Practically seven years in the past, I developed my recipe for Sukuma Wiki, a Kenyan braised collard greens and floor beef recipe, and it’s been a favourite ever since. I put it in my first ebook, The Ancestral Desk, and it’s typically the dish I level to within the ebook when somebody asks the place they need to begin cooking. It takes about half-hour to organize, and makes use of very reasonably priced components — and tastes nice, too.
When writing The Heritage Cookbook, I knew that I wished to incorporate this dish to symbolize Japanese African cookery, however wished to return to the drafting board by way of honoring the normal preparation of this dish. What I got here up with is a taste present similar to my authentic recipe, however meat-free, and with good meaty hunks of tomatoes to duplicate these lacking chunks of floor beef. Purple onion additionally mellowed out the dish some in comparison with a white or yellow onion, which helped to steadiness the whole lot excellent.
Sukuma Wiki (Sautéed Seasoned Greens) – Meat free model (Gluten-free, Primal, Paleo, Keto, Vegan)
2 tbsp coconut oil or pink palm oil
½ pink onion, chopped
2 cloves garlic, minced
1 scorching chili pepper (habanero, serrano, jalapeno, or different), minced
2 tomatoes, coarsely chopped
½ tsp salt, extra to style
½ tsp floor cumin
½ tsp floor coriander
¼ tsp black pepper
¼ tsp floor cinnamon
¼ tsp floor ginger
¼ tsp floor fennel seeds
¼ tsp floor turmeric
1 lb collard greens, stems eliminated, sliced into 1” thick ribbons
¼ cup water, vegetable inventory, or rooster inventory
lemon wedges to serve
1. Heat the coconut oil in a big skillet over medium warmth, then add the onion; saute till the onion is softened, about 6 minutes. Add the garlic and chile pepper and saute till aromatic, about 30 seconds, then add the tomatoes and spices; saute till the tomatoes are softened, about 4 minutes.
2. Stir within the collards and water; deliver to a simmer and saute till the greens are vibrant inexperienced, about 3 minutes. Season to style with salt, then serve with lemon wedges.
*** Probably the most time-consuming facet of this dish is to make the spice mix. To avoid wasting time, you are able to do what we do: make an enormous batch of the spice mix (say, 16x the quantity listed above), then retailer it in a mason jar for simple entry.
