This month we feature Freely in Hope and their work in Kenya that focuses on ending sexual violence by equipping survivors and advocates with the tools, resources, and support they need to take the lead in breaking the cycle of abuse.

As we exit out of holiday season and enter the part of the year when food is less “rich,” and there is a concerted effort to add more vegetables to every meal, it seemed like a good time to feature a dish that is warming yet simple and plant-forward. Sukuma Wiki (Swahili) literally translates to “stretch the week,” but it is also the name given to greens such as kale, collard greens, etc. These greens are readily available to forage or for a low cost, thus when resources were stretched, these greens could be made into entire meals helping to “stretch the week.” In its simplest form, Sukuma Wiki is greens sautéed with onions, tomatoes and aromatics. High in nutritive value, the Sukuma Wiki could be “transformed” into a heartier dish by adding in any leftover meat or fish. I chose to use skinless, boneless chicken thighs and swiss chard. The dish comes together quickly but is extremely flavorful and filling. I served it with chapati (Kenyan flatbread) but I see it being equally delicious with rice.

 Chicken and Sukuma Wiki

Servings: 4 generous portions as a main with flatbread

Cook time: 30 minutes

Ingredients:
2 pounds boneless skinless chicken thighs, cubed
2 bunches of greens (kale/Swiss chard/collard greens), washed and julienned
1 onion, diced
2 ripe tomatoes, diced
2 cloves of garlic, peeled and sliced
2” piece of ginger
1 teaspoon cayenne pepper
2 tablespoons tomato paste
2 tablespoons curry powder
2 tablespoons oil
Salt, to taste

Directions:

Add oil to a pan set at medium heat. When the oil is hot, add the finely diced onion and sauté until it turns golden brown.

Pound the ginger and garlic together to make a paste. To the browned onions, add the ginger-garlic paste and sauté for a few minutes – but take care not to brown/burn as that would impart a bitter taste.

Add the diced tomatoes to the onions and sauté. Keep stirring until the onions and tomatoes cook into a nice sauce, about 10 minutes. Add the cubed chicken pieces and stir to combine. Add the curry powder and cayenne powder and stir well. Allow the chicken to cook in the sauce. Add the tomato paste and sauté until it caramelizes.

Add salt to taste and stir in the greens. Stir until they wilt just slightly, watching so as to not overcook the greens so they maintain some “bite.” Serve hot with rice or flatbread.

Recipe and photo credit: Vinola V. Munyon