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Kenyan cuisine may sometimes appear simplistic on the outside and yet be packed with bold and intense flavors that will pleasantly surprise you. One recipe that embodies this perfectly is the classic Kenyan sukumawiki na nyama (one-pot kale and beef). This hearty, wholesome dish is a staple in many Kenyan households, loved for its ease of preparation, nutritional value, and rich taste. Read on to find out how to make the most delicious one-pot kale and beef and for suggestions on what to serve it with.

The Essence of One-Pot Kale and Beef

Kenyan cooking often incorporates fresh, locally sourced ingredients, and this recipe is no exception. Kale, known locally as “sukuma wiki” (which translates to “push the week”), is a versatile leafy green that pairs beautifully with tender beef. The dish is often prepared as an everyday meal, served with staples like ugali, chapati, or rice.

Not only is this meal satisfying, but it’s also a fantastic way to incorporate nutrient-packed greens and lean protein into your diet. The minimal use of spices allows the natural flavors of the ingredients to shine through, making it a comforting and refreshing dish.

Ingredients for Kenyan Sukumawiki na Nyama

Beef – 1.5lb (about 1/2 kg): Cut it into small, bite-size cubes.

Kale – 3 bunches: Washed and finely chopped. If you can, please go for fresh kale bunches. The prepackaged kale tends to have a lot of tough midribs, and is also very roughly chopped. If you are new to this business of preparing fresh kale, here’s my short video on how to clean and chop fresh kale.

Note, you could choose to reduce or increase the ratio of kale to beef depeding on your prefeences.

Red onions – 1/2 cup: Finely chopped. If you are a garlic lover, mince two cloves of garlic and add it in soon after the onions cook down (see cooking steps below).

Red bell peppers 1/4 cup: Chopped. You could go wild with the colors. Does not have to be red or red only.

Tomatoes – 2 medium size: Grate your tomatoes for best results. Grating allows you to get rid of the skins and break down the tomato for better and quicker incorporation into the sauce. You could also just puree or very finely dice your tomatoes. I recommend fresh over canned tomatoes for this recipe although the difference is quite minimal.

Carrots – 2/3 cup: Just like with tomatoes, I like to grate my carrots too for best results. It allows for better and quicker incorporation into the sauce. Note that you could also very finely dice your carrots.

Seasoning mix (black pepper and beef masala) – 1 tsp each: This part is a little flexible, meaning you could switch these out with your own preferred seasonings (turmeric, paprika, curry powder, etc.). But do not overseason the dish or you’ll lose the natural flavors which are the real deal. Two seasonings are enough, in addition to salt to taste.

Cooking oil: The amount of cooking oil you’ll use depends on how fatty your meat is, and how much kale you plan to add to the dish. More or toughter kale may need a little more oil, and the reverse also applies. If the meat is too fatty, you may not need to add oil at all.

Steps for Cooking Kenyan Sukumawiki na Nyama

Prepare the Beef: Place the beef cubes in a deep pot and season with salt, black pepper, and beef masala. Add about a quarter cup of water and bring to a boil. Cover and simmer until all liquids dry up and the meat is fully cooked and tender. If you are cooking tough organic meat, increase the cooking time until the meat is tender to your liking.

Add the Aromatics: Add cooking oil to the meat, followed by the diced onions, and sauté until translucent, about 2-3 minutes. Stir in the minced garlic if using it and cook for another minute until fragrant.

Add Carrots and Tomatoes: First, add the carrots and cook for about two minutes. You want the carrots to cook and break down a little in the oil before introducing moisture from the tomatoes. I find that this step helps reduce the sweetness of carrots. Then, add the tomatoes. Stir well, cover, and let the mixture cook down into a thick sauce, about 5 minutes. Stir twice in between as tomatoes easily stick on the bottom and begin to burn.

Incorporate the Kale: Once the tomato liquid has reduced and the sauce has thickened, add the chopped kale to the pot. Mix well and cook for another 3-5 minutes until the kale is wilted but still vibrant green.
Season to Taste and Garnish: Add salt to your preference, then garnish with red bell peppers. Give the dish a final stir and remove it from the heat.

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Serving Suggestions for Kenyan Sukumawiki na Nyama

Kenyan Sukumawiki na Nyama is incredibly versatile. Traditionally, it’s paired with:

Ugali: A Kenyan staple made from maize/corn flour and water, which acts as the perfect accompaniment to soak up the flavorful juices. Here’s my ugali recipe for beginners, as well as my complete guide for you to make ugali wherever you are. The only ingredient, flour, is quite easy to find.

Rice: Steamed white rice or brown rice works wonderfully with Kenyan sukumawiki na nyama.

Chapati: Soft, flaky flatbread that complements the dish’s texture and flavors. My chapati recipe (which is quite renowned, I must say), is very easy to follow. Do check it out and give it a try.

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