Sukuma Wiki 2
Experience the vibrant flavors of East Africa with Sukuma Wiki 2, a wholesome and versatile dish that's perfect as a main course or a hearty side. Featuring tender collard greens sautéed with ripe tomatoes, onions, and aromatic spices like turmeric and coriander, this recipe is elevated with optional ground beef for added richness. A splash of lemon juice ties everything together with a refreshing tang. Ready in just 40 minutes, Sukuma Wiki 2 is both quick and nutritious, offering a flavorful way to enjoy leafy greens. Pair it with ugali, rice, or chapati for an authentic, satisfying meal that's perfect for weeknight dinners or special occasions. Packed with fresh ingredients, bold seasonings, and vibrant colors, this dish is a true celebration of African cuisine!
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Recipe Information
Ingredients
- 500 grams collard greens (sukuma wiki)
- 1 medium-sized onion
- 2 pieces garlic cloves
- 2 medium-sized ripe tomatoes
- 2 tablespoons vegetable oil
- 250 grams ground beef (optional)
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground coriander
- 0.25 teaspoons paprika or cayenne pepper (optional, for spice)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 60 milliliters water
- 1 tablespoon lemon juice
Instructions
Wash the collard greens thoroughly under cold water to remove dirt or grit. Stack the leaves, roll them tightly, and chop them into thin strips. Set aside.
Finely chop the onion, mince the garlic cloves, and dice the tomatoes into small pieces.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
If using ground beef, add it to the skillet and cook until browned, breaking it apart with a spoon. Once cooked, transfer the beef to a plate and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the diced tomatoes and allow them to cook down for 4-5 minutes, until they start forming a thick, saucy base.
Sprinkle the ground turmeric, ground coriander, paprika (if using), salt, and black pepper into the mixture. Stir well to combine.
Add the chopped collard greens to the skillet, a handful at a time, stirring to coat them with the tomato mixture as they wilt.
Pour in the water and stir to create a bit of steam to soften the greens. Cover the skillet and let the mixture simmer for about 10 minutes, stirring occasionally.
If using cooked ground beef, return it to the pan during the last 5 minutes of cooking to warm through and mix with the vegetables.
Once the greens are tender and well combined, turn off the heat and drizzle the dish with lemon juice for a fresh, tangy finish.
Serve warm as a main dish alongside ugali, rice, or chapati, or as a flavorful side dish.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 16.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1275 mg | 98% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2681 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
