Recipes From
The Eastern Savannah
&
Madagascar
Music From East Africa
Servings:
8
Yield:
8
Prep Time:
30 min
Cook Time:
5 to 7 min
Total Time:
1 to 2 hrs
Sukuma Wiki
This east African dish is lightly seasoned and savory, most commonly made from collard greens (kijani kibichi in Swahili). This can be the main course if the meat is added; in fact, Sukuma Wiki is Swahili for stand (or stretch) the week. They would make this wonderfully simple dish and add meat to help extend meals for the week.
This dish does not need meat; it is savory and tangy all on its own and makes a beautiful accompaniment to any of the rich and hearty meats of this amazing region.
Imperial
Metric
Ingredients
454 g Collard Greens
227 g Tomatoes
454 g Onion
14 g Olive Oil
4 grams Cumin, ground
2 g Coriander
5 g Tumeric
9 g salt
43 g Lemon Juice
2 g Cayenne
Black Pepper
Ingredients
454 g Collard Greens
227 g Tomatoes
454 g Onion
14 g Olive Oil
4 grams Cumin, ground
2 g Coriander
5 g Tumeric
9 g salt
43 g Lemon Juice
2 g Cayenne
Black Pepper
Mise en place (Preparation) Click here
• Rinse and roughly chop collard greens (1 inch)
• De-seed and dice tomatoes small (1/4 inch)
• Chop onion small (1/4 inch)
• Measure out the lemon juice
• Measure out the cumin
• Measure out coriander
• Measure out turmeric
• Measure out salt
• Measure out the cayenne
Directions
In a large frying pan, sauté onions in olive oil on medium heat until translucent and tender (about 3-5 minutes. Add cumin, coriander, cayenne pepper, turmeric, salt, and black pepper and sauté for a few more minutes until seasoning is well incorporated. Add the tomatoes and cook for an additional 5-10 minutes on low heat. Throw in the collard greens and cook until the greens wilt down a little bit. Add the lemon juice and cook for another 2-3 minutes or until the greens are cooked to your preference.
Customize
• Add unto a teaspoon of Merkado Seasoning for an added bit of exotic flavor
• Chicken, sliced and sautéed with Merkado spice
• Beef rubbed with Merkado spice and then grilled or broiled and sliced
Substitutions
• Kale for collard greens; add 1 cup of broth or water. Cover and cook 15-20 minutes or until tender.• spinach for collard greens
Notes:
Back to African Merkato Spice
Return to East Africa & Madagascar
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How to Videohttps://www.youtube.com/watch?v=XHOmBV4js_E