By Henry Jami Mang’eni and Fadhili Fredrick
In Kenya’s coastal region, a regular weed, Mchunga (bitter lettuce), is turning into a reliable source of income for market vendors, who are earning up to Sh3,000 a sack. Known for its nutritional and medicinal properties, this traditional vegetable is gaining popularity as locals return to indigenous crops.
Mchunga, also called Mtsunga wa Utsungu in Chonyi dialect, typically grows wild in bushes and fallow lands, thriving without pesticides or fertilisers and maturing in just three weeks. While traditionally uprooted for home use, entrepreneurial farmers and vendors are now cashing in on its demand among urban residents.
Magombe Munga Mwachiru, a farmer from Chonyi in Kilifi County, has found success selling Mchunga. Despite the plant’s natural abundance in her area, Magombe dedicates time to harvesting it and supplying local markets.
“In my locality, rarely do people plant bitter lettuce as it grows on its own in the bushes,” she explains. “During the rainy season, Mchunga sprouts naturally, and after a few weeks, it’s ready for harvesting. I earn between Ksh2,500 and Ksh3,000 from one sack at farm gate prices.”
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Magombe harvests the crop by uprooting it before tying it into bundles sold at Ksh10 each at Charo Wa Mae market in Kilifi Town. With no pests or diseases threatening its growth, Mchunga requires minimal effort, making it a cost-effective crop for farmers.
The fast-growing plant matures in just three weeks, and demand peaks during the dry season when it becomes scarcer. According to Kadzo Gona, another small-scale farmer in Ganze, this resilience makes it a sustainable source of nutrition and income for families.
“Mchunga improves nutrition and sustains livelihoods, especially when there’s a surplus for sale,” she says. “It’s important to embrace such crops for their health benefits and ease of cultivation.”
However, the scarcity of seeds in agro-vet shops presents a challenge. Farmers like Gona rely on naturally germinated seedlings during the rainy season to propagate the plant.
In Mombasa County, market vendors have also discovered the profit potential of Mchunga. At Kongowea market, Agnes Omondi has been selling traditional vegetables, including Mchunga, for over a decade. Her business model is simple but lucrative.
“I buy 10 bunches of Mchunga for Ksh500 and divide each bunch into 10 pieces,” she explains. “I sell each piece for Ksh10, making Ksh1,000. From that, I earn a profit of Ksh500 daily, which sustains my family.”
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Agnes emphasises that vending Mchunga is a viable business, especially with the growing demand for chemical-free, indigenous vegetables.
As more Kenyans embrace traditional vegetables for their health benefits, Mchunga’s economic potential continues to rise. Its low cultivation cost, fast growth, and high demand position it as a livelihood for farmers in Kenya that has yet to be fully exploited.
Photo Courtesy: © Maundu, 2006 (Bitter lettuce at a market, Kilifi, Kenya)