By Sukuma Wiki – A perfect addition to a nice lunch or a cozy dinner. Delicious, quick, and healthy! It requires few ingredients, little effort, short cook time, and a delicious outcome! This is how one should be introduced to collard greens or kale.
SUKUMA WIKI
Sukuma wiki is a nutritious and tasty vegetable dish that can accompany various meals.
This is one of Tanzanians and Kenyans staple vegetables. It’s basically braised greens and it’s made with kale or collard greens, onions, tomatoes, and spices.
Sukuma wiki is an inexpensive meal and in East Africa, it’s used to stretch out meals, so it lasts all through the week hence the name ”sukuma wiki” which means ”push through the week”.
Traditionally, it is served with ugali/sadza, roasted meat, or fish, but I love to serve it over rice as well.
INGREDIENTS FOR MAKING SUKUMA WIKI
- Oil – use one with a neutral taste and high smoking point.
- Chopped tomatoes – I like to use fresh, but canned will also work
- kale or collard greens – I always go for the fresh ones. Though the frozen ones will work, but it’s always better with fresh.
- Salt to taste and bouillon cube – Flavor!!
- Onion – must!!
- Garlic – Optional
- Beef – Optional
- Chili pepper – for a bit of heat -totally optional
HOW TO MAKE SUKUMA WIKI
- To prep the collard greens, wash, pat dry, cut up the thick stems, remove ribs and chop the leaves into desired sizes.
- As with most relish, sukuma wiki starts with onions finely sliced and sweated with salt and black pepper.
- Brown the meat and cook till done. If you are vegetarian, you can leave the meat out entirely. Don’t worry; your relish will still turn out delish!
- Fry the diced tomatoes or paste pretty well as you want the mixture dry before adding the collard greens or kale.
- Once you have added the collard greens or kale feel free to cook to your desired crunchiness or softness whichever way you like it.
Notes:
I made this recipe with meat, but you can leave the meat out entirely if you are a vegetarian. Trust me, it will still be just as delicious.
other delicious greens you may like:
Sukuma wiki is the perfect side for nyama choma, Kenya’s famous grilled meat.
Sukuma Wiki
Ingredients
- 2 tbsp oil
- 1 onion diced
- 1.5 lb beef
- 2 tomatoes medium-sized
- salt to taste
- 1 beef bouillon cube or chicken
- 8 cups collard greens chopped or kale
Instructions
- Get the oil preheated in the pan
- Add the diced onions and cook till golden brown about 5 minutes
- Add the beef and season with salt and bouillon cube. Stir well and cook till tender
- Add tomatoes and leave to cook for about 3 minutes or till the tomatoes become
- Stir in the collard greens or kale and cook till the leaves become tender.
Nutrition
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I am afraid it will turn out bitter. How can I make sure my collards don’t turn out bitter? Should I add a little sugar?
Great question! You don’t have to worry; bitter collards are almost always fixable! Yes, a small spoonful of sugar is a classic trick, but it’s really the last step, not the fix. Here’s what matters most:
* Cut out the thick stems and center ribs. That’s where most of the bitterness hides. Strip the leaves off the tough spine before you chop.
* Let them cook low and slow until they are really tender.
* Cook the leaves until fully tender, and the bitterness will mellow significantly.
* Then, if they still taste bitter, stir in sugar near the end, a little at a time.
I hope this helps!
Hi Chef Lola! I would love to make this with the kids at my library, but I have a question. Is there a particular cut of beef that you think works best for this recipe?
Rebecca, I will recommend beef chuck or short ribs because they are rich, flavorful, and tender after slow cooking. If you love deep, hearty taste, brisket or shank will also do the trick.
Thank you for the recipe. What cut of beef did you use?
Carrie you can use beef chuck or short ribs, brisket, shank or any part that is rich and tender after slow cooking.
Hello! I am just a home cook who loves trying different recipes. I have a friend from Sierra Leone that I have started cooking for. I have have learned so much from your page, thank you! Him and his wife can’t believe some of the African dishes I have completed and it feels great to give him a piece of home. I’ve made so many dishes and I use a lot of the recipes from your page. This is one I will be trying next! Much love!
Thank you so much, Jeremy. Your feedback is greatly appreciated.❤️
it is SO GOOD and easy to make. I’ve made it twice, first with my brother then by myself and both times it turned out amazing. I highly recommend that everyone tried this atleast once in their lives.
It’s surely taste great.👍
thank you
We love green leafy vegetable. This is such an amazing recipe with few ingredients. I never used beef bouillon cube. I am gonna try
I’m sure you will love it! 🙂
Ooh, this combination looks delicious! What a wonderful way to be introduced to collard greens!
Yes, you can say that again, this dish is so delicious.