Sukuma Wiki 
(East African greens simmered with tomatoes)

East African greens simmered with tomatoes
Image by Wikipedia: Ayo Edward

Sukuma wiki — Swahili for “stretch the week” — is a ubiquitous dish in East African. Nutritious and tasty, it is a way of “stretching” out kitchen resources. Served with ugali and perhaps some roasted meat or fish, sukuma wiki makes a typical Kenyan or Tanzanian meal.

Sukuma Wiki

Course: VegetablesCuisine: Kenya, Tanzania
Makes 4 to 6 servings

Sukuma wiki — Swahili for “stretch the week” — is a ubiquitous dish in East African. Nutritious and tasty, it is a way of “stretching” out kitchen resources.

Ingredients

  • Oil or fat — 3 tablespoons

  • Onion, chopped or minced — 1

  • Kale or collard greens, destemmed and finely chopped — 2 pounds

  • Tomatoes, chopped — 2 cups

  • Water or stock — 1 cup

  • Salt and pepper — to taste

Directions

  • Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and saute until translucent. Add the greens in batches, sauteing each addition until wilted.
  • Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
  • Adjust seasoning and serve with a little bit of the broth.

Sukuma Wiki Notes and Variations

  • Add a chopped chili pepper or two with the onions if you like.
  • Some recipes call for thickening the dish with a flour-lemon juice mixture. Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.
  • If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.

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