KenyanMain course
Sukuma Wiki
Sukuma Wiki is a side dish of sautéed kale and red onions, finished with a touch of double cream. The kale wilts down with the onions, then simmers briefly in cream until it's just thick enough to coat the greens. This staple in Kenyan cuisine is often served alongside a hearty stew and a generous scoop of ugali.
22 minServes 4
Method
4 steps · 22 min total
- 01
Sauté Onions
Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until it's shimmering. Add the sliced red onions and cook, stirring occasionally, until they've softened, about 5 to 7 minutes. - 02
Add Kale and Steam
Stir the shredded kale into the softened onions, making sure it's well mixed. Turn the heat down to medium-low, cover the pot, and let it cook for 5 minutes. The kale will begin to wilt down.
