Sukuma Wiki

Ingredients:

• 1 bunch (about 500g) kale or collard greens, washed and finely chopped
• 2 tablespoons (30ml) vegetable oil
• 1 large (150g) onion, finely chopped
• 2 cloves garlic (10g), minced
• 3 medium (300g) tomatoes, chopped
• 1 teaspoon (5g) salt, or to taste
• 1/2 teaspoon (2g) ground black pepper
• 1/2 teaspoon (2g) ground coriander
• 1/2 teaspoon (2g) turmeric powder
• 1/2 cup (120ml) water or chicken broth

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the tomatoes, salt, black pepper, coriander, and turmeric. Cook for about 5 minutes until the tomatoes are soft and the spices are well blended.
5. Add the chopped kale or collard greens to the pan, stirring to combine with the tomato mixture.
6. Pour in the water or chicken broth, cover the pan, and reduce heat to low.
7. Simmer for about 10-15 minutes, stirring occasionally, until the greens are tender and the flavors have melded together.
8. Adjust seasoning with additional salt or pepper to taste.
9. Serve hot as a side dish with ugali or rice.

Notes:

Sukuma Wiki is a versatile dish that can be made with either kale or collard greens, depending on availability. For added protein, you can include cooked ground beef or diced chicken. This dish is traditionally served with ugali, a type of maize porridge, but it pairs well with rice or flatbread as well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.