Sukuma Wiki

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Sukuma Wiki is a Swahili term for “stretch the week” — a popular dish in East Africa. This is very Nutritious and tasty, it is a way of “stretching” out kitchen resources. Served with Ugali and perhaps some roasted meat or fish, sukuma wiki makes a typical Kenyan or Tanzanian meal.

What is Sukuma?

Sukuma wiki has been consumed for at least 2,000 years, with evidence that the Ancient Greeks grew many varieties of colewort and kale.

Colewort is widely referred to as collard greens in Tanzania, Kenya, Uganda, and other regions of East Africa, where it is recognized by its Swahili name, Sukuma. It’s also confused for kale.

Sukuma wiki is a rustic African meal that is popular in many parts of East Africa, including Kenya and Tanzania, to name a few. It’s a Swahili word that means “to push/stretch the week,” especially when used with with Ugali (cornmeal fufu).

It’s a flavorful and cost-effective braised collard green rich in spices. They are simply collard greens prepared correctly. Vegan or not, you can eat it.

In the Eastern Africa region, it is a vegetable that is generally inexpensive and available all year. Along with Ugali or Sima, it is a staple food in East Africa.

Nutritional Benefits of Sukuma Wiki

These nutritious greens are high in vitamins A, C, K, and calcium, and they’re also delicious. They are the most in-demand vegetables all over Kenya because of both their nutritional benefits and economic value.

Apart from its vitamin component, it is rich in roughages and has iron and calcium which is good for bone formation.

Variations of Sukuma Wiki

  • Add a chopped chili pepper or two with the onions if you like.
  • Some recipes call for thickening the dish with a flour-lemon juice mixture.
  • Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes.
  • Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.
  • If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.

How to Prepare Sukuma Wiki

This vegetable is primarily softly sautéed in oil until tender, flavored with onions, and seasoned with salt, and can be eaten as a main meal or as a side dish with your choice of meat (fish, chicken, beef, pork).

Follow the following step by step procedure to get yours ready!

Sukuma Wiki

Prep Time 20 minutes
Cook Time 30 minutes


  • 3 tsbp Oil or fat
  • Onion, chopped or minced
  • 1 Kale or collard greens, destemmed and finely chopped
  • 2 pounds Tomatoes
  • 2 cups Water
  • 1 cup Stock
  • Salt and pepper to taste


  • Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot.
  • Add the onion and sauté until translucent.
  • Add the greens in batches, sautéing each addition until wilted.
  • Add the tomatoes, water or stock, salt and pepper.
  • Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
  • Adjust seasoning and serve with a little bit of the broth.
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