Description
A traditional East African dish, Sukuma Wiki is made with collard greens cooked dry with onions, tomatoes, and spices, resulting in a flavorful, savory vegetable side.
Ingredients
Scale
- 500g fresh collard greens, prepared
- 3 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated (optional)
- 3 medium ripe tomatoes, finely diced
- ½ teaspoon curry powder
- ¼ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 bouillon cube, crumbled
- Salt and black pepper to taste
- Juice of ½ lemon
- 100ml full-fat coconut milk (optional, for coastal version)
- 200g ground beef or lamb (optional)
- 200g chicken breast or thigh (optional)
- Sardines or mackerel from a tin (optional)
Instructions
- Prep the collard greens: Wash each leaf and strip the leaf from the stem, then slice into fine ribbons.
- Sauté the onion: Heat oil in a pan, add onion, and cook until golden.
- Add garlic, ginger and spices: Stir in garlic, ginger, curry powder, turmeric, and smoked paprika.
- Add and fry out the tomatoes until the oil separates.
- Add the collard greens in batches, stirring to coat.
- Cook until tender, seasoning to taste.
- Coastal version: If making the coconut version, stir in coconut milk.
- Finish and serve: Squeeze lemon juice over and adjust seasoning. Serve with ugali, chapati, or rice.
Notes
Slice collard greens into fine ribbons and ensure the dish is dry for concentrated flavor. Serve with traditional ugali for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg