Sukuma wiki

Name: Sukuma wiki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Ouganda
Ingredients: 500 g edible collard greens, weighed without thick ribs; 250 g diced ripe tomatoes; 120 g sliced onion; 10 g grated fresh ginger; 30 ml neutral oil; 80 ml drinking water, as needed; 3 g salt, adjust to taste; 1 small fresh chili, optional, seeded and finely chopped

🥬 Finely shredded collard greens with tomato, onion and ginger, a side dish for four with optional chili.

Ingredients

500 g edible collard greens, weighed without thick ribs
250 g diced ripe tomatoes
120 g sliced onion
10 g grated fresh ginger
30 ml neutral oil
80 ml drinking water, as needed
3 g salt, adjust to taste
1 small fresh chili, optional, seeded and finely chopped

Preparation

Remove thick ribs and damaged leaf parts. Weigh 500 g usable leaves and wash thoroughly in several changes of water.

Drain and slice into approximately 0.5 cm ribbons. Prepare tomatoes with their juices, onion, ginger and optional chili.

Heat 30 ml oil over medium heat. Soften onion about 5 minutes; add ginger and optional chili for 30 seconds.

Add tomatoes with juices and cook 5–7 minutes until soft, stirring.

Add greens in 2–3 batches. Add about 40 ml of the 80 ml water and some salt. Cover and cook gently 5 minutes.

Stir from the base and cook another 5–10 minutes, according to leaf firmness. Add remaining water only if needed.

Taste cooked greens and check a thick ribbon. Extend if fibrous; finish uncovered 1–2 minutes to remove excess liquid and adjust salt.

Serve hot in four portions with separately prepared accompaniments. Cool leftovers quickly, refrigerate and use within 48 hours after reheating thoroughly, adding a spoonful of water if needed.