African Collards (Sukima Wiki)


A friend from Cameroon taught me this healthy, low-fat way to enjoy greens. In east Africa it is called sukima wiki.

Time: 40 mins.

2 lbs. collard greens, chopped

1 medium onion, chopped

3 plum tomatoes, chopped

1 hot pepper, chopped

2 Tbs. flour

2 lemons, juiced

2 Tbs. extra virgin olive oil

pinch of salt

water as needed

Wash collards and strip veins; discard veins and chop greens.

Cook the greens in boiling water for 20 minutes; drain.

Saute onion in oil for a few minutes.

Add the chopped tomatoes and hot pepper.

Dissolve flour in the lemon juice, adding water if the amount of lemon juice is not sufficient to dissolve the flour.

Add a pinch of salt.

Pour the mixture over the greens.

Mix and gently cook until the flour taste has been removed.


In east Africa this is often includes small cubes of beef and is traditionally served there wih ugali - coarse white cornmeal (or ground, fermented millet) with a pinch of salt, boiled in water to make a thick, sticky loaf. The instructions for making Ugali are found here.