Kenyan Greens Simmered With Tomatoes (Sukuma Wiki)

"Posted for ZWT7-Africa.Sukuma wiki, Swahili for "stretch-the-week," is a ubiquitous Kenyan dish. Nutritious and tasty, it is a way of "stretching" out kitchen resources. found on the internet."
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:
45mins
Ingredients:
6
Yields:
1 pot
Serves:
4-6
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ingredients

  • 3 tablespoons oil
  • 1 onions, chopped or 1 minced onion
  • 2 lbs kale or 2 lbs collard greens, destemmed and finely chopped
  • 2 cups tomatoes, chopped
  • 1 cup water or 1 cup stock
  • salt and pepper
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directions

  • Heat the oil over med-high flame in a large, heavy-bottomed pot. Add the onion and saute until translucent. Add the greens in batches, sauteing each addition until wilted.
  • Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes or done to your liking.
  • Adjust seasoning and serve with a little bit of the broth.
  • You can add a chopped chili pepper or two with the onions. If you like, add some leftover meat for more flavor.

Questions & Replies

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Reviews

  1. I grew up eating sukuma we never add liquids to greens too mushy all greens are full of water
     
  2. This was actually very flavorful! I had a mixture of kale from my CSA (curly and red Russian) and was looking for a new way to prepare it. This really filled the bill. I used sunflower oil, a 15 oz. can of fire-roasted diced tomatoes in place of the chopped tomatoes, and 1 cup of vegetable stock. It was very tasty. Thanks for sharing. Made for ZWT7.
     
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Tweaks

  1. Please dont add water to sukuma cook the tomatoes onions etc then stir fry the sukuma it should be green and crunch when done
     

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