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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.
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Sukuma Wiki (Greens with Tomatoes)
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| 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 |
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Ingredients:
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2 tablespoons canola oil
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1 large yellow onion, finely diced
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1 teaspoon ground cumin |
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1/2 teaspoon ground coriander |
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1/2 teaspoon ground turmeric |
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2 large tomatoes, coarsely chopped |
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1 pound kale and/or collards (or any dark leafy greens), tough stems discarded, coarsely chopped |
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Kosher salt
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1/2 cup water |
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2 tablespoons freshly squeezed lemon juice |
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Method:
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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). |
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Meet the Chefs
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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 & Again and Small Victories. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food. Her forthcoming cookbook, Simply Julia, will be out in early 2021.
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