Sukuma Wiki- A healthy and economical braised collard greens full of flavor and Spice . Collard greens done right! Vegan or not!
Eating kale week after week can become a bit of a drag if you are trying to consume more greens, so I’m happy to share this recipe of another kind of green – Sukuma Wiki aka braised collard greens-African Style
Sukuma wiki is a very rustic African dish, enjoyed in many parts of East African countries like Kenya, Tanzania- just to name a few. It is a Swahili phrase meaning, “to stretch the week” especially when paired Ugali (cornmeal fufu).
So many people speak of kale as THE super greens and the foodie world is smitten with kale; it’s now featured in everything from main dish to snacks. What the world doesn’t talk much about is Collard Greens.
Do you know collard greens are right up there with kale? These powerful greens provide an excellent source of vitamins A, C, K calcium and are quite tasty too! Some side-by-side comparisons even give collard greens a slight edge. Just something to think about when you are in the supermarket
Other than adding to stews, sides and one pot meals this is one the way I like to eat collard greens-especially those times when am watching my waistline and trying to eat healthy. Like me, I am trying ….
This tasty African greens can be made totally vegan or cooked with just a few ingredients or you can take it over the top with protein and spices. So you know, I did go over the top, adding protein, garlic and a variety of bold spices- coriander, curry, garlic and cayenne pepper for some heat. You may add or subtract any spice for personal preference.
Most people love cooking their greens for a prolonged amount of time – not me. 7- 10 minutes, tops for me.
Enjoy!
Sukuma Wiki
Ingredients
- 1 kale bunch or collard greens
- 1-2 cups chopped or ground beef/chicken optional
- 3 medium tomatoes diced
- 1-2 teaspoons minced garlic
- 1 large white onion
- 2 or more tablespoons canola or cooking oil
- 1 Tablespoon smoked paprika
- ½ teaspoon coriander
- 1/2 teaspoon curry or turmeric spice
- ½ teaspoon cayenne pepper or more
- ½ juiced Lemon about 1 tablespoon
- Tablespoon bouillon powder or cube
Instructions
- In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add, tomatoes , curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
- Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
- Remove from the heat and let it cool. SERVE WITH UGALI.
Nutrition Information:
Niki Holmes says
I was so pleased to find this recipe here! I visited Kenya many times for work in years gone by and miss it so much! I Always enjoyed having home cooked food with friends there and Sukuma Wiki – (which friends would teasing me call- Squeeze the Week) was a great favourite. So tonight I am cooking Goat Curry, Sukuma Wiki, rice and meali meal roti for Valentines Meal. I hope it will be enjoyed!
ImmaculateBites says
Hi Niki! Hope everyone enjoyed it .
LoveBmyBeauuti says
This was sooooo Bomb.. I didn’t use any meat, but it was still sooooooo good.
ImmaculateBites says
Awesome! Thanks for the feedback!
Francesca says
Hi. Clarifications on your recipe:
1) 1 teaspoon smoked tablespoons paprika — is it 1 teaspoon or 1 tablespoon?
2) ½ juiced about 1 tablespoon — did you mean 1 tablespoon of lemon? i can’t find lemon in your ingredients but it’s in the instructions.
3) Where do i put the tomatoes? It’s not in the instructions. Also, how should i slice it?
Thanks.
ImmaculateBites says
Thanks for bringing this to my attention. Recipe has been updated and rewritten to make it clearer. It’s 1 tablespoon paprika and diced tomatoes.
Nullacia Willayi says
This recipe right here is the truth! Made it with kale, with collard greens, with a combo of both and it tastes AMAZING EVERY SINGLE TIME. Also tried with shrimp and tripe…… you just can’t go wrong. This is how I love my recipes! Thanks 🙂
Angel says
Greetings Imma,
I did it!! A couple days ago, I made this and the Ugali. I could only get ground pork as the meat. Still, it was delicious! I thank you for helping me to try something different in this cuisine that I love so much.
ImmaculateBites says
Greetings Angel! Glad to hear it worked out well for you. Thanks for taking the time to let me know .
Junger says
For me I cook it differently now that am getting acid reflect I don’t put tomatoes and I cook my meat separately so I can have the soup from the meat accompany my collard and fufu.olive oil garlic,onion,then collard greens spice and a little water.i use to harte this when I was young especially when we never heard money to buy meat.now I really appreciate it
ImmaculateBites says
Hi Junger! Some foods just bring back those fond childhood memories. And make it taste even better when we are older. Happy Cooking!!!
Nataie says
Greetings from Australia – I love this recipe since finding it…. after watching many sukuma wiki and ugali vids on youtube I set my sights on a version of it to make for myself,,,it always looked so good.
I love your recipe as a base and I have modified it here and there on different days of the week depending on how I feel. I always use Kale and Silverbeet as that is more prevalent and easier to find here, same same, as long as its healthy greens thats what really matters. I also add fresh bean sprouts from time to time to up my vegetable intake and add a bit more texture, and chillis also.
This is a nice healthy mid week dish that always satisfies no matter what. You can either eat alone or pair with rice if carbs are your thing. I frequently grate fresh turmeric into it and sometimes add hemp seeds or chia. There is so mcuh you can do with it if you want to superfood it up !! Thank You
ImmaculateBites says
Greetings Natale!
Thank you so much for your comprehensive feedback. Those are some nice additions there . Will definitely use of the tips when making it.
Rei says
Just tried this recipe for dinner, so delicious!!
ImmaculateBites says
Awesome! Glad to hear.
Andi | greenbasket.me says
The recipe says kale but the photo looks like collard greens to me. I’m in America- maybe they are called different names?
ImmaculateBites says
It is collard greens. However, you can also sub with kale.
Susanne niba says
Thanks for this recipe !very healthy way to keep all the vitamin in check
Mo says
I made this a few weeks back and was amazing. Gonna do it again tomorrow but this time gonna add a bit more of the spices as I couldn’t get enough of the flavor which for me was so exotic. oh yeah my ugali came out tasting like corn grits. Is that normal? Thanks for sharing.
ImmaculateBites says
Hi Mo, glad to hear you enjoyed the sukuma wiki.
It depends on the type of corn meal you used- make sure the corn meal is “fine” in texture. And you really need to cook it for about 20 mins or more.
mizuna says
this was so great! thanks for the recipe!
ImmaculateBites says
Glad you liked it Mizuna.
Floriana Brindle says
Making this tonight!
Nagi@RecipeTin Eats says
Ooh! Now THIS is how to make Kale interesting! I usually stay away from trendy foods, plus kale is usually really expensive here in Australia! It was on special so a got a big bunch and was wondering what INTERESTING food I could make with it. Found it! Thanks as always Imma 🙂
Joyce-Toronto says
Good job Immaculate,
In Kenya, we make the ugali just a little bit more firm. Firm enough to cut it the way you would cake. And yes, we love our sukuma. You did an excellent job preparing it with the coriander.
Am going to refer my husband to the blog next time my husband asks me to make ugali. Btw, its also great when served with butter milk on the side. I add Homo milk to the ugali cos my kids love it like that.
Along with Sukuma, without the beef that is you can add some tilapia, nyama choma (babq).
Overall, very impressed
ImmaculateBites says
Aww Joyce , thank you so much. Love the tips on how to serve and make Ugali! I was thinking adding more ingredients to make it a meal on it’s on. Probably later on. Thanks again Joyce