choi and Sukuma Matumbo for their kitchen gardens. “We noticed when setting up gardens for our clients that they go for these two vegetables. The normal sukuma wiki has acid compared to pak choi, which is soft and very nutritious. The best part is, after planting them, the farmer can collect seeds when the vegetable overgrows and flowers,” he said.

With health-conscious consumers driving the shift, and the crops proving easier to manage and more pest-tolerant, both pak choi and Sukuma Matumbo are becoming top choices for Kenya’s kitchen gardeners and small-scale farmers.