What Are NUS
Once a regular part of everyday meals, these traditional crops, fruits and local foods became less common as markets focused on a few staple crops.
Many are highly nutritious, providing vitamins, minerals and other nutrients that support healthy, diverse diets.
Well adapted to local conditions, NUS grow even in challenging environments - valuable for climate resilience and food security.
Deeply tied to Tanzania's cultural heritage, they reflect the knowledge and food practices of communities across the country.
Our NUS products
Pumpkin, leaves and seeds
- Health. Vitamin A, iron, calcium, fibre, healthy oils and protein for eyes, immunity and digestion.
- Climate. Fruit, seeds and leaves are all used, so more of the plant is eaten and less is wasted.
- Food. Cook the fruit in soups, porridge and juices; roast the seeds; eat the leaves as relish.
Amaranth Leaves and Grains
- Health. Nutrient-rich leaves and grains that add diversity to everyday meals.
- Climate. Drought-tolerant, with a long harvest window for small-scale farmers.
- Food. Eaten as a leafy vegetable and as a grain in porridge and local dishes.
Spider plant
- Health. Protein, fibre, iron, folate, calcium and zinc for blood health, immunity and growth.
- Climate. A traditional leafy vegetable that still grows well in local gardens.
- Food. Cooked as relish or mixed with other household foods.
Bambara beans
- Health. A protein- and mineral-rich legume for stronger household diets.
- Climate. Drought- and pest-resistant; thrives where other crops struggle.
- Food. Africa’s resilient bean for everyday meals and local dishes.
African eggplant
- Health. Fibre, vitamins, minerals and antioxidants for digestion, immunity and iron absorption.
- Climate. An affordable traditional vegetable suited to local farms.
- Food. Eaten raw like a fruit or cooked in soups, sauces and stews.
Sweet potato leaves
- Health. A leafy vegetable rich in vitamins and minerals for everyday nutrition.
- Climate. Grows readily in household plots with modest water and care.
- Food. Commonly cooked as part of family meals.
Sugar apple
- Health. A traditional fruit that supplies vitamins and minerals.
- Climate. A local fruit tree that supports dietary diversity.
- Food. Eaten fresh; also useful for household income.
Sesame
- Health. Protein, healthy fats, fibre, calcium, iron and zinc for bones, blood, immunity and heart health.
- Climate. A traditional oilseed that copes with dry growing conditions.
- Food. Used in snacks, flour, porridge, cooking oil and sesame milk.
Finger millet
- Health. Calcium, iron and fibre, with slow energy release — useful for children and people managing diabetes.
- Climate. A traditional grain that supports household food security.
- Food. Eaten as a whole grain or milled for porridge, ugali and local foods.
African nightshade
- Health. Iron, protein, vitamins and minerals for blood, bones, immunity and healthy growth.
- Climate. A traditional leafy vegetable for local gardens.
- Food. Cooked on its own or with okra, meat, eggplant, carrots and coconut milk.
Bungo fruit
- Health. An indigenous fruit that adds vitamins and variety to local diets.
- Climate. A culturally rooted fruit tree adapted to Tanzanian landscapes.
- Food. Eaten locally and valued for dietary diversity.
Pearl millet
- Health. Energy, fibre, iron and essential minerals for everyday meals.
- Climate. A hardy cereal for arid and semi-arid areas.
- Food. Eaten as porridge, ugali, or mixed with other flours.
Velvet beans
- Health. Protein and energy when the beans are properly processed.
- Climate. Fixes nitrogen in the soil, supporting more resilient farming systems.
- Food. Used for food, soil improvement and animal feed.
Cashew Apple
- Health. Vitamin C, antioxidants and natural sugars from an underused fruit.
- Climate. Makes use of fruit that already grows on cashew trees.
- Food. Eaten fresh or processed into juices, jams and dried products.
Sorghum
- Health. Energy, fibre, antioxidants, iron and zinc for digestion and lasting energy.
- Climate. Drought-tolerant cereal for dry areas, with low input needs.
- Food. Eaten as porridge, ugali, flatbreads or fermented foods.
How NUS Change Lives.
Amina Hassan
Growing finger millet and bambara beans has changed how we eat at home. My children enjoy nutritious porridge every morning, and we sell surplus flour at the local market.
Grace Mkumbo
Processing NUS crops into flour blends gave our women's group a steady income. Customers love the taste and the story behind these traditional foods.
Juma Mwinyi
I buy NUS products because they are natural and full of nutrients. Pumpkin seed flour and sesame oil have become regular items in our kitchen.
Neema Saidi
Women lead the cultivation and marketing of NUS in our community. These crops are helping us feed our families and build stronger livelihoods.
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