Sukuma Wiki

Name: Sukuma Wiki
Total time: 25 min
Yield: 4
Cuisine: Kenyan
Ingredients: 500 g Collard greens (or kale), stems removed and leaves shredded thin; 1 Onion, sliced; 2 Tomatoes, chopped; 2 tbsp Neutral oil; 2 cloves Garlic, minced; 1 Green chilli, chopped; 100 ml Water or stock; 1 tsp Salt; 1/2 Lemon

Collard greens shredded fine and stewed down with onion and tomato — the cheap, quick, everywhere side that Kenyans eat with ugali most days of the week. The name means 'push the week', because it stretches a household to payday.

Nguồn

Công thức của Kenyan home kitchens · 🏺 Truyền thống · Everyday Kenyan cooking — the maize-meal, greens and grilled-meat table shared from Nairobi flats to upcountry homesteads.

Kenyan · everyday side — An ownerless traditional dish, so no cook is credited. The cited article confirms sukuma wiki as an East African dish of collard greens cooked with onion and tomato, eaten with a starch such as ugali, and explains the Swahili name as 'push/stretch the week'. Quantities and method here are this book's own.

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⏱ 25 phút🍽 4 khẩu phần🔥 120 kcal🇰🇪 Kenya🌶️

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Nguyên liệu

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★ đánh dấu nguyên liệu mà công thức nói là khó tìm hoặc không thể thay thế.

Các bước

Heat the oil in a wide pan over medium and fry the onion until soft and just starting to colour, about 5 minutes.
Add the garlic and chilli, stir for 30 seconds, then add the tomatoes and cook them down for 4–5 minutes until they collapse into a loose sauce and the oil separates a little at the edges.
💡 Do not rush the tomatoes. Undercooked, they stay sharp and watery and the greens taste raw.
Pile in the shredded greens with the salt — they will look like far too much for the pan. Turn them over in the sauce until they wilt down to a third of the volume, about 3 minutes.
Pour in the water, cover and cook on low for 8–10 minutes until the greens are tender but still deep green, then uncover and cook off any liquid left in the pan.
💡 Grey-green means overcooked. Kenyan sukuma wiki stays vivid and has a slight bite.
Squeeze over the lemon, taste for salt and serve hot alongside ugali.

💡 Mẹo

This is the classic partner to ugali — a plate of the two, with a little stew or grilled meat, is the most common Kenyan meal there is.
Cook it in the fat left in the pan after nyama choma or fried meat and it becomes a different, much richer dish for no extra money.
Collards are traditional but any sturdy green works — kale, cavolo nero, even shredded cabbage. Spinach is too tender and turns to mush.