Slow-Cooked Kenyan Sukuma Wiki with Spiced Tomatoes

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty, slow-cooked dish featuring Kenyan sukuma wiki greens simmered in a fragrant tomato and onion sauce with warm spices. This African-inspired vegetarian recipe, ready in about 55 minutes, pairs sukuma wiki (collard greens), tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g sukuma wiki (collard greens)
• 4 medium, diced tomatoes
• 1 large, finely chopped red onion
• 3, minced garlic cloves
• 1 inch piece, grated ginger root
• 3 tbsp vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1 cup water

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped red onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 inch grated ginger root, cooking for 1 minute until fragrant.
3. Step 3: Add 4 medium diced tomatoes, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp chili powder, and 1 tsp salt. Cook over medium heat for 7 minutes until the tomatoes break down and the sauce thickens.
4. Step 4: Chop 500 g sukuma wiki into 1-inch pieces and add to the pot along with 1 cup water. Stir, cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally, until the greens are tender and the sauce is well absorbed.