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atipa – luo-traditional-vegetable-called

Atipa is a long leafy plant found any place where the soil is accommodating. It is a plant that spreads all over and mostly found within river-banks. It is a very sweet Indigenous vegetable mostly used by Luos and Luhyas. In Nyanza, it can be taken as one of the most annoying weed, especially during wedding seasons.


Our old mothers did not have what we now call bi-carbonate, but had ash which was prepared by burning the remains of bean plants. This was kept in a pot to avoid burning now and then as the plants after harvesting leaves the Shamba for another season. This Atipa was mixed with (poth) to make it became more slippery and softer that even a toothless person could enjoy it with Ugali as you’ll not struggle to chew. It can be mixed with alot-boo to serve the same.( cow-peace)

Take atipa, wash with clean water, light the fire, using firewood on a 3 stone.  Take ash or thudho as it is called. Using cowrie-shell, scoop 2* to mix with water.Give it time to settle down. Checkon it after 5min. You will find after it has purified. Sieve the mixture of about 2cups, pour in the pot and wait for it to boil, put your atipa and wait for it to cook as you keep on stirring.  Wait for about 15min and it will be ready.
Atipa was not to be fried, instead they were to use cow milk to make it more softer and tastier. The salt they were using was called kadosero and was found at the lake.


It is very good for somebody with constipation.
Pregnant mothers whose apetite is low.
A sick person who cannot eat well

That is the preparation of Sweet atipa.

By Mary Nyateng’
NMK Database Section

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