Collard greens stir-fried with tomatoes, onions, and spices, the most consumed vegetable dish in Kenya, eaten daily by millions with ugali.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Wash collard greens thoroughly, remove tough stems, stack leaves, and slice into thin ribbons.
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2
Heat oil in a large skillet over medium-high heat. Add sliced onions and cook for three minutes.
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3
Add chopped tomatoes and cook for four minutes until they soften and create a light sauce.
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4
Add shredded greens to the pan, tossing with tongs to coat in the tomato-onion mixture.
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5
Cook for five minutes, tossing frequently, until greens are wilted but still bright green with slight crunch.
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6
Season with salt, pepper, and lemon juice. Serve immediately alongside ugali.
Did You Know?
The name sukuma wiki literally means "push the week" in Swahili, referring to its role as an affordable vegetable that stretches the family budget to the end of the week.
Chef's Notes
Equipment Tips
- large skillet or wok
- sharp knife
- cutting board
Garnishing
lemon wedge
Accompaniments
The Story Behind Sukuma Wiki
Sukuma wiki is arguably Kenya's most democratic dish, eaten daily by people of every income level. The name itself tells the story: "push the week" reflects how this affordable, nutritious green helps families make it through the week on a tight budget. Collard greens grow readily in Kenyan gardens, and when paired with ugali, they form the backbone of the Kenyan diet.
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