Recipe: Kale to “Push the Week” (Sukuma Wiki)

Serves 2-4

When I look at this photo, my tummy literally rumbles. My mouth opens a little in expectation.

I actually find it as appealing as my Guinness Chocolate Cake with Bailey’s Buttercream that I made for Ireland. Weird, but true.

What can I say?

Mom taught me to eat my veggies.

I’ve been trying to convince Mr. Picky. I’ve been working on Ava. My enthusiasm hasn’t started a wildfire. Yet.

Still, I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion.

It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.”

I’m into it.

Simple, affordable, and delicious.

What’s not to love?

Ingredients:

vegetable oil
1 large onion
1 very large tomato (or 2 small)
1 bunch kale (about a dozen stalks)
1 cup broth
salt

Method:

Let’s get started.

First, fly to Kenya and pick up some produce at the local market.

Shopping at Kenyan markets. Photos by Ryan Harvey and Angela Sevin

Next, take a moment to admire how beautiful they are. The crinkles and curves. The ridges, the vibrant colors. Lovely.


Then, get to business. Chop the kale, tomato, and onion up, removing the thick stem at the bottom of the kale.

Then, in a large skillet or wok, brown the onion in a little oil over medium heat. When they’ve softened and browned slightly, add the tomato.

Give it a stir and toss on the chopped kale and stock. Bring to a simmer. Season with salt to taste. Cover and cook until tender.

Mine cooked about 30 minutes.

I barely had it out of the pan when I dove in, head first, and ate half of it by myself.

In less than five minutes.

My body must have needed the nutrients.

Whoops.

Next time I’ll share.

Promise.

(I’ll make more).

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Comments

  1. Lovely post! It looks so good… I’ve been making lots of kale since it just does better and better in the garden in the cool drizzly weather I’ve had. I think that kale+tomatoes=magically good and yours looks especially tasty!

  2. Really love Kale – much more than spinach now….

  3. I get just as excited about greens as you do. I know, people think we are weird. This is just my kinda dish.

  4. I’ve made this twice in four days. It’s amazing, and if having a kale problem is wrong, I don’t want to be right.

  5. I love this “sikuma wiki” recipe. I make it quite often. It is good for us!
    I learned to make it in Africa when I was there for many years.

Trackbacks

  1. […] seen before in this Adventure – groundnut soup [recipe], jollof [recipe], stewed greens [recipe], and the […]

  2. […] Moroko is made with onions and greens, sauteed in oil with a bit of broth, not unlike the Kale (Sukuma Wiki) we made recently for Kenya. Moroko  can be made with any dark greens you’d like, such as […]

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