The Swahili phrase “sukuma wiki” means “push the week,” but what’s really being pushed is the family food budget. This is a great way to use up leftover meat. In Africa this dish might be made with greens similar to kale or collards, but it can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. From , serves about 6.
Ingredients
2 cups water
2 pounds of greens (kale, collards, spinach, well cleaned and chopped into large pieces; frozen greens can be used if thawed first)
2 tablespoons flour
Juice of 1 lemon
Oil for frying
1 onion, chopped
2-3 tomatoes, chopped (or canned whole tomatoes, drained)
1 chile pepper, chopped (optional)
Cayenne pepper or red pepper
Leftover cooked meat: beef, chicken or similar (optional)
Salt
Directions
Bring 2 cups water to a boil in a large pot. Put greens in pot. Cover and steam until greens are nearly tender.
While greens are cooking, combine flour, lemon juice, and a few spoonfuls of water in a small bowl. Stir vigorously until mixture is smooth. Remove greens from heat and drain.
Heat oil in a large skillet. Saute the onion, tomatoes, and chile pepper. Add spices to taste. Add meat. Add flour-lemon juice mixture and stir until smooth.
Reduce heat. Add drained greens. Cover and simmer over low heat until greens are fully tender and sauce is thickened.
