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Ingredients

Adjust Servings:
1 medium yellow onion diced
2 Tbsp olive oil
3 cloves minced garlic
3 medium ripe heirloom tomatoes diced
2 medium red bell pepper diced
kale
1/2 tsp black pepper
1/2 tsp Kosher Salt

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South Sudan: Sukuma Wiki

Ingredients

Directions

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First thing I have to say: I’m 100% aware that these photos are D grade, at best.  You’ll have to pardon me for prioritizing my dinner guests over good photography.  This dish was actually a last minute addition to my recent supper club, recognizing the need for a little something green in our life.  But this classic West African side dish of braised greens with tomatoes would traditionally have been the main shabang.  Sukuma Wiki is a Swahili phrase that translates roughly to “move the week along” because this meal would carry families through the week to the weekend, which was the only time most could afford to eat meat.  I could see how this could hold you through the week with some rice and beans for protein, but it sure was good with the Hraimeh… and the leftovers were good cooked into my omelet the next morning with some smoked salmon!

Recipe Source: Taste of South Sudan

Steps

1
Done

Heat olive oil in a large skillet. Add onions, and cook 5-7 minutes or until soft. Add garlic and cook another minute.

2
Done

Add peppers and tomatoes and cook for 10 minutes. Stir in salt and pepper.

3
Done

Add kale and saute, stirring occasionally to get even cooking. Cover and cook for 10 minutes, or until greens are wilted.

Johanna

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Libya: Hraimeh
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