Kunde, Managu, Malenge, Mrenda, Kanzira, Saget. These are the vegetables so close to home but also, literally so far from our individual homes. These are also the vegetables that Mary Oyiela Abukutsa-Onyango is avidly advocating be central to our diets and across the globe: so we can all benefit from better nutrition and more diverse options to enjoy on our plates.
Mary Oyiela was born on 20th February 1959 into a humble home that did their best to provide for her and her siblings. She suffered from intense allergies from basic animal products such as milk and eggs, leaving her in a chronically uncomfortable state. Mary’s mother opted to change the entire family’s diet to help her daughter. The question that arose was, to what? At the time, the most affordable foods were traditional vegetables, which Mary had shown no allergic reactions to. The outcome of the diet switch did wonders for Mary’s health, strengthening her through Ematsuli Primary School and Bunyore Girls High School, both in Vihiga County, and at Ng’iya Girls High School in Siaya County where she completed her A-levels. She thrived on her daily dose of African veggies while pursuing her school interests in the depths of science books and school laboratories.
Following her heart and passion for science, Mary enrolled at the University of Nairobi to pursue a BSc in Agriculture. With one degree under her belt, she scaled her knowledge by continuing with her postgraduate degree at the same institution. Her desire to better her craft in research led to her application for a PhD scholarship, that enabled her to finalize her tertiary education at the University of London. Her focus here was on Olericulture, Plant Physiology & Nutrition and in due course Mary finally earned the title Professor.
The doctorate program shed light on one issue that Mary had known intrinsically: people weren’t consuming African Indigenous Vegetables (AIVs). A case study was initiated. The findings were that these vegetables, compared to popular ones such as Sukuma Wiki and Cabbage, had a competitive advantage – they still provided strongly-concentrated basic nutrients. After thorough research via surveys and tests in 1992, Professor Mary launched the African Indigenous Vegetables and Fruits Program, aimed at promoting production and sustainable consumption of AIVs. The hurdles along the way were inevitable. Potential donors saw no value in her project. The misconception, after all, was that the vegetables she wanted to research on were weeds. However, the Professor remained adamant, and in time won a cash prize from The National Commission for Science, Technology and Innovation to pursue deeper research. With time the message finally became more mainstream – our local mbogas are a handful of good health.
In 2014, for her unique combination of science and social contribution toward curbing malnutrition in Africa, Professor received the Edinburgh Medal at the 26th Edinburgh Medal Ceremony in the UK.
Her study and findings haven’t been used for selfish gain though. Professor Mary has gone ahead to promote availability of AIVs and their products in local supermarkets, and intends to internationalize AIVs, so that anyone can have access to them.
We thank Professor Mary Abukutsa-Onyango for her determination to improve health in Africa, using a little homegrown magic and for embodying the spirit of #KeExcellence
