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402 Asekenye et al. | Journal of Clinical and Translational Research 2023; 9(6): 398-413
In overall, Amaranthus species (A. dubius, A. cruentus) was 4.4. Vegetable collection, preparation method/preservation,
the most frequently eaten green leafy vegetable by participants amount, and frequency of consumption
in this survey. V. unguiculata, Hibiscus sabdariffa, and Balanites
aegyptiaca were eaten only by participants residing in Teso sub- All participants reported that the tender leaves and/or shoots
region. On the other hand, P. vulgaris and Solanum nigrum sensu are collected. Table 3 shows the times of vegetable collection,
lato were eaten only by participants residing in Ankole sub-region preparation method, amount, and frequency of consumption per
(Figure 2). week. Participants residing in Ankole sub-region collect their
vegetables mostly during evening hours of the day (96.2%)
4.3. Local names, habit, and habitat of the frequently eaten whereas most residing in Teso sub-region collect in the afternoon
vegetables in Ankole and Teso sub-regions of Uganda. hours (50.4%). For vegetables such as P. vulgaris, V. unguiculata,

Although most of the vegetable species are the same, their S. nigrum, and H. sabdariffa, the harder leaf parts (petiole,
local names differed by study sub-region due to the different local midrib, and harder veins) are first removed and then the remaining
languages spoken therein (Table 2). During the FGDs, participants leaf parts left under the sun for 10 – 20 min. Depending on the
mentioned that most of these frequently eaten vegetables were tenderness of the leaves/shoots, they can either be prepared whole
either cultivated, grew as weeds (escapes from cultivation) in their or chopped. The practice of drying vegetables in sunlight for
homesteads, or collected from the wild. Most of the vegetables preservation, in preparation for periods of scarcity such as the dry
were herbaceous and annual. season when the climate does not favor their cultivation/growth,
was mentioned by most participants from Teso sub-region only.
Participants in Ankole sub-region did not preserve the vegetables
300
Ankole 246 due to their availability almost throughout the year. Therefore,
250
Teso 196 participants from Ankole sub-region prepared their vegetables
200 167
150 130 112 111 fresh, by mostly steaming on top food covered with banana leaves
96 104 (98.3%) and by mixing them with stews or foods (also known as
100 73 61
38 40 52 katogo) (90.3%). Almost all the participants from Teso sub-region
50 20 20 28
0 0 0 0 0 0 prepared theirs fresh (during wet season) and dry (during dry
0 season) by just boiling them alone (67.5%), and/or adding peanut/
Balanites aegyptiaca Corchorus trilocularis Hibiscus sabdariffa Vigna unguiculata Brassica species Cleome gynandra Solanum nigrum Cucurbita maxima Amaranthus species Brassica oleracea Phaseolus vulgaris simsim paste to the vegetables (100%).
During serving of the vegetable stew, quantity was measured by
number of servings (50 – 80 g of vegetable stew per serving), and

only by some participants from Teso sub-regions whereas those
Figure 2. Frequently eaten vegetables in Ankole and Teso sub-regions the highest number of servings (five serving spoons) was eaten
of Uganda. from Ankole ate at most three serving spoons. In a typical week,

Table 2. Local names, habit, and habitat of the frequently eaten vegetables in Ankole and Teso sub-regions of Uganda
Family, species, accession number English name Habit Habitat Local name and frequency in sub‑region
Ankole Frequency Teso (Ateso) Freq
(Runyankore) % %
Amaranthaceae, Amaranthus dubius Mart. Ex Thell., 51176 Amaranth ah w/c Doodo, Emboga 97.2 Eboga/Ekiliton 66.3
and A. cruentus*) Enyabutongo
Solanaceae, Solanum nigrum L. sensu lato, 51174 Black nightshade ah/ph w/c Enshwiga/Esiiga 41.1 0
Cleomaceae, Cleome gynandra L., 51178 African spider flower ah w/c Esogye/Eshoje 15.8 Ecadoi/Akeo 76.9
Brassicaceae, Brassica campestris L. (Acephala group), 51168 Collard greens ah C Sukumawiki/ 7.8 Esukuma/ 43.2
Sukuma Sukumawiki
Brassicaceae, Brassica oleracea L. (Capitata group), 51175 Cabbage ah C Cabbage 77.5 Cabbage 30.8
Fabaceae, Vigna unguiculata (L.) Walp., 51172 Cowpea leaves ah C Omugobe 0.4 Eboo/Boyo 98.8
Malvaceae, Hibiscus sabdariffa L., 51177 bs C 0 Emalakany/ 56.8
Malakwang
Malvaceae, Corchorus trilocularis L. 51173 Bush okra ah w/c Mutere 0 Atigo/Alilot 22.5
Fabaceae, Phaseolus vulgaris L., 51170 Bean leaves ah C Ebijhamba 43.9 0
Zygophyllaceae, Balanites aegyptiaca (L.) Delile, 51169 Desert date t W 0 Ecomai/Ekoreete, 11.8
Cucurbitaceae, Cucurbita maxima Duchesne, 51171 Pumpkin leaves ah w/c Ekisusha/ 26.9 Asuswa/Asusa 12.4
Ebishusha/
Notes: w: Wild; c: Cultivated; w/c: Wild/cultivated; ah: Annual herb; bs: Biennual shrub; t: Tree; ph: Perennial herb; *: Not accessioned

DOI: http://dx.doi.org/10.18053/jctres.09.202306.23-00096