Kachumbari
Ingredients
5 tomatoes, chopped or diced
2 small onions, very thinly sliced or diced
1 red chili, diced or thinly sliced into strips
Handful fresh cilantro, finely chopped
Juice of 1 lemon (lime will also work)
3 tbs olive oil
Salt and freshly ground pepper to taste
Preparation
Soak the onion in warm water with ½ tsp of coarse salt for 20-30 minutes to reduce the heat and raw flavor (optional). Toss tomatoes, onions, chili and cilantro in a large serving bowl. Mix the lemon juice and olive oil together and toss through the salad. Taste and add salt and pepper to your liking. Chill for 30 minutes to 1 hour and serve.
Enjoy!
Sukuma wiki means “stretch the week” in Swahili and is a very common dish in East Africa. Easy, nutritious and delicious, it is a way of “stretching” out kitchen resources. Sukuma wiki is typically served with ugali and sometimes also roasted meat or fish. It would also be great served over rice, couscous or whole grains.
Serves 4 to 6
Ingredients
3 tablespoons canola oil
1 large onion, chopped
2 lbs kale or collard greens, de-stemmed and finely chopped
2 c tomatoes, chopped
1 c water or stock (I like veggie stock here)
Salt and pepper to taste
Preparation
Heat the oil over medium-high in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted. Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender (20 to 30 minutes). Taste for seasoning and adjust as needed. Serve with a little bit of the broth.
