You can grow your own food. We can help.

Sukuma wiki: Kenyan-style sauteed greens

Roger Doiron

Jun 11, 2008

Crops:

kale

Recipe Type:

Side Dishes

Cuisine:

African

Sukuma Wiki is a popular Kenyan side dish that can be made out of collards or kale. In Kenya, the plant traditionally used is a tall-growing cabbage variety elsewhere known as "walking stick cabbage" for the tall woody stalk it produces. It is often served with ugali, a porridge made from maize. Translated literally from Swahili, sukuma wiki means 'to push out the week', implying that it is a staple used to stretch the family meals to last for the week.

Ingredients

6 cups kale or collard greens, chopped or shredded
3 tablespoons olive or vegetable oil
1 medium onion, chopped
1 cup stewed tomatoes, chopped
1 green chili pepper, seeded and chopped
3 tablespoons lemon juice
1 tablespoon flour
1/2 to 1 cup water

Preparation

Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over high heat. Cover and steam for 6-8 minutes.
Heat oil in skillet over medium high heat. Add onions, tomatoes, and chili pepper and sautee about 3 minutes or until the onion is translucent. Reduce heat to low.
Mix lemon juice, flour, and 1/2 cup water in small bowl until well blended. Pour into onion mixture and mix well.
Add 1/2 cup water, cooked greens, salt and pepper and mix well.
Increase heat to medium, cover and cook for 3 minutes or until heated through.

ABOUT THE AUTHOR, Roger Doiron

Father, husband, son, brother and uncle. Garden activist, advocate, writer, speaker and photographer. Founder of KGI and certified garden geek. Growing lots of good stuff on the coast of Maine.

Author's link

Twitter @rogerdoiron