Sukuma Wiki

Ingredients

• 1 bunch kale (or collard greens)
• 1-2 cups (225-450g) minced beef (or chicken (ground beef works too but it's optional))
• 3 medium tomatoes, (diced )
• 1-2 teaspoons (5-10g) minced garlic
• 1 large white onion
• 2 tablespoons (30ml) canola oil (or more as needed (any cooking oil))
• 1 tablespoon (8g) smoked paprika
• ½ teaspoon (1g) ground coriander
• ½ teaspoon (1g) curry powder (or turmeric)
• ½ teaspoon (1g) cayenne pepper (or more)
• 1 tablespoon (15ml) lemon juice (about ½ a lemon)
• 1 tablespoon (10g) bouillon powder (or 1 cube)

Steps

1. 1

   In a medium - large skillet, add oil, onions, and garlic, and sauté for 2-3 minutes, stirring constantly to prevent burning.

2. 2

   Then add tomatoes, curry, coriander, and paprika, and continue stirring with a heavy wooden spoon for about 2 minutes.

3. 3

   Add minced meat and bouillon powder; stir until ingredients are thoroughly combined. Simmer for 5 minutes or more.

4. 4

   Toss in the chopped collards, cayenne pepper, and lemon juice. Continue cooking for another 5-10 minutes until flavors have blended and greens are cooked to preferred doneness.

5. 5

   Adjust seasonings, salt, and pepper, and turn off the heat. Let it cool slightly. Serve with ugali for a classic meal.