Kenyan Sukuma Wiki is a healthy side dish and often used with any meat leftovers. Sukuma wiki actually means “stretch the week” in Swahili. I happen to have an abundance of kale and collard greens in our International Cuisine garden. Many Africans rely on subsistence farming for their food. There is just something so rewarding about going out to the garden and gathering what is fresh and delicious. This dish can be made with collard greens, kale, chard or even the leaves of tubers like cassava or others. It is simple to make. Enjoy this traditional Kenyan dish and feel free to add in some leftover meat to “stretch the week”.
Kenyan Sukuma Wiki (Wilted greens with onions and tomatoes)
- 1 tablespoon oil or fat
- Onion chopped finely
- 1 bunch of Kale or collard greens ribbed and chopped finely
- 2 to matoes diced
- water or stock 1 cup
- salt and pepper to taste.
- Heat the oil or fat over medium high heat in a large pan.
- Add in the onions and saute until translucent
- Add in the diced tomatoes, water or stock.
- Add in the greens sauteing until wilted.
- Bring to a boil and reduce the heat to simmer until tender about 10 minutes.
- Add salt and pepper to taste.
- Serve hot with a bit of the broth.
- Feel free to add in any left over meat to stretch the meal after all that is what sukuma wiki means in Swahili.