Sukuma Wiki

Ingredients

• 2 tablespoons Oil
• 2 medium Red Onions
• 1 lb Kale
• Dash Salt
• 1 cup Double Cream

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a large pot or deep frying pan over medium heat.
2. Add the sliced red onions and fry, stirring now and then, until softened, 5 to 7 minutes.
3. Tip in the shredded kale and stir through to combine with the onions.
4. Lower the heat, cover the pot, and let it cook for 5 minutes.
5. Lift the lid, season with salt, and pour in the double cream.
6. Keep cooking uncovered for a further 5 minutes, stirring occasionally, until the cream has thickened slightly around the kale.
7. Serve hot alongside ugali and a Kenyan stew of your choice.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.