About this Dish
Kenya's everyday greens dish — collard greens sautéed with onion, tomato and sometimes meat or smoked fish. The name means push the week in Swahili — a reference to its role as the affordable vegetable that stretches a family's food budget to the end of the week. Eaten with ugali at virtually every Kenyan home meal. Simple, nutritious and deeply embedded in daily life.
IngredientsServes 4
🥬Sukuma wiki (collard greens), 1 large bunch, washed and finely shredded
🧅Yellow onion, 1 large, thinly sliced
🍅Ripe tomatoes, 3 medium, roughly chopped
🧄Garlic cloves, 3, minced
🫚Vegetable or sunflower oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
🌶️Green chilli, 1 small, finely chopped (optional)
🐟Smoked tilapia or omena (dried sardines), 100g, flaked and bones removed (optional)
Method
1
Heat the oil in a large wide pan or sufuria over medium-high heat. Add the sliced onion and cook, stirring occasionally, for about 5 minutes until softened and starting to turn golden at the edges.2
Add the minced garlic and green chilli if using, and stir for about 1 minute until fragrant. Add the chopped tomatoes and cook for 5–7 minutes, stirring and pressing them down, until they break down into a soft, saucy base.3
If using smoked fish, add it now and stir it gently into the tomato base. Let it cook for 2 minutes so the smoky flavour soaks into the sauce.4
Add the shredded sukuma wiki to the pan and toss everything together well. The greens will look like a lot at first but will wilt down quickly.5
Season with salt, then cover the pan with a lid and let the greens steam and cook for 5–8 minutes. Stir once or twice during cooking — you want them tender but still a vibrant deep green, not mushy or grey.6
Taste and adjust salt. Serve immediately alongside hot ugali, letting the ugali soak up the juices from the pan.User Reviews
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