Ingredients
- 2 bunches sukuma (kale / market greens), washed and shredded
- 1 large onion, sliced
- 2 tomatoes, crushed, optional
- 2 garlic cloves
- 3 tbsp oil
- Salt, pepper, pili-pili
Method
- 01 Sweat onion and garlic in oil until translucent.
- 02 Add tomatoes if using, 3 minutes.
- 03 Add the sukuma still damp from washing. Cover 5–8 minutes.
- 04 Stir, salt and pepper. Leaves should stay green and tender, not black.
- 05 Serve at once with bugali or rice.
Sukuma wiki (“push the week” in Swahili) is the cheap green that stretches meals. In Kivu the gesture meets East Africa; in Kinshasa people more often say [ndunda](/en/recettes/ndunda/). Natural partner: [bugali](/en/recettes/bugali-kivu/).
In the same spirit
Other recipes close by territory or by gesture.
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Bugali
Bugali recipe: maize flour worked with hot water into a firm paste — staple side in Kivu (cousin of Katanga bukari and East African ugali).
5 min prep · 20 min cook
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Ndunda
Ndunda recipe: leafy greens (spinach, amaranth or a market mix) simmered with tomato and onion — everyday Kinshasa greens, distinct from Kasai biteku-teku.
20 min prep · 25 min cook
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Eastern simmered cabbage
Simmered cabbage recipe: white cabbage softened with onion and tomato — simple everyday Eastern green, served with bugali or rice.
15 min prep · 25 min cook