Following the success of the first exchange, the second INCiTiS-FOOD e-discussion was launched on 24 July by Youth4Development, Kenya. It attracted 28 views and 5 responses and was officially closed on October 13. Although participation was lower than in the first e-discussion, likely due to the summer holiday period, the exchange still brought out interesting perspectives and will help build momentum for the next e-discussion.
This second e-discussion invited participants to explore the potential of the Spider Plant (Cleome gynandra), also known as African cabbage, from several perspectives: its suitability for hydroponic systems, its potential digital profiling as a high-nutrition and low-resource crop for urban farming, and ways to integrate indigenous knowledge into digital advisory services to support its cultivation.
The conversation brought together scientific expertise and local insights, offering a glimpse into how technology and tradition can intersect to advance sustainable food production. Read on for a summary of the key points and emerging ideas from the discussion.
Crop Profile and Nutritional Potential
As noted by Prof. Dr Gertrud Buchenrieder, INCiTiS-FOOD Coordinator, Cleome gynandra is a nutrient-dense leafy vegetable containing proteins, calcium, iron, zinc, vitamins A and C, and several antioxidant phytochemicals such as β-carotene and ascorbic acid. Its drought tolerance and adaptability in semi-arid regions make it a valuable crop for enhancing nutritional security.
However, further breeding and agronomic research are required to optimise yields, improve palatability, and unlock its full potential for both rural and urban food systems.
Discussion Focus and Guiding Questions
The e-discussion was guided by a central question: Has anyone explored growing spider plant in hydroponic systems? What worked, and what didn’t?
To broaden the exchange, participants were also encouraged to share any digital case studies, farm management applications, or field trials they had encountered.
Further guiding questions invited reflections on digitalisation and indigenous knowledge:
- Could the spider plant be digitally profiled as a high-nutrition, low-resource crop suitable for urban farming models?
- How might indigenous knowledge be captured and integrated into digital advisory services to better support such crops?
These questions set the stage for an insightful exchange connecting traditional knowledge, digital innovation, and sustainable crop production.
Insights from the Living Labs
The Aglobe Development Centre shared that spider plant has not yet been cultivated in hydroponic systems at their Living Lab in Lagos. Interestingly, the plant has appeared in their conventional soil garden, where it grows as a weed. This observation suggests that Living Lab managers currently have limited hands-on experience with growing spider plant in hydroponic setups.
However, the team noted that other crops such as amaranth and eggplant have been successfully cultivated in their hydroponic systems, showing promising growth and adaptability. These trials could provide valuable insights for future experiments involving spider plant and other indigenous vegetables in controlled environments.
Culinary Insights: Samboe Salad
The e-discussion also explored the culinary uses of spider plant, with Prof. Dr Gertrud Buchenrieder sharing a traditional Togolese recipe for Samboe Salad, showcasing the plant’s versatility and nutritional value.
Ingredients:
- Fresh Cleome gynandra leaves (enough to yield about 2 cups cooked)
- ½ onion, diced
- 1 tomato, diced
- 1 Scotch bonnet pepper, minced (adjust to taste)
- 2 Tbsp oil
- Salt to taste (optional: bouillon powder)
Procedure:
- Blanch the leaves: Wash thoroughly, then boil in salted water until tender. Drain, press out excess water, and chop into bite-sized pieces.
- Mix salad ingredients: In a bowl, combine the blanched leaves with onion, tomato, and pepper. Drizzle with oil and season with salt or bouillon to taste. Toss gently.
- Serve: Enjoy on its own or alongside staple foods such as rice, cassava, or fermented corn flour porridge.
Adding to this, Dr Bernard Karanja from Kenya shared a local variation: the leaves are usually not chopped after boiling, and milk can be added to reduce bitterness. In Kenya, spider plant is often enjoyed as a vegetable stew, served with staples like Ugali, rice, or cassava.
These culinary insights highlight the cultural richness and practical uses of the spider plant, demonstrating its potential in diverse food systems across Africa.
Next Steps: Participate in the Third E-Discussion
We now invite you to take part in our third e-discussion, which is already underway on the Synergy Portal. Your ideas, questions, and field experiences are essential as we continue exploring sustainable solutions for circular agri-food systems.
Participate in an e-discussion using your mobile phone. Access the Synergy Portal by downloading the app on your phone via the links below:
Once you have downloaded the app, click Discover and add this URL to access the Synergy Portal. Use your Synergy portal login to access the Synergy forum.
Make sure to follow our Newsroom, LinkedIn, and Synergy portal for all further updates on e-discussions.
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