5.0 from 3 votes
Sukuma Wiki
Sukuma Wiki is a simple but very flavorful side dish made up of collard greens and tomatoes. It’s a delicious way to enjoy your greens and make your meal more filling too!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 99 kcal
Course:
Side Dish
Cuisine:
African
Ingredients
- 2 tbsp vegetable oil
- ½ red onion finely diced
- 1 large ripe tomato diced (can also use 2 ripe roma tomatoes, diced)
- salt to taste
- 1 beef bouillon cube or 1 tsp of powdered bouillon, optional
- 8 cups collard greens sliced very finely into small shreds
Instructions
- Add the vegetable oil to a large pot and put the pot over medium heat until the oil warms.
- Add the red onion into the oil and saute until the onions start to turn translucent. Add salt and then continue stirring until the onions start to brown lightly, but do not allow them to burn.
- Add the tomatoes and the optional bouillon cube into the onions and stir (you can also add a green capsicum at this point if you would like to). Cover and allow this to simmer for about 5 minutes until the tomatoes break down and become juicy.
- Add the collard greens and stir to saute for about 5 minutes over low heat until wilted. Stir almost continuously.
- Once wilted, turn off the heat and serve!
Cup of Yum
Notes
- Recipe researched with Jikonimagic, Cooking with Nimoh, and lnfoods Specials. The recipe was approved by Sheila Mathu from Kenya.
- Copyright The Foreign Fork. For educational or personal use only.
- Vegetable Oil: You can use just about any oil for this recipe. Substitute olive oil, ghee or even butter!
- Tomato: You can use one large tomato or two smaller tomatoes like Roma tomatoes. You could also use canned if that’s all you have on hand, but be sure and drain any excess liquid.
- Beef Bouillon: You can use a cube or powder.
- Collard Greens: Some people will make this recipe with kale instead of collard greens or in addition to it. You can also add spinach to the collard greens if desired!
- Make sure and chop your collard greens very finely. This helps them cook more evenly and gives the dish a great texture. See the step-by-step photos for helpful images!
- You do not want to add any liquid or water to this dish as the collard green leaves release just the right amount of liquid naturally as they cook.
- The exact cook time may depend on your preference. Some people like their greens to still have a little bit of crisp to them and will only cook the dish for 3 to 5 minutes while others like the greens to be more tender and may like to cook for 5 to 10 minutes. You may want to taste as you go and see how you feel. Keep in mind the greens will continue to cook a little bit once removed from the heat.
- You can omit the tomato or the bouillon cube. In fact, many people online recommended that I do so, while others stood strongly behind the tomato.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
0.04mg
(0%)
Sodium
255mg
(11%)
Potassium
285mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
3993IU
(80%)
Vitamin C
33mg
(37%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 0.04mg | 0% |
| Sodium | 255mg | 11% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3993IU | 80% |
| Vitamin C | 33mg | 37% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.