Sukuma Wiki

Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further.

It’s Miami’s growing season, and I’m enjoying an exuberance of greens from our little garden and from @BeeHeavenFarm CSA— kale, mustard greens, dandelion, sorrel, arugula — I love ’em all. I realize not everyone feels the same way. Vegan chocolate? Everyone’s in. Greens, alas, are a harder sell.

Sukuma wiki may change your mind. This dish of the African diaspora is one of my favorite ways to turn greens into dinner. It takes greens in any combination and treats them to a quick sauté with aromatics, spices and tomatoes. The heat tames the greens, and they wilt right down. They’re tender with a bright color and flavor that’s a world away from greens slow-cooked till they’re gray and soggy.

Sukuma wiki means stretch the week. It also stretches the budget. Discover more of Africa’s kitchen riches with Oldways’ African Heritage Diet. Understanding and appreciating its origins make it even more delicious.

It’s perfect for Black History Month, it’s perfect for dinner any time with grits or rice.

Greenly (and gratefully),
Ellen

These well-seasoned greens are similar to collards, which are popular in the American South with their fragrant potlikker and are a reminder of the undeniably deep threads that tie together African and African American cooking. Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further. Greens are a staple in Kenyan cooking and in most East African cooking in general. Serve this dish with rice for a traditional, healthy, and completely vegan meal.

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Ingredients

  

• 2 tablespoons canola oil
• 1 large yellow onion finely diced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 2 large tomatoes coarsely chopped
• 1 pound kale and/or collards or any dark leafy greens, tough stems discarded, coarsely chopped
• Kosher salt
• ½ cup water
• 2 tablespoons freshly squeezed lemon juice

Instructions

 

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat.
• Add the onion, cumin, coriander, and turmeric, and cook, stirring, until the onion begins to soften, about 5 minutes.
• Add the tomatoes, greens, a large pinch of salt, and water. Stir everything well to combine, cover, and simmer, until the greens are very tender and soft, about 15 minutes.
• Turn off the heat, stir in the lemon juice, season the greens to taste with salt, and serve immediately.
• Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

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