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
The best way to try new dishes!
Enter the Culinary World
Be Inspired | Explore your boundaries and creativity
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
Be Inspired | Explore your boundaries and creativity
There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.
If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.
If your patties turn out dry, they will get enough moisture from the toppings and dressing.
Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.
1-4fresh jalapeño and/or red chiliesfinely sliced
Suggested Sides
flat breadEthiop. injera ** recommended
ricecooked or steamed
tomato cucumber salad with light dressing
Instructions
Prepare
In a BOWL, mix wine, garlic, and Berbere spices. Set aside.
Tibs
In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
Stir-fry 5-10Â minutes over medium heat, until the onions turn translucent.
Add the mixture from the BOWL and bell peppers.
Cover and cook over medium-low heat for about 10Â minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.
Serve
Serve tibs with your preferred sides.
Enjoy!
Notes
* Ethiopian seasoned oil recommended.** From an Ethiopian store, if available, or try our shortcut recipe.
Ethiopian Injera - Shortcut Version
Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.
Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.
Ingredients
3/4 cup teff flour
salt
baking soda
2 tbsp yogurt, plain
Instructions
Batter
In a BOWL, mix teff with a dash of salt and baking soda.
Add 3/4 cup of water and the yogurt.
Bake
Heat a dry PAN over medium heat.
Add 1/4 cup of the batter in the center of the PAN.
Tilt the PAN with a circular motion so that the batter coats the surface evenly.
Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.
Â
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
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
Cover and cook over medium heat for about 5Â minutes, stirring occasionally.
Add 3Â tbsp oil, stir well.
Cover and cook over medium-low heat for about 10Â minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
Add garlic to taste and berbere spices. Mix well.
Add broth, cover, bring to a broil, and cook for 10Â minutes over medium heat, stirring frequently.
Add Lentils
Add lentils, 1/2Â cup of water, and salt to taste. Mix well.
Cover and cook over medium-low heat for about 10Â minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.
Serve
Serve with your preferred side.
Optionally, garnish with chilies to taste.
Enjoy!
Notes
[1] Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.[2] Ethiopian seasoned oil recommended.[3] From an Ethiopian store, if available, or try our shortcut recipe below.
Ethiopian Injera - Shortcut Version
Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.
Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.
Ingredients
3/4 cup teff flour
salt
baking soda
2 tbsp yogurt, plain
Instructions
Batter
In a BOWL, mix teff with a dash of salt and baking soda.
Add 3/4 cup of water and the yogurt.
Bake
Heat a dry PAN over medium heat.
Add 1/4 cup of the batter in the center of the PAN.
Tilt the PAN with a circular motion so that the batter coats the surface evenly.
Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.
Â
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
September 5th is World Samosa Day but we revel in its universality no matter what time of year it is.
Pockets full of Goodness
Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and enveloping any combination of area-specific ingredients available.Â
There are a surprising number of regional varieties one may try when visiting this fascinatingly diverse part of the world! Small or large; baked or fried; vegetarian, sweet, or savory – there is a samosa out there just waiting to satisfy whatever craving you have.
Simplicity in Diversity
While the triangular shape and overall flaky texture are a constant, with only subtle changes to the pastry, what’s inside is what begins to tell the complex story of that particular area. Around India, samosas are often filled with mashed or diced, cooked potato with vegetables and spices, then deep-fried in ghee or oil to achieve a golden brown, crunchy crust.Â
Served hot with a side of fresh chutney and cup of steamy chai tea, these delectable pastries can be vegetarian or meaty; a sweet version with fruits and mawa (also called khoya, a sweet milk-cheese) is dipped in a sugar-syrup before serving. Visit Ahmedabad for spicy minced meat samosa, called lukhmi; Bihar for a ginger-seasoned potato version; or around eastern Indian regions for smaller potato, nut, and raisin-filled shigaras.
Historical Chronicles
What we know of as the samosa today – a staple Indian snack or appetizer – is not actually of Indian origin, but Middle Eastern or Central Asian!
