Wild vegetables used by the Sambaa in the Usambara Mountains, NE Tanzania
Katariina Vainio-Mattila
Annales Botanici Fennici
Abstract
The utilization of wild green leafy vegetables was studied among the Sambaa people in the East and West Usambara Mountains, Tanzania. Seventy-three species of wild vegetables representing 26 families were recorded in the interviews and inquiries. These plants, locally known as mchicha, are commonly eaten as a form of stew, mboga, which is served as a sidedish of staple food, e.g., maize porridge (ugali). The majority of the informants stated that they use wild vegetables more than the cultivated ones. Wild vegetables are regarded as easily obtainable and palatable. Some of the recorded species are not indigenous but naturalized. Most of the recorded species are ruderal, growing by the roadsides and as weeds of arable land.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
wild vegetables eaten as stew (mboga)
“These plants, locally known as mchicha, are commonly eaten as a form of stew, mboga, which is served as a sidedish of staple food, e.g., maize porridge (ugali).”
wild vegetables used more than cultivated vegetables
“The majority of the informants stated that they use wild vegetables more than the cultivated ones. Wild vegetables are regarded as easily obtainable and palatable.”
wild vegetables used by Sambaa people
“The utilization of wild green leafy vegetables was studied among the Sambaa people in the East and West Usambara Mountains, Tanzania.”