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
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.
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.
Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.Stock up culinary spice kits - Limited time only!
Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
Fresh salad from cucumber and mung bean sprouts
Instructions
Prepare Sauce
In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar. Set aside for later.
Prepare Meatballs: Add the Panade to the Meat
In a large BOWL, add meat.
Add onions and ginger. Knead until well combined.
Add 1 tbsp soy sauce, 1 egg, and 1 tbsp starch. Knead until well combined.
Form Meatballs
Form balls of about 2 inches in diameter or flat patties.
Alternative: Form stuffed sausages [1].
Fry Meatballs
In a PAN, fry meatballs over medium heat until they turn brown on all sides.
Cover. Reduce heat to medium-low.
Cook meatballs until they are cooked thoroughly.
Coat Meatballs with Sauce
Remove lid.
Discard any oil or cooking liquid.
Push meatballs to the sides.
Add sauce in the center.
Cook the sauce over low heat until some of the liquid evaporated and the sauce starts to thicken.
Slowly, push meatballs back into the center and turn them in the sauce until all are evenly coated with a shiny glaze.
Serve
Serve the meatballs with your preferred sides.
Sprinkle with Tsukune spices.
Enjoy!
Video
Notes
Stock up culinary spice kits - Limited time only! Get Shichimi Togarashi NowGrill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.[1] Stuffed: Add cooked green beans and carrot sticks and form meat sausages around them.Japanese Tsukune stuffed
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
European cuisine has an interesting range of hearty stews to survive the cold season. Enjoy the deep flavor in French Bœuf aux Quatre Épices. Choose the main recipe for a beef stew or one of its variations.
Quatre Épices
Quatre Épices or “four spices” is a French staple blend with white pepper in a prominent role. Quatre Épices is used to season hearty stews and soups, or braised root vegetables.
The Star: White Pepper
Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry.
Variations
Substitute beef with lamb or rabbit.
Substitute 1-2 cups of broth with red wine.
In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
Instead of the heavy cream, top your plated meal with a dollop of crème fraîche.
Recent find of Crème Fraîche at Trader Joe's. Any other brand works too.
Vegetarian Version
For a vegetarian version, make the following changes to the recipe:
Step (1) – Add 1 lb mushrooms.
Step (2) – Skip this step.
Step (4) – 1 tbsp flour is enough for this version.
Step (5) – Use not more than 2 cups of broth.
Step (7) – Cooks fast in only 30 minutes.
The Bœuf aux Quatre Épices
Culinary Spice Kit includes the following spices:
Fresh carrots and small onions cook for three hours in this stew. Use shallots or beautiful boiling onions.
French Bœuf aux Quatre Épices
SpiceBreeze
Quatre Épices or "four spices" is a French staple blend with white pepper in a prominent role. Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. This recipe is for a French-style beef stew or one of its variations.
potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
lettuce or cucumber salad with a light lemon dressing
Instructions
In a large POT, melt the butter.
Add the onions whole and the bacon.
Cook over medium-low heat until golden, stirring constantly. Scoop them out and set aside.
In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
Add the carrots and cook for another 5 minutes, stirring frequently.
Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
Add the broth, mix, and scrape the bottom. Return the bacon and onions.
Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
Enjoy!
Vegetarian (optional)
Add 1 lb mushrooms with the onions.
1 tbsp flour is enough for this version.
Use not more than 2 cups of broth.
Cooks fast in only 30 minutes
Notes
Optional/ Variations▪ Substitute beef with lamb or rabbit.▪ Substitute 1-2 cups of broth with red wine. ▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.
This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.
The Secret is Cooking
The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.
Good for Two Different Dishes
Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.
Variations
Substitute beef with chicken breast.
Vaca Frita with Mojo Sauce (see recipe below).
Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:
This popular Cuban dish is fresh and juicy. It is very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.
Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida
Optional
chili pepper
lemon juice
sweetener of your choice
1-2cupscooked shredded chicken or thinly sliced mild sausages
Suggested Sides (See also Serving Suggestions)
2-4cupscooked ricebasmati recommended
bread slices
noodles of your choice
Instructions
Soup - Fry Aroma Veggies
In a POT, heat 2 tbsp oil.
Fry onions over medium-low heat until they turn translucent.
Soup - Cook Veggies
Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
Add salt, pepper, and chili (opt.) to taste.
Cover. Bring to a boil. Reduce heat to medium-low.
Cook until the pumpkin is almost cooked.
Soup - Add Pulses
Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
Adjust salt & pepper to taste. Mix well.
Cover. Bring to a boil. Reduce heat to medium-low.
Continue to cook until the pumpkin is tender.
Soup - Finishing
Adjust sour- or sweetness to taste.
Soup - Toppings
Optionally, top with cooked shredded chicken or thinly sliced mild sausages.
Serving Suggestions
Add rice to taste into your soup or eat soup with some slices of bread.
Alternative: Add small noodles into your soup or pour soup over long noodles.
Notes
[1] Substitute pigeon peas with yellow or red split lentils.[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.
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
