Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

Kenyan Sukuma Wiki with Beans and Ugali

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!
Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

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
Making Ugali
Making Ugali
Ā 
  • 1 cup of corn flour
  • salt
  1. In a POT, bring 2 cups of lightly salted water to a boil.
  2. Add corn flour. Reduce heat to low.
  3. Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
  4. If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
  5. 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
  6. If need be, the ugali can be cut into smaller chunks.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Kenyan Kuku Paka

Kenyan Kuku Paka

Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
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.
Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • 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 theĀ Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity