Most families turn to using ‘Sukari Nguru’ as cost of sugar bites

Jaggery is a natural sweetener made from sugar cane juice and is common in areas known for producing sugarcane.

With a kilo of sugar now costing between Sh220 and Sh260, a number of Kenyan families have been left with limited choices like dropping sugar from their shopping lists altogether, buying only small amount of sugar, or finding alternative sweetener.

Reports indicate that the price of sugar could rise even further in the coming days once the Finance Act 2023 takes effect.

Mary Nyaboke who lives in Pipeline area has resorted to using ‘Sukaru Nguru’ – which can be grated or broken up into smaller pieces, and then used as a replacement for refined sugar in any food or drink. 

“I have tried giving my children porridge without sugar but they wouldn’t touch it. So, I use Sukaru Nguru,” says the mother of three.

John Disi who teaches in Migori gets jaggery from Rongo, a region known for its sugarcane and jaggery.

“I buy nguru anytime I pass by Rongo. A piece costs Sh100 in Rongo, and which can last me a few weeks. I just break a tiny piece, and drop it inside my cup of tea or porridge,” said Disi.

According to Disi, most families in the countryside are used to taking insipid or sugarless tea (ndubia) or porridge – and so will not find it difficult to drop sugar altogether.

“I fear for households in the urban areas, where sugar is always part of the family. Most children bred in town cannot even taste sugarless porridge or tea,” said Disi with a smile.

Mama Miriam who sells sukari ngutu along the Kisii-Migori route told Wananchi Reporting that demand for the commodity has shot up these past few days.

“Sukari nguru is very nice. It is natural and we don’t use any chemicals,” she told Wananchi Reporting.

In Rongo, Awendo and Mumias areas, Sukari Nguru is often made traditionally, with sugarcane cultivators using crushers powered by oxen.

These crushers are placed in fields near the sugarcane plants, and fed with cut and cleaned sugarcane.

The sticks are crushed to extract cane juice which is collected in a large vessel, heated on a furnace, and the resulting thick liquid is left to cool and solidify in special containers, mostly conical in shape. This hot liquid is golden in colour.

Many say it is a better alternative to processed sugar.