Sukuma Wiki (Kenyan Braised Collard Greens with Tomatoes)

  • Total time - 30 minutes
  • Preparation - 15 minutes
  • Cooking/Braising - 15 minutes
  • Servings: 4
  • Country: Kenya
Deep green Sukuma Wiki, braised collard greens with tomato pieces, on a plate next to Ugali.

Sukuma Wiki is a quick and simple dish. The vegetables should not be overcooked but rather lightly braised to an al dente state.

Traditionally, a large amount of collard greens or kale is used, but you can also use common cabbage or mix them. To achieve an authentic flavour, it is key to use greens that hold their shape after cooking.

Ingredients

For the Sukuma Wiki

  • 1 large bunch (approx. 400 g) collard greens or kale (cut into thin strips)
  • 1 large piece onion (chopped)
  • 2 medium pieces tomatoes (chopped)
  • 2 tbsp vegetable oil
  • 2 cloves garlic (minced, optional)
  • to taste salt and black pepper
  • 1/2 tsp bouillon powder (chicken/vegetable, optional)

For Serving

  • Ugali (cornmeal porridge)

Instructions

Step 1: Preparing the Base

In a large pot or skillet, heat the oil over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until soft and beginning to turn golden.

If using, add garlic and sauté for another 1 minute until fragrant.

Step 2: Tomatoes and Flavour

Add the chopped tomatoes and the optional bouillon powder. Reduce the heat and simmer for 5–7 minutes. The tomatoes should break down and form a thick sauce with the onion (this is crucial for flavour).

Step 3: Braising the Greens

Add the cut collard greens and lightly salt and pepper.

Braise while stirring for 5–7 minutes until the greens reduce in volume and soften. They should, however, maintain a bright green colour and slight texture – they should not be overcooked.

Taste and adjust salt/seasoning as needed.

Step 4: Serving

Serve hot as a side dish to Ugali (cornmeal porridge) and optionally with roasted or grilled meat (Nyama Choma).