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In Kenya when you’re running low on cash and have lots of mouths to feed, you run down to the market and stock up on Sukuma Wiki. Sukuma-what! Su-koom-u-wee-kee…it literally means “to stretch the week”. It’s basically a collard green dish – only Kenyan style.
No one makes Sukuma like a real Kenyan. But I have had some practice (much to the amusement of my Kenyan friends). Making Sukuma is relatively easy as long as you have a lot of patience.
As many of you know I am heading to Kenya on Friday. I am leading a small team to Soweto (a large slum within the capital city, Nairobi) to do some work at Provision Education Center – a school that my husband and I have been partnering with for several years now, through We Are Kenya. (See details about WAK, below)
So, in honor of my return to my “second home”, I am going to teach to you make an authentic Kenyan meal.

Food Stuffs:
2 Bunches of collard greens
1 Lg onion – chopped
5 Roma tomatoes – diced
Sea Salt
1Lbs ground meat or liver (optional)

Ugali:
1Bag ground white corn maize
Water
Sea Salt

Ok, you need a pot and a sharp knife.  Start by browning your onions in a small amount of oil. Next add the tomatoes and 1Tbs of sea salt. If you are using meat, now is the time to add that in. You really want to let these cook down until the tomatoes are almost a “paste” consistency.

While the onions and tomatoes get to cooking, grab your greens and your knife. Now, the key to great Sukuma is super thinly sliced collards. Make sure you wash all the dirt and grit from your greens. Now stack and roll several of your leaves together. Making sure to keep a good grip on your greens, cut your slices as thinly as possible…think spaghetti noodle thick.  Repeat the process until all the greens are cut. Now, place all the greens on top of the onion mixture, add 2 cups of water and cover with a lid. Reduce to medium heat and let cook. DO NOT remove the lid.

While the Sukuma is cooking, lets make the Ugali. Ugali is another staple of the Kenyan diet. It’s almost like a white, firm Polenta. In a med sauce pan, bring 2 1/2 cups of lightly salted water to boil. Remove half the water, reduce heat by half and add 2 cups of the corn maize. Once all the water and maize is mixed, add the remaining water. Stir. Cover with a lid and let cook for 4 minutes on medium heat. Once the Ugali has cooked for 4 minutes and is firm, turn it out onto a plate.

It’s time to check the Sukuma. You know it is done when it turns a very dark “Army” green color. Check the salt to taste and remove from heat.

When we are in Kenya, we all gather around the table and the meal is served “family style.” If you want the real Kenyan experience you’ll eat with your fingers. However, our hosts always provide utensils for us Westerners. So, here’s how it goes; first you pull of a small ball of Ugali, then you use the Ugali to scoop the Sukuma. I LOVE Ugali and I LOVE Sukuma. I hope you enjoy this international dish as much as I do! We will start blogging Monday the 19th – hopefully:) Thank you to all of my readers and to everyone who has supported me! See you when I get back 🙂