Sukuma Wiki
Sukuma wiki is Swahili for stretch the week. It’s a budget-stretcher for sure, a quick and delicious way to manage your fridge full of greens, and gift of the African diaspora.Enjoy with rice, grits, cornbread or fufu.
Ingredients
- 2 tablespoons grapeseed or coconut oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 thumb-sized piece of ginger well-chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 large tomatoes coarsely chopped or 1 15-ounce can diced tomatoes
- 1 pound colllards callaloo, kale, or any combination of dark leafy greens, tough stems discarded, well-cleaned and coarsely chopped
- ½ cup water or vegetable broth
- 2 tablespoons fresh lemon juice
- sea salt and fresh ground pepper to taste
- 1 handful cilantro chopped (optional)
Instructions
- In a Dutch oven or other large pot with a lid, heat oil over medium-high heat. Add the chopped onion and ginger and cook, stirring now and then until they start to soften and turn gold, about 5 minutes. Add minced garlic and cumin, coriander and turmeric. Continue stirring and cooking another few minutes, or until all the vegetables are gilded in the spiced oil.
- Add tomatoes, all your greens, and water or broth. Mix together well. When the pot comes to simmer, cover, reduce heat to low and let everybody cook for about 15 minutes, until greens are softened, with a flavor that sings of their greenness. If they’ve thrown off a lot of liquid, continue cooking a few minutes more with the lid off, stirring occasionally, so any excess liquid cooks away.
- Turn off the heat, add lemon juice and season generously with sea salt and pepper. Sprinkle in chopped cilantro, if using, stir and serve.
Notes
Recipe doubles easily.