National Dish of Kenya Sukuma Wiki
|medium tomatoes (diced)||2|
|large white onion (peeled and diced)||1|
|peanut / vegetable oil||1 tbsp.|
|ground coriander||½ tsp.|
|saffron powder||½ tsp.|
|kosher salt||1 ½ tsp.|
|Lemon juice||3 tbsps.|
|Freshly ground black pepper|
Sukuma Wiki is one of Kenya’s national dishes. It is essentially braised greens and tomatoes. Traditionally, kale, spinach, or collard greens are used which makes this dish very nutritious. The name of the dish is actually a phrase that means to “stretch the week,” in Swahili. Sukuma Wiki is eaten with other Kenyan dishes such as ugali and roasted meat or fish.
Directions for Preparing Sukuma Wiki
- Rinse the kale in cold water, then chop it into one-inch pieces, including the ribs.
- Heat the oil in a deep pot or wok, then add the diced onions.
- Sauté the onions for about eight (0:08) minutes on medium-high heat until soft.
- Add the coriander, cumin, saffron powder, diced tomatoes, spices, onions, and chopped kale (one handful at a time), stirring continuously so that each set is well seasoned.
- After all the kale has been added to the pot, add the salt and some freshly ground black pepper.
- Add one cup of water to the pot.
- Place the lid over the pot and reduce the heat to medium-high.
- Let the kale cook for about fifteen (0:15) minutes or until tender.
- Remove the lid and turn off the heat.
- Add the lemon juice to the kale and toss it together.
- Serve the Sukuma Wiki with extra diced tomatoes on top, ugali, and any type of roasted meat or meat stew.
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