“Sukuma Wiki” means “stretch the week” in Swahili – making the most of the food you’ve got. The recipe can vary a lot depending on what’s available.
This is a great recipe for using whatever greens you’ve got on hand – collards, kale, spinach… Use this lineup of celebration spices or keep it simple with just onion, garlic, lemon juice and salt/pepper.
Ingredients
- 1 lb chard
- 2 medium tomatoes, chopped (about ½ lb)
- 1 white onion, diced
- 1 clove garlic, minced
- 1 Tbsp avocado oil
- ½ tsp ground coriander
- ½ tsp turmeric
- 1 tsp cumin
- Pinch of ground fenugreek
- 1 ½ tsp salt
- ¾ cup water
- Juice of 1 lemon
- Ground black pepper
Directions
- Remove stems from leaves and chop into small pieces. Set aside. Chop leaves into ribbons.
- In a large pot, heat the oil over medium-high heat. Add onion and cook/stir until softened, about 7-9 minutes. Add garlic and chopped chard stems and cook 1 minute more. Stir in coriander, turmeric, cumin and fenugreek. Add tomatoes and cook 1-3 minutes.
- Add chard ribbons and stir to coat with other ingredients. Add in salt and a few grinds of pepper, stirring again. Pour in water, cover pot and turn heat to medium. Cook 8-10 minutes, until greens are tender.
- Remove from heat, gently toss with lemon juice. Serve hot.