African
African - East African and Horn Classics
Kenyan Sukuma Wiki (Braised Collard Greens with Tomatoes)
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 large bunches collard greens or kale (sukuma wiki), stems removed and finely shredded
- • 2 tbsp vegetable oil
- • 1 large red onion, finely chopped
- • 2 ripe tomatoes, diced
- • 2 garlic cloves, minced
- • 1 royco seasoning cube or beef bouillon
- • 1/2 cup beef or vegetable stock
- • 1/2 tsp ground cumin
- • 1/2 tsp ground coriander
- • 1/2 tsp salt
- • 1/4 tsp black pepper
Preparation Steps
1
Phase 1
Heat oil in a wide skillet, add chopped onion and sauté for 5 minutes until soft and translucent.
2
Phase 2
Stir in minced garlic, cumin, coriander, and diced tomatoes; cook for 4 minutes until tomatoes break down into a sauce.
3
Phase 3
Dissolve royco seasoning cube in hot stock and pour into the pan.
4
Phase 4
Add finely shredded collard greens in batches, tossing to coat in the tomato gravy.
5
Phase 5
Cover and braise on medium-low for 10 minutes until greens are tender but bright green.
6
Phase 6
Serve hot as an essential accompaniment to Ugali and Nyama Choma.