Sukuma Wiki
Sukuma wiki is the everyday side dish of Kenyan cuisine, a name that literally means "to push the week" in Swahili — a direct reference to the role this cheap, abundant vegetable plays in helping families stretch their finances through to the end of the week. The low price and constant availability of kale have turned this simple dish into a pillar of the daily meal for millions of Kenyans. While it was originally considered a dish for those with modest incomes, sukuma wiki has gained an almost universal status, now appearing on tables across all social classes, often alongside ugali and a protein, be it meat, fish or beans. The quick simplicity of its preparation — just a few minutes of sautéing — makes it a practical dish for everyday meals, proving that basic cooking can be just as satisfying as elaborate preparations.
Finely shredded greens
Kale or collard leaves are cut into thin, ribbon-like strips.
Sautéed onion and tomato
The fragrant base of onion and tomato builds quickly over medium heat.
A hint of chili
A discreet touch of chili adds warmth, without overpowering the greens' taste.
Quickly cooked over high heat
The greens cook for just a few minutes, keeping their vivid color and crunch.
Ingredients 4 servings
- 500g kale or collard greens, finely shredded
- 1 large onion, chopped
- 2 ripe tomatoes, chopped
- 2 tbsp vegetable oil
- 1 small hot chili, finely chopped (optional)
- 1 tbsp garlic-ginger paste
- Salt to taste
- 1 beef stock cube (optional)
- Lime juice for serving
How to make it
- 1Wash the kale or collard leaves well, remove the thicker stems, then roll the leaves tightly and cut them into very thin strips, like ribbons.
- 2Heat the oil in a large pan over medium heat, and sauté the chopped onion until translucent, about 4-5 minutes.
- 3Add the garlic-ginger paste and the chopped chili, if using, stirring briefly until the aroma activates.
- 4Add the chopped tomatoes to the pan and let them soften, stirring occasionally, for 5 minutes, until they form a thick sauce.
- 5Adjust the salt and, if desired, crumble the beef stock cube directly into the mixture, dissolving it well.
- 6Add the shredded leaves to the pan in batches, stirring constantly to coat them evenly with the tomato and onion sauce.
- 7Fry everything over high heat for just 4-5 minutes, stirring often, until the greens soften slightly but stay crisp and keep their intense green color.
- 8Taste and adjust the salt, then turn off the heat immediately, to avoid overcooking.
- 9Serve hot, with a little lime juice squeezed on top, alongside ugali.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
