Sukuma Wiki
Sukuma wiki, Kenya's everyday kale dish, transforms humble greens into something substantial through patient caramelization of red onions. The technique matters here: those onions become sweet and jammy, creating a savory base that anchors the kale's bitterness. A splash of double cream softens the edges without masking the vegetable's mineral quality. It's the kind of dish that tastes like someone's actually cooked for you, not at you.
Instructions
Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering.
Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the shredded kale to the onions and mix well.
Turn the heat to medium-low, cover and cook for 5 minutes.
After 5 minutes, remove the lid, add salt to taste, and stir in the cream.
Continue cooking for another 5 minutes, uncovered, stirring occasionally.
The cream will thicken slightly, making for a deliciously rich creamed kale and onions.
Yumm! Serve it up with your favorite Kenyan stew, and a side of ugali!.
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