Prep 5 mins
Cook 15 mins
A Kenyan vegetarian / side vegetable dish, which means "stretch the week" in Swahili. I became completely addicted to this while visiting Kenya. It is eaten with Ugali (I've posted that recipe separately), either on its own or (when it's to be had) with meat or fish. I love it on its own, and generally don't bother with meat if Sukuma Wiki is around! This is the easy, basic but less tasty version. If you're willing to put in a little bit more effort for a lot more flavour try Sukuma Wiki 2 which is a slightly more involved sukuma wikki that I've posted. Enjoy!
- 2 tablespoons oil
- 1 onion, chopped
- 1 tomatoes, chopped
- 1 bunch kale or 1 bunch greens, chopped
- 1⁄2 cup water
- Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
- Add tomato and greens and sauté about 1 minute.
- Add ½ cup water and then add salt to taste.
- Let the mixture simmer until the sukuma is tender.
Ate this with Ugali. Looked very pretty. The greens and tomato were homegrown so you couldn't go wrong there and it was a cheap healthy meal.