Kenyan recipe
How to make Sukuma wiki
All of Kenya and East Africa
Collard greens, or kale, chopped finely and fried with onions and tomatoes. It is cheap, grows all year round and is eaten with ugali in homes across the country.
Ingredients
- 500 g collard greens or kale, stalks removed, leaves finely shredded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 clove garlic, crushed (optional)
- Salt and black pepper
Method
- Wash the greens well, roll the leaves up and cut them into very thin strips.
- Heat the oil in a wide pan and fry the onion for 5 minutes until soft.
- Add the garlic and tomatoes and cook for 5 minutes until the tomatoes break down.
- Add the greens and a pinch of salt, stir well, cover and cook for 5 to 8 minutes, stirring now and then, until tender but still green.
- Season with pepper and serve with ugali.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'push the week' or 'stretch the week' in Swahili, because the greens help a family's money last until the end of the week.
Take the trip to Kenya
