Sukuma wiki is a Swahili dish of cooked kale or collard greens, popular throughout several East African nations like Kenya and Tanzania. It is often served with ugali, a corn-based swallow.
Ingredients
- 2 tablespoons canola or cooking oil
- Onion, chopped (optional)
- 1–2 teaspoons minced garlic (optional)
- Diced tomatoes (optional)
- ½ teaspoon ground coriander (optional)
- 1 tablespoon smoked paprika (optional)
- ½ teaspoon curry powder (optional)
- 1–2 cups minced/ground beef or chicken (optional)
- 1 tablespoon bouillon powder or cube (optional)
- 1 bunch kale or collard greens (optional)
- ½ teaspoon or more ground cayenne pepper (optional)
- ½ lemon, juiced (optional)
Equipment
- Pot
- Knife
- Stovetop
- Cooking spoon
Procedure
- Heat oil in a medium-sized pot. Add onions and garlic, and stir fry for about 2–3 minutes. Don’t let burn.
- Stir in the tomato, coriander, curry powder, and paprika. Cook for about 2 minutes.
- Stir in the meat and bouillon powder until well-mixed. Cook for at least 5 minutes.
- Add the greens, cayenne, and lemon juice. Cook, stirring, for 5–10 minutes until the greens are done.
- Season with salt and pepper to taste.