Sukumi Wiki (Kenyan dish)

A traditional Keynyan dish, 'to stretch the weeks food out'. A delicious way to enjoy kale. The recipie has no exact measurements, and the ingredients can change slightly according to what is in the garden or fridge.



  1. Begin by washing the kale and removing the tough central vein on the leaves. Then finely slice.
  2. Meanwhile chop the chilli and garlic (if using) and set aside.
  3. Finely slice the onions. Heat a large saute pan and add the oil then the onion and lightly brown them. Now add the garlic and chilli (if using) and cook for another minute or so.
  4. Next add the quartered tomatoes and kale and keep them moving around the pan till the tomato starts to fall apart. You can also add a cup or two of water and place lid on the pan and cook for 20mins, but for a bit more texture, cook for 5-15 minutes depending on taste.
  5. Finish off the dish with a little lemon juice and season well. Serve with chappati or other bread.

Joanna Oomen from SuJoCo cookery school

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