Fresh Organic Arrow Roots (Nduma) — Kenya’s Most Comforting Traditional Tuber, Grown Clean and Delivered Fresh to Nairobi

There are foods that nourish the body, and there are foods that nourish the soul — and for many Kenyans, nduma belongs firmly in both categories. Arrow roots, known as nduma in Kikuyu and taro across much of the world, have been a cornerstone of Central Kenyan cuisine and nutrition for centuries.

Boiled and eaten alongside a cup of milky chai, steamed as a breakfast staple, or cooked into hearty traditional stews, nduma carries with it the warmth of home and the nutritional wisdom of generations.

At Quis Qitchen, we grow our arrowroots organically in the kind of deep, moisture-rich, well-composted soil that this traditional crop thrives in — and deliver them to your Nairobi kitchen with all their starchiness, flavour, and comfort fully intact.

Our organic arrowroots are cultivated in deep, moist, composted beds on our certified organic Kenyan farm. Root and tuber crops including taro (arrowroot) are an important source of carbohydrates in Kenya, second only to cereals, and they are particularly valued in traditional diets for their gentle digestibility and sustaining energy.

Arrow roots require patient, attentive farming — they take many months to develop their full corms and demand consistently moist, well-structured organic soil to produce the firm, dense tubers that are the hallmark of quality nduma.

We invest that time and care, growing our arrow roots without synthetic pesticides or chemical fertilisers, in soil that is regularly enriched with farm compost and kept in optimal condition through our regenerative farming practices.

Arrow roots are one of the most digestive-friendly starchy foods available. Their starch granules are among the smallest in the plant kingdom, making them exceptionally easy to digest — which is precisely why arrowroot flour has long been used as a remedy for digestive complaints and as one of the first solid foods introduced to weaning infants.

Fresh arrowroot corms provide meaningful amounts of potassium, vitamin C, vitamin B6, folate, and dietary fibre, and are naturally gluten-free — making them an excellent carbohydrate choice for those with gluten sensitivity or anyone seeking a gentler alternative to wheat-based staples. Their low glycaemic impact compared to many other starchy foods also makes them valuable for those managing blood sugar levels.

In the kitchen, Quis Qitchen arrowroots are at their most magnificent when treated simply. Scrub, peel, and boil in lightly salted water until tender — approximately 20 to 25 minutes for medium-sized pieces — then serve warm with a generous cup of chai for the most comforting Kenyan breakfast imaginable. Steam and serve as a side dish alongside nyama choma or grilled fish.

Roast peeled pieces with olive oil and garlic until golden and caramelised on the outside. Slice thinly and fry into chips — nduma chips have a satisfying density and a unique, subtly nutty flavour that white potato chips cannot match. Cook into traditional stews with meat, beans, and vegetables for a hearty, sustaining one-pot meal. Or mash with butter and a little warm milk for a smooth, comforting alternative to mashed potato.

Every corm is hand-harvested at full maturity on our farm, cleaned carefully, and dispatched for Nairobi delivery within 48 hours of being lifted from our organic soil.