Sukuma Wiki
Thinly shredded collard greens or kale, quickly stir-fried with onion and tomato just until wilted, kept bright and slightly crisp rather than braised soft. Its Swahili name literally means "push the week," describing how this cheap, filling everyday staple, common across Kenya and the wider East African region, stretches a household's food budget to the week's end.
Vegan-optionalVegetarian
Ingredients
- 1 lb (450g) collard greens or kale, stems removed and thinly sliced
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 tbsp cooking oil
- 1 tsp salt
- Pinch of curry powder or beef bouillon, optional
Steps
- Heat the oil and saute the onion until soft.
- Add the tomato and cook until broken down, about 5 minutes.
- Add the shredded greens in batches and stir-fry 8-10 minutes until wilted but still bright green.
- Season with salt, and bouillon if using.
- Serve hot with ugali.