Students from Bushiangala Technical Training Institute in Kakamega have earned national recognition after creating wine from Mukombero (Mondia Whitei), a traditional root long known for its health benefits.
For years, Mukombero has been consumed mainly by chewing, with locals praising it for boosting libido and lowering cholesterol. But under the guidance of lecturer Ms. Linda Lutela, the students explored new ways of adding value to the herb.
The team developed a process of cleaning and blending the roots, mixing them with honey, ginger, garlic, and lemon to create a refreshing juice. They also went further, fermenting the mixture to produce wine. Additionally, they crafted chocolates and supplements, making the herb more appealing to wider audiences.
Their products, which are already certified by KEBS, are priced affordably — with juice, chocolates, and supplements selling at KSh50, while wine retails between KSh500 and KSh1200.
What began as a classroom experiment has now become a student-driven project, with hopes of reaching a wider commercial market while also supporting local farmers who supply the roots.
