📝 About This Recipe
Sukuma Wiki is a beloved East African staple whose name literally translates to 'stretch the week' in Swahili, referring to its status as an affordable, nutrient-dense powerhouse. This dish transforms humble kale or collard greens into a tender, savory masterpiece through a gentle braise with juicy tomatoes, sautéed onions, and a hint of warm spices. It is the ultimate expression of Kenyan comfort food—simple, vibrant, and deeply satisfying.
🥗 Ingredients
The Greens
- 2 large bunches Curly Kale or Collard Greens (stems removed, leaves very finely ribboned)
- 1 tablespoon Lemon Juice (to brighten the greens at the end)
Aromatic Base
- 3 tablespoons Vegetable Oil (or any neutral oil like avocado oil)
- 1 large Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
The Braising Liquid & Seasoning
- 2 medium Roma Tomatoes (finely chopped)
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric Powder (for color and earthiness)
- 1 teaspoon Vegetable Bouillon or Royco Mchuzi Mix (Royco is traditional for authentic flavor)
- 1/2 cup Water or Vegetable Broth (as needed for steaming)
- to taste Salt and Black Pepper
- 1 Small Bird's Eye Chili (optional, pierced whole for mild heat)
👨🍳 Instructions
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1
Thoroughly wash the kale or collard greens in cold water. Remove the tough center ribs and stack the leaves, rolling them tightly like a cigar.
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2
Using a sharp chef's knife, slice the greens into very thin ribbons (chiffonade). In Kenya, the thinner the greens are cut, the better the texture.
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3
Heat the vegetable oil in a large skillet or deep pan over medium-high heat until shimmering.
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4
Add the diced red onions to the pan. Sauté for 5-6 minutes until they become translucent and start to slightly caramelize at the edges.
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5
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to let the garlic burn.
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6
Add the chopped tomatoes, cumin, coriander, turmeric, and bouillon powder. If using a chili, add it now.
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7
Cook the tomato mixture for 4-5 minutes, mashing the tomatoes with the back of your spoon until they break down into a thick, jammy sauce.
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8
Add the shredded greens to the pan in batches. It will look like a lot, but they will wilt down significantly.
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9
Toss the greens thoroughly to coat them in the tomato and onion base.
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10
Pour in about 1/4 cup of water or broth. Cover the pan with a tight-fitting lid and reduce the heat to medium-low.
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11
Steam the greens for 5-8 minutes. For kale, 5 minutes keeps a slight bite; for collard greens, you may need 10-12 minutes to reach desired tenderness.
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12
Remove the lid and give everything a final stir. If there is too much liquid, cook uncovered for 2 minutes to allow it to evaporate.
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13
Season with salt and freshly cracked black pepper. Squeeze the lemon juice over the top to brighten the flavors and preserve the green color.
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14
Remove the whole chili before serving. Transfer to a warm bowl and serve immediately.
💡 Chef's Tips
The secret to authentic Sukuma Wiki is the 'thin cut'—slicing the greens very finely ensures they cook evenly and absorb the flavors. If you can find Royco Mchuzi Mix at an international grocer, use it! It provides the quintessential savory flavor found in Kenyan households. Don't overcook the greens to the point of turning grey; you want a vibrant, deep forest green. If the greens are too bitter for your palate, a small pinch of sugar added with the tomatoes can balance the flavor profile.
🍽️ Serving Suggestions
Serve traditionally with a large wedge of hot Ugali (maize meal porridge) for the perfect scoop. Pair with Nyama Choma (roasted meat) or a plant-based alternative like grilled seasoned seitan. Add a side of Kachumbari (fresh tomato and onion salad) to provide a crisp, cold contrast. Goes beautifully with a side of Kenyan-style yellow beans or lentils for a complete protein meal. Enjoy with a glass of cold ginger beer or a hot cup of Kenyan chai tea.