Sukuma Wiki

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This week's Friday Lunch theme was Street Food! This might be our favorite theme so far! Check out this tasty menu:

  • Bubble Tea
  • Bhajia
  • Sukuma Wiki
  • Pad Thai
  • Korean Dakkochi Chicken Skewers
  • Mitarishi Dango
Thought to have originated in ancient Greece and Rome, street food was popular amongst poor urban folk who didn't have an oven or hearth in their homes. Street food has become popular throughout the world as cheap, filling cuisine for all walks of life. For our menu, we focused on street food from Asia and Africa as that is where many of our teens our from. 
This week, we will be sharing a recipe that has become a MAP classic - Sukuma Wiki. This recipe is brought to us by Nina, one of our very own MAP Youth and Farm to Table Specialist. She shared this recipe with us last summer and it continues to be very popular among teens and staff. Nina told us that "sukuma wiki" means "push" or "stretch the week" in Swahili because it is very inexpensive, filling, healthy meal that can be used to stretch the meals for the week. 

Sukuma Wiki

Serves 3-4

Ingredients
  • 1 large bunch of kale or collard greens, stems removed, and cut into ribbons or large bite-sized pieces (cooks down alot!).  
  • 3 medium tomatoes diced
  • 2 teaspoons minced garlic
  • 1 large white onion
  • 2 or more tablespoons canola or cooking oil
  • 1 Tablespoons paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon curry or turmeric spice
  • 1/2 teaspoon cayenne pepper or more to taste
  • 1/2 juiced Lemon (about 1 tablespoon)
  • 1 Tablespoon bouillon powder or cube 
  • Salt and Pepper to taste
Steps
  1. In a medium-large skillet, add oil, onions, and garlic, and sauté for about 2-3 minutes, stirring constantly to prevent any burns.  
  2. Then add tomatoes, curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.   
  3. Add bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more.
  4. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blended and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.     
  5. Remove from the heat and let it cool. Serve with ugali, rice, or cornbread.

Notes: This recipe is flexible! Feel free to use what spices you have on hand. 



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