Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, wet fry sukuma wiki. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Wet fry sukuma wiki is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Wet fry sukuma wiki is something which I have loved my whole life. They are fine and they look wonderful.
Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. It is often served and eaten with ugali (made from maize flour). In Tanzania, Kenya and many parts of East Africa, colewort are more commonly known by their Swahili name, sukuma.
To get started with this recipe, we have to first prepare a few components. You can have wet fry sukuma wiki using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Wet fry sukuma wiki:
- Prepare 1 bunch sukuma wiki chopped
- Make ready 1 big onion chopped
- Prepare 2 big tomatoes chopped
- Prepare 2 royco cube
- Make ready Cooking oil
So back to my beef 'wet fry'. What makes this meal such a popular delicacy has got to do with two main things. The amount of time needed to. Sukuma Wiki- A healthy and economical braised collard greens full of flavor and Spice.
Steps to make Wet fry sukuma wiki:
- Fry onions till almost golden brown
- Add tomatoes fry till it forms a uniform paste
- Add royco cubes and mix well
- Add sukuma wiki and steam for about three minutes as you mix
- It's ready to serve!
Sukuma wiki is a very rustic African dish, enjoyed in many parts of East African countries like Kenya, Tanzania- just to name a few. It is a Swahili phrase meaning, "to stretch the week" especially when paired Ugali. Sukuma wiki — Swahili for "stretch the week" — is a ubiquitous dish in East African. Nutritious and tasty, it is a way of "stretching" out kitchen resources. Stir-fry has indeed became one of those dishes that you will immediately link to Asia cuisine when you hear it.
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