A medieval Persian poem mentions the earliest form of the samosa – sanbusaj – as far back as the 10th century but it truly gained its cultural significance following a 13th century reference to its recipe in an Arabic cookbook.
Traveling Central Asian merchants, and their saddle bags of these mince-filled pastries, are credited to have carried the dish along the silk route or Indian coast through its influenced regions to its claimed home of India.
Samsa officially debuted on Indian soil in the 1300s, so named after its shape resembling the pyramids of Central Asia, and featured ingredients like ghee, onion, and meat.
A Polyonymies Dish
In Bangladesh, shingaras can incorporate beef liver as a popular addition in some parts of the country with the usual ingredients. Pakistani versions can include minced meat and vegetables as a prevalent iftaar food for families celebrating Ramadan. It is a dish well associated with regional holy meals spent with loved ones. Around the Middle East, crescent-shaped versions of sambousek are stuffed with meat, onion, cheese, or pine nuts.Â
1 small onion, chopped 1/2 inch ginger, finely chopped 1 clove garlic, finely chopped 1 large ripe mango, diced 2 tbsp vinegar 2 tbsp honey 1 tbsp raisins (optional)
Spices, one or all:
cumin, coriander (1/2 tsp or to taste) cayenne, turmeric (1/4 tsp or to taste)
Instructions
In a small POT, add 1 tbsp oil and fry onions over medium heat until they turn translucent, stirring occasionally. Add ginger and garlic and continue for 1 minute.
Add mango, vinegar, honey, and raisins (optional). Season with salt and spices to taste.
Cook over low heat for about 20 minutes, stirring occasionally.
Indian Samosas
SpiceBreeze
Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.
Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.
Optionally, add to taste to the filling:
2-3clovesgarlicgrated
1inchgingergrated
0.25cupcashew or macadamia nutschopped
1-2fresh chilischopped
2tbspcilantrochopped
0.25cupraisins
For the Dough (optional)
2cupsflour
1/4cupoil
Mint Raita (optional)
1cupyogurt
1tbspfresh mint leavesfinely chopped
1/4tspcuminoptional
1dashajwain seedsoptional
fresh or dried chili to tasteoptional
Suggested Sides
basmati rice
Instructions
Prepare potatoes
Peel and roughly chop the potatoes.
Prepare filling
In a large PAN, heat 2 tbsp of oil over medium heat.
Stir-fry Samosas spices about 30 seconds.
Add meat and salt to taste.
Stir-fry until the meat is crumbled and cooked through.
Add potatoes and salt to taste. Mix well.
Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
Add peas and salt to taste. Mix well.
Continue to cook for 5 minutes, stirring occasionally.
Prepare samosas*** (video link in the notes)
Brush the straight edge with a bit of water.
Form a cone by overlapping half of the straight edge with the other half.
Fill the cone.
Brush the top inner edges with a bit of water.
Press the edges together to close.
Repeat.
**** Prepare dough (if not using tortillas)
In a BOWL, mix flour with salt.
Optionally, add 1/4 tsp ajwain seeds.
Add 1/4 cup of oil. Knead until crumbled.
Gradually, add 1/4 cup of water.
Knead into a firm dough.
Cover and let it rest at room temperature for 30 minutes.
Divide dough into 6 equal pieces. Form 6 balls.
Roll each ball out into about 6 to 8 diameter.
Fry samosas made with tortillas***
In a POT, heat oil to medium-high.
Fry 3-4 samosas until they turn slightly brown.
Repeat.
Fry samosas made with authentic dough
In a POT, heat oil to medium.
Fry 3-4 samosas for 5 minutes.
Turn the heat up and fry samosas until they turn slightly brown.
Repeat.
Mint Raita
Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Serve
Serve samosas with basmati rice and mint raita.
Enjoy!
Notes
Video instructions for folding samosas* Substitute ground with cooked and shredded meat.** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.*** Alternatively for a faster dinner:Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.**** Substitute tortillas with authentic samosas dough (see the recipe above).
