Stretching the week

We’ve been to North Africa, we’ve been to West Africa and today we’re off to East Africa. We will be making a Kenyan staple, that’s so healthy, wholesome and frugal, that it more or less instantly made it into my list of all-time favourite recipes.

Von Gregor Schwayer

Sukuma Wiki is Swahili for “stretch the week”. It’s a dish that initially was invented to make a satisfying meal out of cheap ingredients and leftovers and hence stretching the possibilities of a strained budget. And the result is stunning.

Put the spices in a dry pot and roast on medium heat until the whole room smells awesome. Add in oil and the chopped onion and garlic. As soon as the onion gets translucent, put in the tomatoes, the juice of the lemon and the roughly chopped coriander. Reduce the heat to medium-low.

Meanwhile put some oil in a different pan and crisp up the ground meat if you’re using it. We’re not talking light browning here, you’ll want the meat REALLY crispy, so take your time and stir a lot. Once it is done, put it aside.


Cut the kale into finger thick strips and keep the stems in. That will give your Sukuma Wiki a nice bite in the end. Throw it in the pot and fill it up with a bit of water. Crumb in a bouillon cube and let it simmer.


Once the kale has softened, add in the crispy meat and/or the meat scraps and mix thoroughly. Serve with fresh coriander, chilis and lemon wedges and enjoy!

It’s certainly not the fanciest or most instagramable lunch, but it is unbelievably delicious and a testament to creativity being the most important ingredient!

Von Gregor Schwayer



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