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African Braised Kale and Collard Greens dish (Sukuma Wiki)

A healthy, simple and delicious Kale & collard greens packed with flavor and Spice for vegans or meat lovers.

Sukuma wiki is a very rustic African dish, enjoyed in many parts of East African countries like Kenya, Tanzania, etc. You will find several variation of this style of cooking greens across Africa with the difference being the choice of green, grown in that area. Sukuma wiki is a Swahili phrase meaning, “to stretch the week” especially if paired with Ugali (cornmeal fufu).

In this case Chef Myra paired kale and collared greens. This tasty dish can be 100% vegan, cooked with just a few ingredients or cooked with your protein of choice and lots of spices. Instead of corn fufu, we used semolina flour to make semolina fufu for our greens. We also paired this with one of our favorite South African wines from Trader Joe's , the Mbali, a blend of Chenin Blanc and Viognier.

In this version, we used grilled turkey, garlic, ginger, curry, white pepper, tomatoes and cayenne pepper for some heat.

Time: Prep:10 mins Cook:18 mins Total:28 mins African SERVINGS 3- 4 Ingredients

1 bunch of collard greens or1.5 packs of frozen collard greens

1 bunch of kale greens 1.5 packs of frozen kale greens

1-2 cups chopped smoked/grilled turkey or beef or chicken optional

5 medium tomatoes diced

1-2 teaspoons minced garlic

1 large white onion

2 or more tablespoons canola or cooking oil

1 Tablespoon smoked paprika

½ teaspoon coriander

1/2 teaspoon curry

½ teaspoon cayenne pepper

1teaspoon of white pepper

Tablespoon bouillon powder or cube


  • In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.

  • Add, tomatoes , curry, coriander and paprika, and continue stirring, about 2 minutes.

  • For vegans: add bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more.

  • For meat lovers: add chopped meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more.

  • Add in chopped fresh collards and kale (or thawed and squeezed frozen greens), cayenne pepper, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Add salt and pepper as necessary then, turn off the heat.

  • Remove from the stove and let it cool. Serve with corn fufu or semolina fufu.