Sukumawiki
Kenyan sautéed collard greens with tomato, onion and cumin
Sukumawiki (collard greens) finely chopped and cooked quickly with cumin, onion, tomato and a little turmeric, chilli and coriander-cumin powder until just tender. Its name means 'push the week', because it's cheap enough to stretch the budget to the end of the week. Serve hot with ugali.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the seasoning
Method
0/5 doneStep 1: Heat 3 tbsp oil and add 1 tsp cumin seeds.
1 minStep 2: Add 1 onion and cook for 2 minutes.
2 minStep 3: Add 1 large tomato with ½ tsp ground turmeric, ½ tsp red chilli powder, 1 tsp coriander-cumin powder and 1 tsp salt and cook for 3 minutes.
3 minStep 4: Add 9 oz sukumawiki (collard greens or kale) and cook for 5 minutes, or until tender but still bright green.
5 minStep 5: Serve hot with ugali.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sukumawiki take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
Herb croutons
Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.