0 0

Share it on your social network:

Or you can just copy and share this url


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
1/2 tsp black pepper
1/2 tsp Kosher Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

South Sudan: Sukuma Wiki




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



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


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


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


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Libya: Hraimeh
Somalia: Halwa & Sisin with Spiced Black Tea
Libya: Hraimeh
Somalia: Halwa & Sisin with Spiced Black Tea

Add Your Comment

Don't miss a meal!

Subscribe to receive Notes From a Messy Kitchen in your e-mail.

%d bloggers like this: