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!
1lbcollard greens, kale, or chardcut into 1/2 inch strips
1mediumonionfinely chopped
2mediumtomatoeschopped
1lemonfor juice
Packaged Goods/Staples
oil
salt & pepper
Culinary Spice Kit
1pouchCoriander, 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
UgaliMaking Ugali
Â
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.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
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Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
Season chicken with salt to taste.
Add the chicken to the container and coat it well with the marinade.
Let it marinate for 1-2 hours.
Take chicken out. Shake off excess liquid.
Add coconut milk to the container. Set aside.
Grill or Broil
Grill or broil the chicken pieces until there are browned on all sides.
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.
Add the garlic and optionally chilies. Fry for 1 minute.
Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.
Stew - 2. Add Meat & Coconut Milk
Add the chicken, coconut milk, and salt & pepper to taste.
Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.
Serve
Sprinkle the plated dish with lemon juice.
Enjoy!
Notes
[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.Ugali recipe: see notes in the Kenyan Sukuma Wiki recipeIrio Recipe
2 medium potatoes, peeled and cut into 1/2 inch slices
1/3 cup each: frozen green peas and corn kernels
In a POT, bring 1 cup of lightly salted water to a boil.
Add potatoes. Cook until almost tender.
Add green peas. Cook until the potatoes are tender.
Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
Mash the potatoes and peas. Return some of the cooking water as needed.
Add the corn and mix well. Cover and let it rest for 5 minutes.
Add salt & pepper to taste.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
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Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!
Ingredients
Dry Ingredients
1 cups semolina flour
1/4 tsp salt
1/2 tsp baking powder
Non-Dry Ingredients
1 tbsp butter, melted
1 tsp (olive) oil
6 tbsp milk or water
Optional Ingredients
For sweet version: up to 2-3 tsp sugar or honey (to taste)
For exotic flavor: add 1 tsp rose water or orange blossom water
Instructions
Prepare
In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
Add the remaining ingredients, and stir until a dough forms.
Knead the dough for 2-3 minutes until it becomes smooth and elastic.
Cover and set aside for 5 minutes.
Fry
Shape flat disc in the size of a coffee cup saucer and about 1/2 inch thick. Dust each disc with semolina flour on both sides. Alternatively, see this hack on YouTube.
Heat a non-stick pan over medium heat and add a small coat of olive oil. Tip: If you try to avoid oil in general, try it here without oil.
Add the harcha discs and fry for about 4-5 minutes on each side or until golden brown.
Serve (2 Options)
Serve for breakfast with honey, jam, butter, and/or cheese.
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
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The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.
But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.
Ingredients
Starter Dough
1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar
Dough
1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour
Filling
10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter
Instructions
Prepare the Dough [*2]
In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.
Prepare the Filling
In a BOWL, mix the cheese. Then add the water and mix well.
Finish the Khachapuri
Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.
But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.
Ingredients
Starter Dough
1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar
Dough
1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour
Filling
10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter
Instructions
Prepare the Dough [*2]
In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.
Prepare the Filling
In a BOWL, mix the cheese. Then add the water and mix well.
Finish the Khachapuri
Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).Â
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.Â
In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
Add onions. Fry 5 minutes.
Add gnocchi. Fry 5 minutes.
Add vegetables and return bacon.
Heat until all ingredients are hot.
Season with salt & pepper to taste.
Serve the compote (see below) for dessert.
Alternative: Mohnbutter
Cook gnocchi according to package directions.
In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
Serve with a side of prunes compote.
Optionally, sprinkle with powdered sugar.
Compote
In a POT, add prunes and 2 cups of water.
Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!
Notes
[1] Substitute bacon with small diced pancetta.[2] Substitute vegetables with 12 oz sauerkraut.[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
