Sukuma wiki is a popular East African vegetable dish made with collard greens. Sukuma is cooked with onions and tomatoes and minimal seasoning. It is healthy and easy to prepare. The name sukuma wiki, translates to “push the week” or “stretch the week”. This comes from its affordability. This may be true in East Africa, however, in Australia, Sukuma wiki (known as Chinese broccoli) is pricey, especially when not in season.

As a child, sukuma wiki, made up a lot of my lunches. It was eaten so much that at some point, I grew to dislike it. Fast forward to today, I love it and it is a family favourite. We cannot get enough of it, yet we do not eat it as often as we would love to due to the cost. It is also not available all year round. Though sukuma can be cooked with meat, I enjoy eating this sautéed or steamed in its simple form, with no spices and minimal seasoning.

Ingredients for Sukuma Wiki

Sukuma Wiki - I used 2 bunches of sukuma wiki (also known as collard greens or Chinese broccoli). You can also kale in place of sukuma and follow the same steps.

Canola oil - use any oil of your choice (vegetable, sunflower)
Onion - The only aromatic used in this recipe. You can use red onions, but I use brown onions.
Tomato - This is optional but I love my sukuma with sautéed tomatoes. Some people prefer it without tomatoes.
Vegeta (vegetable stock powder) - Traditionally, sukuma is cooked with only salt. It tastes great with minimal seasoning and no spices.
Salt to taste - If using any other seasoning, be careful with the salt. I left out salt because the vegeta contains salt.

Instructions

Preparing the Sukuma Wiki

Wash the vegetables.
Chop the sukuma (collard greens/Chinese brocolli).
Dice the onions and tomatoes.
Gather the rest of the ingredients (cooking oil, salt & seasoning).

2. Cooking the Sukuma Wiki

Heat 2 tablespoons of canola oil and add the onions. Once the onions start browning, add the tomatoes and sauté them together until they soften.

Add the sukuma (Chinese broccoli/collard greens) and cover for 2 minutes to allow the steam to soften it, which makes it easier to mix.

Mix the sukuma, add a tablespoon of vegeta (vegetable stock powder) (or your choice of seasoning) and cook for another 2 minutes on medium heat.

Taste for salt and seasoning and adjust salt as needed. I did not any salt as the vegeta contains salt. However, feel free to adjust the salt to your taste.

Once the sukuma is seasoned to your liking, turn the heat off.

*Sukuma wiki ready & transferred into a separate bowl*

3. Serving the Sukuma Wiki

Sukuma wiki can serve both as a main dish or as a side dish. As a main, it is best served hot with asida/ugali. As a side, it can accompany grilled meat or chicken.

Video: Sukuma Wiki

Storing the Sukuma Wiki

Storage - We rarely have leftovers but sukuma wiki can be stored in the fridge for up to 3-5 days in an air-tight container.
Reheat - Reheat in the microwave or in a pot over medium to low heat.

Notes

Clean the collard greens thoroughly - Wash the leaves individually especially around the stalks to get rid of any soil/dirt. Do not get tempted to skip this step.
Do not overcook - Once you add the collard greens, avoid over cooking them. I usually cook it for 3-5 minutes, however, if you like your them cooked longer, I suggest not going beyond 5-7 minutes. This maintains the vibrant green colour. Overcooked collard greens can have a bitter taste and loose nutrients.
Do not add water - The vegetables produce enough steam that will cook them. I personally think it tastes better when sautéed without adding water.
Seasoning - Traditionally, salt is enough but you can use your favourite seasonings. However, be careful with the salt to avoid over salting it. Always taste before adding more salt.
Serve immediately, or transfer out of the hot pot - If you are not serving it immediately, put in a separate container to stop the cooking process. Leaving it in the pot will continue cooking and the vibrant green colour will be lost.

sukuma wiki, collard greens, chinese broccoli

lunch, dinner

Kenyan, East African

Yield: 4-6

Author: Akech Ajok