I call it Kenyan Kale.
Because I learned to love this delicacy sitting in the mud houses being served by some of the most beautiful ladies I have met…
My friends in Kenya.
For those of you who aren’t familiar with my history, I spent about six years in Kenya, Africa, with my parents as missionaries. I’m one of those…TCKs.
One food, among many, that I still love from my life there, is sukumu wiki…
- 1 large bunch of chopped kale
- 1 small onion
- 1 small tomato
- 2 T. butter or refined coconut oil
- 1 tsp. paprika
- 1 tsp. coriander
- 1 tsp. onion powder
- 1/8 tsp. salt
- Remove kale leaves from the stems. (Important! It's no fun biting into a hard piece of stem! The stem reaches almost the entire length of the plant.)
- Chop into small pieces.
- Chop onion and tomato.
- Heat butter or coconut oil in a large pan. (I use my cast iron kettle.)
- Saute onion and tomato.
- Add spices and salt.
- Add kale and cook until tender.