Chepkilumnda (Brassica oleracea var. acephala) is known as collard greens in English and sukuma wiki in Swahili. This type has light green, palm-shaped leaves and may reach a height of one meter. Chepkilumnda is propagated by using cuttings, and it is mostly grown in the Olenguruone region in southwest Kenya. The leaves can be picked after three to four months.
It is consumed steamed and served alongside ugali, a meal resembling porridge that is prepared with several types of flour; millet ugali is the preferred variety. This crop has been utilized for circumcision rites and as a dowry payment for more than 20 years. It is particularly consumed during the harvest season. It is mostly connected to the Kipsigis tribe.
Chepkilumnda is great for those with peptic ulcers because of its low acid content. Because of its longevity in the fields and tolerance to disease, this crop is linked to local food security. The future of chepkilumnda is in jeopardy due to the advent of hybrid cultivars, which farmers plant for both personal consumption and commercial purposes.
