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.
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
Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe.
Brazilian Sauce
These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.
The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.
Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
Add a cream cheese dip.
Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:
Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Coxinha ("little thigh") is one of the most famous savory snacks in Brazil and is indispensable to any party. Each bar and each family has its own recipe. The fried crisp 'drumsticks' filled with a well-seasoned sauce are so scrumptious - you can't just have one. Of course, we offer an easier version without the breading and frying as well (see notes).Tip: Fill any leftover dough with a cube of cheese and/ or ham, and optionally hot chili slices.
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
Be Inspired | Explore your boundaries and creativity
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Batata Chap Spice Blend
Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves
The current query has no posts. Please make sure you have published items matching your query.
Lebanese Batata Chap
SpiceBreeze
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves
Instructions
Filling
In a PAN, heat 2 tbsp oil over medium heat.
Fry onions and optional nuts for 5 minutes.
Add meat, salt to taste, and Batata Chap spices.
Stir-fry until the meat is crumbled.
Add tomato puree and adjust salt.
Cook for about 5 minutes until the sauce thickens.
Potatoes
In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
When cooled, add eggs and starch. Mix well.
Patties
Form little ‘golf balls’.
Press each ball as flat as possible and fill it with 1 tsp of meat.
Press the dough around the meat until closed.
Pat the patties until flat and smooth.
Preheat OVEN to 375°F.
Place the filled patties on a greased baking sheet.
Spray them with oil.
Bake for 15-20 minutes until they turn brown on all sides, turning halfway.
Sauce
In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
Serve
Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
Enjoy!
Notes
Substitute beef with chicken, turkey, or pork.
Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
Substitute a part of the tomato puree with fresh chopped tomatoes.
Instead of baking, fry batata chaps in hot oil
Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.
The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.
For the sauce, all you need are these handy staples:
onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Lactose-Free Kofta
For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.
For the sauce, our nut mixture is included in the online recipe.
More Indian Recipes
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Indian Malai Kofta
SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
Scoop them out and drain them on paper towels.
Sauce
In a wide POT, heat 2 tbsp oil.
Fry onions and optional garlic until translucent.
Add the remaining Malai Kofta spices.
Stir-fry for about 1 minute.
Add broth, tomato puree, and cream (*4). Bring to a boil.
Add the fried koftas. Coat them with the sauce.
Cover and cook over low heat for 5 minutes to reheat the koftas.
Serve the koftas with the sauce over rice or with flatbread.
Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
Enjoy!
Notes
(1) Substitute
all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.(3) Paneer (authentic), cottage cheese, feta, cotija.(4) Substitute with a nut based mixture:
