Sukuma Wiki
Sukuma Wiki is a simple yet flavorful dish made from collard greens (or kale) sautéed with onions, tomatoes, and often a hint of chili or vegetable stock. It's a staple side dish throughout East Africa, commonly served with Ugali (a maize meal porridge) or rice. It's incredibly quick to prepare, packed with nutrients, and deeply satisfying.
Ingredients
- 1 bunch kale
- 1-2 cups chopped or ground beef/chicken optional
- 3 medium tomatoes diced
- 1-2 tbsp minced garlic
- 1 large white onion
- 2 tbsp canola oil
- 1 tbsp smoked paprika
- ½ tsp coriander
- 1/2 tsp curry
- ½ tsp cayenne pepper
- 1/2 tbsp juiced Lemon
- 1 tbsp bouillon powder or cube
Instructions
Step 1: Prep the Greens and Sear the Meat
- Thoroughly wash and thinly slice the 1 large bunch of collard greens into ribbons. Set aside. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the 1-2 cups of ground beef or chicken and break it up with a spoon. Brown the meat until it's fully cooked and the moisture has evaporated (about 5-7 minutes). Drain any excess fat and remove the meat to a separate bowl.1 bunch kale , 2 tbsp canola oil, 1-2 cups chopped or ground beef/chicken optional
Step 2: Sauté Aromatics
- Add the remaining 1 tablespoon of canola oil to the same skillet. Add the 1 large chopped white onion and sauté for about 3-4 minutes until softened. Add the 1-2 teaspoons of minced garlic, cooking for another 1 minute until fragrant.1 large white onion, 2 tbsp canola oil, 1-2 tbsp minced garlic
Step 3: Spice and Tomato Base
- Stir in the 1 tablespoon of smoked paprika, 1/2 teaspoon of coriander, 1/2 teaspoon of curry powder, and 1/2 teaspoon of cayenne pepper. Cook for 30 seconds to "bloom" the spices. Add the 3 medium diced tomatoes and the 1 tablespoon of bouillon powder. Cook for about 5 minutes, mashing the tomatoes slightly, until they break down into a rustic sauce.3 medium tomatoes diced, 1 tbsp smoked paprika, ½ tsp coriander, 1/2 tsp curry , ½ tsp cayenne pepper , 1 tbsp bouillon powder or cube
Step 4: Combine and Steam
- Return the cooked ground meat to the skillet and mix it well with the tomato-spice base. Add the sliced collard greens and the 1/4 cup of water. Stir everything thoroughly to coat the greens. Cover the skillet and let the Sukuma Wiki steam for 5-7 minutes, until the greens are tender but still bright green and have a slight crunch.
Step 5: Finish and Serve
- Remove the lid and, if there is excess liquid, cook for 1-2 minutes uncovered to reduce it. Turn off the heat and stir in the 1/2juiced lemon (about 1 tablespoon). Taste and adjust seasoning if necessary (the bouillon should provide enough salt, but you may need more pepper or cayenne). Serve hot, traditionally with Ugali, rice, or chapati.1/2 tbsp juiced Lemon
Notes
- Heat Control: If you prefer a milder flavor, use just $frac{1}{4}$ teaspoon of cayenne pepper or skip it entirely, allowing the smoked paprika and curry to provide the depth.
- Leaf Size: For the best texture, ensure you slice the greens into thin ribbons. Thick pieces can be chewy.
- Serving: This rich version of Sukuma Wiki pairs perfectly with a starch like Ugali or rice to soak up the flavorful juices.
Nutrition
Calories: 320kcal
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