Authentic Kenyan Sukuma Wiki Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
3
-
Calories
251 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
African
Authentic Kenyan Sukuma Wiki Recipe
Description
The Authentic Kenyan Sukuma Wiki Recipe starts by thoroughly cleaning collard greens and removing tough stems, then slicing the leaves into ribbons. These greens are sautéed with diced tomatoes and golden-browned onions in olive oil over medium heat. The process brings out the tomato's softness and blends it with the greens' flavor. Adding salt (and optionally pepper) seasons the dish without overpowering the natural tastes.
The cooking technique focuses on braising the leafy greens for a short time—typically 5-7 minutes—to soften them while retaining some texture, preventing mushiness. Avoiding adding water keeps the dish from becoming watery, intensifying its savory profile. Optional seasonings or additions like stock cubes or curry powder can customize the flavor.
This vegetable pairs well as a side with various proteins or serves as a nutritious component in meals. Its preparation simplicity preserves the greens’ character while enabling versatile serving options, from daily family meals to more elaborate dishes. Proper storage involves refrigerating sliced greens in airtight containers for a few days or freezing them up to six months, maintaining their quality when prepared correctly.
Ingredients
- 1 collard greens about 11/2 pounds or 700 grams, aka sukuma wiki, leaves, bunch
- 2 tomato medium-sized red
- ½ onion white or red, small
- ¼ cup olive oil (or preferred cooking oil)
- salt you can also add some pepper but this is absolutely optional, to taste
Instructions
- Wash the collard greens then use a knife to chop off the stems. You can also use your hands to separate the leaves from the stems. Discard the stems (you only require the leaves). Grab a bunch of leaves with your hand, roll them up together then hold them firmly on top of a chopping board. Use a knife to chop or slice into ribbons. The cutting size will depend on your preference.
- Wash the tomatoes, peel and slice the onion and chop the tomatoes.
- Next, heat your cooking pot on the stovetop set it to heat under medium heat. Next, add in the olive oil and allow it to heat for about 1-2 minutes.
- Fry the onion until golden brown. Next, add the tomatoes and allow them to cook. The tomatoes should be totally soft. You can add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and some salt. Cover and allow it to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. You can cook it longer, if you do not like your vegetables crunchy.
- Season with more salt or some pepper (if preffered).
- Remove from the heat and serve with ugali. For a low carb or paleo option, serve sukuma wiki with low carb fufu.
SUKUMA WIKI AND SPINACH RECIPE
- Wash the vegetables. Peel and slice the onion and chop the tomatoes. Next, heat your cooking pot on the stovetop and allow it to heat, under medium heat. Add the olive oil and heat for approximately 1-2 minutes.
- Fry the onion until golden brown and stir in the tomatoes then allow them to cook. The tomatoes should be totally soft. Add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and the salt. Cover and allow the to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. Cook it longer, if you do not prefer your vegetables crunchy.
- Uncover the pot and add the spinach leaves. Stir and allow to cook for 1-2 minutes (cook longer if you prefer, but not longer than 5 minutes).
- Season with more salt if required then serve.
Notes
- Cook sukuma wiki for 5-7 minutes to soften without overcooking, adjusting time based on leaf toughness.
- Do not add water during cooking to avoid a soupy texture and diluted flavor.
- Add spinach to reduce toughness or bitterness if collard greens are rigid or strong-flavored.
- Optional seasonings like stock cubes, black pepper, or curry powder can be used for flavor variation.
- Variations include adding carrots, meat, or other greens as preferred.
- Hold whole leaves in the refrigerator for up to 3 days; sliced greens keep 2-3 days refrigerated in airtight containers.
- Slice leaves before freezing to preserve taste and texture; freeze in airtight containers for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 18.8g | 6% |
| Protein | 7.9g | 16% |
| Fat | 18.2g | 28% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13.1g | 66% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 39.9mg | 2% |
| Potassium | 719.7mg | 15% |
| Fiber | 11.8g | 47% |
| Sugar | 2.9g | 6% |
| Vitamin A | 5128IU | 103% |
| Vitamin C | 96mg | 107% |
| Calcium | 694.2mg | 69% |
| Iron | 1.422mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
