Chepkilumnda (Brassica oleracea var. acephala) is called sukuma wiki in Swahili or collard greens in English. This variety grows up to one meter in height and has light green, palm shaped leaves. Chepkilumnda is grown mostly in the Olenguruone area of southwestern Kenya, and is propagated by use of cuttings. It takes 3-4 months before leaves can be harvested. It is eaten steamed and served together with ugali (a porridge like dish made with different types of flour), preferably millet ugali. This crop has been in use for over twenty years, eaten especially during the harvest period, used as dowry payment and served for circumcision ceremonies. It is mainly associated with the Kipsigis people. Chepkilumnda has low acid levels and is ideal for people suffering from peptic ulcers. It is a crop associated with local food security for its ability to stay in the fields for long periods and its disease resistance. Farmers grow the crop both for family use and for sale, but the introduction of hybrid varieties in the area is threatening the future of chepkilumnda.