Kitchen notes · a little help before you start
Sukuma Wiki
Sukuma Wiki is made with beef, beef bouillon cube, and onion.
- Prep
- 10 min
- Cook
- 20 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
onion ( diced)
In the method: Add the diced onions and cook till golden brown about 5 minutes
beef
In the method: Add the beef and season with salt and bouillon cube.
tomatoes (medium-sized)
In the method: Add tomatoes and leave to cook for about 3 minutes or till the tomatoes become
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tbsp oilIngredient note
Source: 1 onion ( diced)Ingredient note
Source: 1.5 lb beefIngredient note
Source: 2 tomatoes (medium-sized)Ingredient note
Source seasoning: salt (to taste)Ingredient note
Source: 1 beef bouillon cube (or chicken)Ingredient note
Source: 8 cups collard greens (chopped or kale)
How to make it
0 of 5 steps completeMake room for Sukuma Wiki
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Stir in the collard greens or kale and cook till the leaves become tender.
A few questions you might have
What should I prepare first?
Start with this step: Get the oil preheated in the pan
Which preparation step should I plan for?
Set out the ingredients needed for the first cooking step.
What happens at the end?
Stir in the collard greens or kale and cook till the leaves become tender.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cheflolaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.