Entree: Kenya – Coastal Swahili Kenya – Sukuma Wiki na Nyama (Braised collard greens cooked with stewed beef in a spiced tomato-onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef stewing meat, cut into 1-inch (2.54 cm) pieces
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, finely minced
- 2 large tomatoes, chopped, about 12 oz (340 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) mild curry powder (Coastal Swahili style)
- 1 cup (240 ml) beef broth or water
- 1/2 cup (120 ml) coconut milk (optional, adds coastal flavor)
- 1 lb (450 g) collard greens (sukuma wiki), stems removed and leaves chopped
- 1 small hot pepper (scotch bonnet or bird's eye), finely chopped (optional)
- 2 tbsp (8 g) fresh cilantro or coriander leaves, chopped (optional)
- Juice of 1/2 lime, about 1 tbsp (15 ml) (optional)

Show original ingredient measurements

- 1 lb (454 g) beef stewing meat, cut into 1-inch pieces
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, finely minced
- 2 large tomatoes, chopped, about 12 oz (340 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) mild curry powder (Coastal Swahili style)
- 1 cup (240 ml) beef broth or water
- 1/2 cup (120 ml) coconut milk (optional, adds coastal flavor)
- 1 lb (450 g) collard greens (sukuma wiki), stems removed and leaves chopped
- 1 small hot pepper (scotch bonnet or bird's eye), finely chopped (optional)
- 2 tbsp (8 g) fresh cilantro or coriander leaves, chopped (optional)
- Juice of 1/2 lime, about 1 tbsp (15 ml) (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the beef pieces with 1/2 tsp (2.5 ml) salt and the black pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches until well caramelized. Remove and set aside.
2. In the same pot reduce heat to medium, add the sliced onion and a pinch of salt, and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and curry powder, cook 1 minute, then add the chopped tomatoes and the browned beef back to the pot. Pour in the beef broth and bring to a simmer.
4. Cover and cook gently for 45–60 minutes, or until the beef is tender. If using coconut milk, stir it in during the last 15 minutes of simmering.
5. Once the beef is tender, add the chopped collard greens and the optional hot pepper. Stir to combine, cover, and cook 8–12 minutes until the greens are wilted and tender but still bright.
6. Taste and adjust seasoning with remaining salt, lime juice, and chopped cilantro if using. Serve hot with ugali, rice, or chapati.

1. Season the beef pieces with 1/2 tsp salt and the black pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches until well caramelized. Remove and set aside.
2. In the same pot reduce heat to medium, add the sliced onion and a pinch of salt, and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and curry powder, cook 1 minute, then add the chopped tomatoes and the browned beef back to the pot. Pour in the beef broth and bring to a simmer.
4. Cover and cook gently for 45–60 minutes, or until the beef is tender. If using coconut milk, stir it in during the last 15 minutes of simmering.
5. Once the beef is tender, add the chopped collard greens and the optional hot pepper. Stir to combine, cover, and cook 8–12 minutes until the greens are wilted and tender but still bright.
6. Taste and adjust seasoning with remaining salt, lime juice, and chopped cilantro if using. Serve hot with ugali, rice, or chapati.