Sukuma Wiki

Name: Sukuma Wiki
Yield: 2
Cuisine: Keniana
Ingredients: dashes Salt; 2 Red Onions; 2 tablespoons Vegetable Oil; 1 cup Double Cream; 1 lb Kale

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein7 %12 g
Carbs16 %27 g
Fat78 %60 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	668 kcal	131 kcal
Protein	12 g	2.4 g
Carbs	27 g	5.3 g
Fat	60 g	11.8 g

One serving is about 510 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty10/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Kenyan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Kenyan

Ingredients

dashes Salt
2 Red Onions (medium)
2 tablespoons Vegetable Oil
240 ml Double CreamOriginal: 1 cup
454 g KaleOriginal: 1 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the shredded kale to the onions and mix well. Turn the heat to medium-low, cover and cook for 5 minutes.
After 5 minutes, remove the lid, add salt to taste, and stir in the cream. Continue cooking for another 5 minutes, uncovered, stirring occasionally. The cream will thicken slightly, making for a deliciously rich creamed kale and onions. Yumm!
Serve it up with your favorite Kenyan stew, and a side of ugali!