Kenya's agricultural diversity is broader than most people's diets reflect. These five ingredients are grown locally, backed by reasonable nutritional evidence, and available they just don't make it into everyday eating as often as they should.
Moringa. The leaves contain iron, calcium, and protein at concentrations that are unusual for a plant. It grows across the country and is inexpensive when sourced locally.
Baobab. The fruit pulp is one of the higher whole-food sources of soluble fibre available in East Africa. It also provides vitamin C and several minerals.
Amaranth. Known in Kenya as terere, amaranth is a complete protein it contains all nine essential amino acids. It's also high in calcium and magnesium and has been grown here for generations.
Sorghum. A drought-resistant grain that's been a staple in parts of Kenya for centuries. It has a lower glycaemic index than wheat and is naturally gluten-free, which matters for people with sensitivities.
Tamarind. Grown widely across coastal Kenya, tamarind is high in tartaric acid, which has antioxidant properties, and contains a meaningful amount of B vitamins and iron. It's also one of the more versatile flavour ingredients available locally.
None of these require importing, and most are cheaper than the supplements people buy to compensate for not eating them. The gap is mostly in how they're prepared and packaged which is the problem Brio is working on.