Kenyan Sukuma Wiki

SpiceBreeze

Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!

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Hands-on time 30

Course Main Course

Cuisine Kenyan

Servings

Ingredients

Fresh Produce

1 lb collard greens, kale, or chard cut into 1/2 inch strips
1 medium onion finely chopped
2 medium tomatoes chopped
1 lemon for juice

Packaged Goods/Staples

oil
salt & pepper

Culinary Spice Kit

1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

Ugali(a polenta-like dish) see recipe in notes
Rice
Beans (kidney or pinto) cooked or fried, see recipe link in notes
Chicken or beef (good to use up leftovers) fried or stewed

Instructions

Stew - 1. Fry Aroma-Veggies

In a large POT, heat 2 tbsp oil over medium heat.
Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

Add the tomatoes and Sukuma Wiki spices. Mix well.
Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

Add the greens one handful at a time, stirring constantly.
Season with salt & pepper to taste.
Add 1/2 cup of water. Bring to a boil.
Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
Add 1-2 tbsp lemon juice and mix well.

Serve

Optionally, garnish the plated dish with fresh chopped tomatoes.
Enjoy!

Notes

Ugali

1 cup of corn flour
salt

In a POT, bring 2 cups of lightly salted water to a boil.
Add corn flour. Reduce heat to low.
Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
If need be, the ugali can be cut into smaller chunks.