Sukuma Wiki RecipeOrigin: East Africa Period: Traditional |
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Also known as 'Sakuma Wiki', the name of this dish comes from a Swahili phrase meaning 'push the week' and refers to how this dish can push the family's food budget by using leftovers to generate another meal. In Eastern Africa the dish would be made with greens such as collards and kale, but it's possible to use just about any greens. Ingredients:
900g greens (eg kale, collard greens, spinach, pumpkin leaves, cassava leaves etc), cleaned and chopped well 
Sukuma Wiki Preparation:Method:Add 500ml water to a large pot and bring to the boil. Add the greens then cover and cook until the greens are nearly tender. Meanwhile combine the flour, lemon juice and a few spoonfuls of water in a small bowl or cup. Stir vigourously until the mixture is smooth. Remove the greens from their pan and drain. Heat the oil in a separate pan then fry the onion, tomatoes and chilli together. Add spices to taste then add the meat. Stir fry for a minute before adding the flour and lemon juice mixture, stirring until smooth. Reduce the heat then add the drained greens. Cover the pot and simmer on low heat until the greens are fully tender and the sauce has thickened. Serve with Ugali |
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