Sukuma Wiki
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5 Ingredients
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25 min total
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Serves Serves 4
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Easy
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Kenyan
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Quick Kenyan sautéed kale with onions, finished with a splash of cream. Simple savoury greens to serve with ugali and a stew.
Sukuma wiki is everyday cooking in Kenya: kale cooked quickly with onions until it wilts down. This version stirs in a little cream at the end for a softer, richer finish. It is cheap, filling and ready in about 20 minutes, and it usually shares a plate with ugali and a stew.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 2 tablespoons Oil
- 2 medium Red Onions
- 1 lb Kale
- Dash Salt
- 1 cup Double Cream
Nutrition (per serving)
325
kcal
6g
Protein
12g
Carbs
30g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the 2 tablespoons oil in a large skillet or pot over medium heat until it shimmers. Add the onions and cook, stirring now and then, until softened, 5 to 7 minutes.
- Stir the shredded kale into the onions until well mixed. Lower the heat to medium-low, cover and cook for 5 minutes.
- Lift the lid, season with salt to taste and stir in the cream. Carry on cooking uncovered for another 5 minutes, stirring occasionally, until the cream thickens slightly around the greens.
- Serve with your favourite Kenyan stew and a side of ugali.
Tips from the ZestyPlate Kitchen
- Shred the kale finely and it cooks through fast and evenly.
- Give the onions enough time to turn soft and sweet before the kale goes in.
- Pull the kale off the heat while it is still bright green and just tender.
- Add the cream right at the end and warm it through gently rather than boiling it.
Frequently Asked Questions
In Swahili it means roughly to push or stretch the week, a reference to how this cheap, everyday dish helps make a meal go further.
Most often ugali, the maize staple, and a meat stew or some grilled meat alongside.
Of course. Traditional sukuma wiki is just kale and onions. The cream makes it richer, but it is lighter and still lovely without.
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