In the sun-scorched plains of Solai, Nakuru County, farmer Joseph Muigai stands proudly beside his thriving cassava crop. After years of failed maize harvests due to relentless heat and unpredictable rainfall, cassava has become his lifeline hardy, lush, and full of promise.
This experience reflects a broader transformation across Kenya’s Arid and Semi-Arid Lands (ASALs), where cassava is quietly emerging as a powerful solution to chronic food insecurity. With climate change increasingly impacting traditional staple crops like maize, cassava’s resilience is offering new hope for communities struggling with hunger. Globally, hundreds of millions face food insecurity, and in Kenya alone, more than five million people about 10 percent of the population are affected by chronic food shortages driven largely by climate variability and crop failures.
Recent research highlights cassava’s potential to reshape food systems in Kenya’s drylands. Cassava is a climate-smart crop, known for its drought tolerance and ability to thrive in harsh, marginal soils. Its nutritional profile, particularly its high carbohydrate and energy content, makes it an essential source of calories in regions where diets are often inadequate. Though traditionally limited by low protein content and less diverse culinary appeal, innovations in fortification and product development are changing that narrative.
In a multi-site study conducted across several sub-counties in Nakuru County, researchers introduced 27 cassava varieties both improved and indigenous working closely with local agricultural officers and lead farmers. Field trials demonstrated cassava’s adaptability and robust performance under low rainfall conditions. Varieties such as Selele, Okonyo Welo, Karembo, and MM99/4884 stood out for their high yields, drought tolerance, and resistance to cassava mosaic disease.
One notable innovation has been the development of fortified cassava products designed to enhance both nutrition and taste. For example, cassava flour enriched with camel milk has been used to produce nutrient-dense biscuits that are not only healthy but also delicious and familiar to local tastes. Such products have been welcomed by families, helping to improve dietary diversity and address nutritional gaps.
Beyond nutrition, cassava is driving economic transformation in these communities. Women in Solai and Subukia are leading cassava processing businesses, milling, baking, and selling a variety of products in local markets. Youth groups are receiving agribusiness training and support for value addition, turning cassava farming from mere subsistence into a viable entrepreneurial opportunity.
For many, cassava represents more than food security it symbolizes dignity and economic empowerment. “It’s not just about survival anymore; it’s a business opportunity,” says a young agripreneur from Rongai. This shift is critical for enhancing livelihoods and building resilience against climate shocks.
Efforts to promote cassava align with national and continental strategies aimed at food security and climate resilience. Experts urge stakeholders including government bodies, donors, and the private sector to support scaling up cassava production and utilization. Key recommendations include promoting varieties tailored to specific agro-ecological zones, diversifying cassava-based products, fortifying cassava with nutrient-rich local ingredients such as camel milk and legumes, expanding farmer training through extension services, and developing niche markets to increase income for smallholders.
In Eastern Kenya, where much of the land is arid or semi-arid, a research project led by a team of women scientists is working to boost cassava production. Though the region has great potential, it currently produces less than 10 percent of the country’s cassava. This initiative aims to overcome barriers in growing, processing, and marketing cassava, and to reposition it as both a food and cash crop through evidence-based interventions and farmer training programs.
With targeted investment and community-led innovation, cassava may hold the key to a more food-secure, resilient, and prosperous future for Kenya’s drylands. As Joseph Muigai reflects on his journey, he says, “Cassava gave me back my dignity. I don’t beg for food anymore. I will always grow it.”
