Wash the greens Wash the collard leaves well in a basin of water, then lift them out and shake off the excess water.
02
Shred the greens Cut out the thick central stems, stack and roll the leaves tightly into a cigar, and slice across them as thinly as you can into fine ribbons.
03
Heat the oil Heat the oil in a wide pan or sufuria over medium heat for about one minute.
04
Fry the onion Add the sliced onion and the green chilli if using, and fry, stirring, until the onion is soft and just starting to turn golden.
05
Cook the tomatoes Add the chopped tomatoes and a pinch of salt, and cook, stirring and pressing them with the spoon, until they break down into a soft sauce.
06
Braise the greens Add all the shredded greens, stir well to coat them in the tomato and onion, then cover and cook, stirring once or twice, until the greens are wilted and tender but still bright green. Add the water only if the pan looks dry.
07
Season and serve Taste, adjust the salt, and serve hot alongside ugali.
Sukuma wiki is finely shredded collard greens quickly braised with onion and tomato. It is Kenya's most common everyday side and is eaten at lunch or dinner in homes across the country, almost always alongside ugali. The name is Swahili for 'stretch the week', a nod to how cheap and filling it is.
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Method
1
Wash the greens
Wash the collard leaves well in a basin of water, then lift them out and shake off the excess water.
2
Shred the greens
Cut out the thick central stems, stack and roll the leaves tightly into a cigar, and slice across them as thinly as you can into fine ribbons.
Very thin ribbons are the key to sukuma wiki. Thick strips stay tough and need longer cooking, which turns them dull and soggy.
3
Heat the oil
Heat the oil in a wide pan or sufuria over medium heat for about one minute.
Heat the oil · 1 min
4
Fry the onion
Add the sliced onion and the green chilli if using, and fry, stirring, until the onion is soft and just starting to turn golden.
Fry the onion · 4 min
5
Cook the tomatoes
Add the chopped tomatoes and a pinch of salt, and cook, stirring and pressing them with the spoon, until they break down into a soft sauce.
Let the tomatoes fully soften before adding the greens, otherwise you get watery chunks instead of a coating sauce.
Cook the tomatoes · 5 min
6
Braise the greens
Add all the shredded greens, stir well to coat them in the tomato and onion, then cover and cook, stirring once or twice, until the greens are wilted and tender but still bright green. Add the water only if the pan looks dry.
Do not overcook. Kenyan cooks take sukuma off the heat while it is still vivid green with a slight bite.
Braise the greens · 5 min
7
Season and serve
Taste, adjust the salt, and serve hot alongside ugali.