Here's how to make Sukuma Wiki (Greens with Tomatoes) |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
This simple, affordable dish from In Bibi's Kitchen can complement
any meal and is well-worth considering for the Thanksgiving table.
Sukuma Wiki means "to stretch the week" or using these greens that are
affordable and readily available. This can help stretch any meal a bit
further. This recipe and book comes to you from Somali Chef Hawa
Hassan with food writer Julia Turshen.
Sukuma Wiki
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Sukuma Wiki (Greens with Tomatoes)
A Recipe from In Bibi's Kitchen
These well-seasoned greens are similar to
collards, which are popular in the American South with their fragrant
potlikker and are a reminder of the undeniably deep threads that tie
together African and African American cooking. Greens are a staple in
Kenyan cooking and in most East African cooking in general. Serve this
dish with rice for a traditional, healthy, and completely vegan meal.
Serves 4
Ingredients:
*
2 tablespoons canola oil
*
1 large yellow onion, finely diced
*
1 teaspoon ground cumin
*
1/2 teaspoon ground coriander
*
1/2 teaspoon ground turmeric
*
2 large tomatoes, coarsely chopped
*
1 pound kale and/or collards (or any
dark leafy greens), tough stems discarded, coarsely chopped
*
Kosher salt
*
1/2 cup water
*
2 tablespoons freshly squeezed lemon
juice
Method:
Warm the oil in a large Dutch oven or
other heavy pot set over medium heat. Add the onion, cumin, coriander,
and turmeric, and cook, stirring, until the onion begins to soften,
about 5 minutes. Add the tomatoes, greens, a large pinch of salt, and
water. Stir everything well to combine, cover, and simmer, until the
greens are very tender and soft, about 15 minutes. Turn off the heat,
stir in the lemon juice, season the greens to taste with salt, and
serve immediately. Leftovers can be stored in an airtight container in
the refrigerator for up to a few days and rewarmed in a heavy pot set
over low heat (stir while you heat).
Meet the Chefs
Hawa Hassan is the
founder and CEO of Basbaas Sauce, a line of condiments
inspired by her country of origin, Somalia. Hawa and
her brand have been featured in Forbes, the New York
Times, the Observer, Grub Street, Vogue, The Cut,
Eater, and more.
Julia Turshen is the bestselling author of Now
Julia & Again and Small Victories. She is the founder of
Turshen Equity At The Table (EATT), an inclusive digital
and directory of women and non-binary individuals in food.
Hawa Her forthcoming cookbook, Simply Julia, will be out in
Hassan early 2021.
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