Sukuma Wiki
A traditional Kenyan dish made with tender collard greens, tomatoes and onions, served hot as a simple vegetable side.
Ingredients
- leaf cabbage900 g
- onion1 pcs
- tomato3 pcs
- vegetable oil3 tbsp
- water360 ml
- salt1 to taste
Instructions
Rinse the collard greens, pat dry, cut out the thick central stems and thinly slice the leaves. Peel and finely chop the onion, and dice the tomatoes.
Heat the oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the onion and sauté for 2–4 minutes, until softened.
Add the tomatoes and simmer for 3–5 minutes, until they release their juice and form a thick base.
Add the shredded collard greens, stir into the onion-tomato base and cook for 1–2 minutes to let the leaves wilt down.
Pour in the water, season with salt to taste, cover with a lid and simmer over low heat for 15–20 minutes, stirring occasionally, until the greens are tender but not mushy.
Taste the sukuma wiki, add more salt if needed, and serve hot.
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