Sukuma Wiki

Prep: 10 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

“Sukuma wiki” is a Swahili phrase meaning, depending on how you translate it, “week-pusher,” “push the week,” or “stretch the week.” When I was in Kenya two years ago, I saw kale and collard greens growing in the dusty soil of nearly every home. Green frilly leaves dotted any patch of land that had enough water nearby to irrigate. Hearty greens are a staple of even the most frugal diet in the rural communities of Kenya, Burundi, Tanzania, and other African nations. They are readily available, found in the most basic garden, and so they are used to “stretch the week,” when other supplies have run out or meat is scarce.

Ingredients

1 pound kale
2 medium tomatoes, about 1/2 pound
1 large white onion, about 1 pound
1 tablespoon peanut oil
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1 lemon, juiced, about 3 tablespoons

Instructions

Chop the kale into rough 1-inch pieces, including the ribs. Roughly chop the tomatoes. (If desired, reserve about 1/4 cup fresh tomato pieces for garnish.) Peel and dice the onion.
Heat the oil in a large, deep pot, or a large wok. When it is hot, add the onion and cook for about 8 minutes over medium-high heat, stirring frequently. When the onion is getting soft, stir in the cumin, coriander, and turmeric. Stir in the tomatoes and cook for about 2 minutes.
Add the greens one handful at a time, stirring constantly to coat them with the onions, oil, and spices. When they have all been added, sprinkle the salt and a generous amount of fresh pepper over them and stir.
Pour in 1 cup water. Cover the pot and turn the heat down to medium. Cook for 10 to 20 minutes, or until the greens are tender to your taste. (I like mine fairly toothsome, so I only cook them for about 10 minutes.)
Remove the lid, turn off the heat, and toss the greens with the lemon juice. Serve hot, garnished with extra tomato, if desired.