dinnerGluten-freeDairy-freeNo added sugar

Sukuma Wiki (East African Greens)

Name: Sukuma Wiki (East African Greens)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 tablespoons canola or cooking oil; Onion, chopped (optional); 1–2 teaspoons minced garlic (optional); Diced tomatoes (optional); ½ teaspoon ground coriander (optional); 1 tablespoon smoked paprika (optional); ½ teaspoon curry powder (optional); 1–2 cups minced/ground beef or chicken (optional); 1 tablespoon bouillon powder or cube (optional); 1 bunch kale or collard greens (optional); ½ teaspoon or more ground cayenne pepper (optional); ½ lemon, juiced (optional)

Sukuma wiki is a Swahili dish of cooked kale or collard greens, popular throughout several East African nations like Kenya and Tanzania. It is often served with ugali, a corn-based swallow.

From Wikibooks CookbookNo reviews yet· 0 commentsPrep 10 min · Cook 18 minEasy0 made it

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Ingredients

Makes

2 tablespoons canola or cooking oil
Onion, chopped (optional)
1–2 teaspoons minced garlic (optional)
Diced tomatoes (optional)
½ teaspoon ground coriander (optional)
1 tablespoon smoked paprika (optional)
½ teaspoon curry powder (optional)
1–2 cups minced/ground beef or chicken (optional)
1 tablespoon bouillon powder or cube (optional)
1 bunch kale or collard greens (optional)
½ teaspoon or more ground cayenne pepper (optional)
½ lemon, juiced (optional)

Ingredients for 2 servings (515 g) · the original recipe

Method

1
Heat oil in a medium-sized pot. Add onions and garlic, and stir fry for about 2–3 minutes. Don't let burn.
Stovetop
2
Stir in the tomato, coriander, curry powder, and paprika. Cook for about 2 minutes.
3
Stir in the meat and bouillon powder until well-mixed. Cook for at least 5 minutes.
4
Add the greens, cayenne, and lemon juice. Cook, stirring, for 5–10 minutes until the greens are done.
5
Season with salt and pepper to taste.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.