Recipe origin: Kenya
Ingredients
- 2 Tablespoons oil
- 1 onion, chopped
- 1 tomato, chopped
- One bunch sukuma (kale or collard greens), chopped
- ½ cup water
- Salt
Procedure
- Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
- Add tomato and greens and sauté about 1 minute.
- Add ½ cup water and then add salt to taste. Let the mixture simmer until the sukuma is tender.
Serves 2.
Nyama choma is roasted or grilled meat, usually goat. The process of grilling meat in Kenya is different from the process of barbequing meat typically used in the United States. Basting (moistening the meat) and the use of herbs and seasonings (except salt and pepper) are not used in most Kenyan dishes. When eating nyama choma at a restaurant, the diner chooses from a selection of meat that is bought by the kilogram (1 kilogram equals about 2 pounds). It is grilled plain and brought to the table sliced into bite-sized pieces. It is often served with mashed vegetables.
The varied climate and geographical areas in Kenya are home to many different types of fruits. Some examples are mangoes, papaya, pineapple, watermelon, oranges, guavas, bananas (many varieties), coconuts, and passion fruit. Passion fruit juice is sold everywhere and is the most popular, known locally in English simply as "passion."
