Kenyan Sukuma Wiki with Beef
Sukuma Wiki with Beef
A Kenyan-style skillet of tender collard greens sautéed with beef, tomato, onion, garlic, and warm everyday spices.
Sukuma wiki is one of Kenya's most familiar everyday vegetable dishes, built around finely sliced collard greens cooked until glossy and tender. The name is often translated as a dish that helps stretch the week, and it is valued because it turns sturdy greens into something satisfying with a short list of ingredients.
This version includes beef, which makes the skillet hearty enough to serve as the center of the meal. Small pieces of meat are browned first, then simmered briefly with onion, tomato, garlic, and mild spices so the pan juices season the greens from the bottom up.
Collards should be sliced thinly so they cook evenly without becoming mushy. A covered cook softens the leaves, while a final uncovered stir lets extra moisture evaporate and keeps the dish savory rather than watery.
Serve sukuma wiki with beef alongside ugali, rice, chapati, or boiled potatoes. A squeeze of lemon is not traditional in every kitchen, but it can brighten the greens nicely at the table if the tomatoes are mild.
Nutrition (per serving)
Directions
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1
Rinse the collard greens well, shake off excess water, remove the tough center stems, and slice the leaves into thin ribbons.
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2
Pat the beef dry and season it with 1/2 teaspoon of the salt and the black pepper.
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3
Heat the oil in a wide heavy skillet or sauté pan over medium-high heat. Add the beef in a single layer and brown it for 5 to 7 minutes, stirring only after the first side has taken color.
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4
Reduce the heat to medium. Add the onion and cook for 5 minutes, stirring often, until softened and lightly golden at the edges.
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5
Stir in the garlic, ginger, cumin, coriander, and paprika. Cook for 1 minute, just until the spices smell warm and the garlic is no longer raw.
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6
Add the chopped tomatoes and the remaining 1/2 teaspoon salt. Cook for 6 to 8 minutes, pressing the tomatoes with the spoon, until they collapse into a thick sauce.
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7
Pour in the broth or water, scrape up the browned bits from the pan, cover, and simmer for 8 minutes, until the beef is nearly tender.
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8
Add the sliced collards by the handful, turning them into the beef mixture as they wilt. Cover and cook for 8 to 10 minutes, stirring once or twice, until the greens are tender but still green.
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9
Uncover the pan and cook for 2 to 4 minutes more, stirring, until excess liquid reduces and the greens are glossy. Taste and adjust the salt.
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10
Serve hot with ugali, rice, chapati, or potatoes, with lemon wedges on the side if desired.
Ingredients
- Beef sirloin or stew meat, cut into thin bite-size strips:1 lb
- Collard greens, stems removed and leaves thinly sliced:1 1/2 lb
- Yellow onion, thinly sliced:1 large
- Ripe tomatoes, chopped:2 medium
- Garlic cloves, minced:3 cloves
- Fresh ginger, minced:1 teaspoon
- Neutral oil:2 tablespoons
- Ground cumin:1 teaspoon
- Ground coriander:1/2 teaspoon
- Paprika:1/2 teaspoon
- Fine salt:1 teaspoon
- Black pepper:1/2 teaspoon
- Beef broth or water:1/2 cup
- Lemon wedges for serving:4 pieces
Tips & Notes
- Slice the collards as thinly as possible; thick ribbons take longer to soften and can taste tough.
- If using tougher stew meat, simmer it with an extra 1/4 cup water for 10 to 15 minutes before adding the greens.
- For a leaner dish, trim visible fat from the beef and use only 1 tablespoon oil.
- Do not overcook the collards after they turn tender; they should stay green and lightly saucy.
