Authentic Kenyan Sukuma Wiki Recipe
Authentic Kenyan Sukuma Wiki Recipe - delicious and healthy braised vegetarian Collard Greens Recipe with tomatoes and onion.
Servings 3
Calories 251kcal
Ingredients
- 1 about 11/2 pounds or 700 grams bunch sukuma wiki leaves (wash and chopped) leaves - (see notes below on how to prepare sukuma wiki for cooking).
- 2-4 tablespoon cooking oil (vegetable or olive oil)
- 2 medium-sized red tomatoes, diced
- 1 small onion (white or red), diced
- salt to taste (you can also add some pepper but this is absolutely optional)
- 1 bunch spinach leaves - optional (chopped)
Instructions
- Heat oil in a large pan over medium heat.
- Add the diced onion and cook for 2-3 minutes, or until softened.
- Stir in the tomatoes and cook for 3-4 minutes, until they break down into a sauce. You can add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and some salt. Cover and allow it to reduce for about one to two minutes, then stir well to combine.
- Cover again and allow to cook for a further 5 minutes. You can cook it longer, if you prefer less crunch.
- Season with more salt or some pepper (if preffered).
- Remove from the heat and serve hot with ugali. For a low carb or paleo option, serve sukuma wiki with low carb fufu.
SUKUMA WIKI AND SPINACH RECIPE
- Heat oil in a medium sized pan and cook the onion for 2-3 minutes, or until translucent.
- Stir in the tomatoes then allow them to cook. The tomatoes should be totally soft. Add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and the salt. Cover and allow the to reduce for about 1-2 minute then stir. Cover again and allow to cook for a further 5 minutes. Cook it longer, if preferred.
- Uncover the pot and add the spinach leaves. Stir and allow to cook for 1-2 minutes (cook longer if you prefer, but not longer than 5 minutes).
- Season with more salt if required then serve hot.
Video
Notes
Preparing the leaves for cooking
- Wash the collard greens then use a knife to chop off the stems. You can also use your hands to separate the leaves from the stems. Discard the stems (you only require the leaves).
- To cut sukuma wiki, grab a bunch of leaves with your hand, roll them up together then hold them firmly on top of a chopping board. Use a knife to chop or slice into ribbons. The cutting size will depend on your preference.
- Have problems with tough leaves? Use some spinach or terere (Amaranath) leaves. Both work well in reducing the bitter taste of kale.
- Add shredded carrots for some color and crunch.
- Cook your sukuma wiki with meat, if preferred.
- You can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
- Do not overcook - braising the sukuma wiki (collard green leaves) for just a few minutes works best. Normally, 5-10 minutes is a sweet spot. The time will, however, depend on how tough your leaves are. You may need to cook tougher and older leaves longer, to enable them to thoroughly soften up.
- Do not add water - your dish will end up soupy and not taste good.
Nutrition
Calories: 251kcal | Carbohydrates: 18.8g | Protein: 7.9g | Fat: 18.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 39.9mg | Potassium: 719.7mg | Fiber: 11.8g | Sugar: 2.9g | Vitamin A: 5128IU | Vitamin C: 96mg | Calcium: 694.2mg | Iron: 1.422mg