African Recipes

Once again, I had this recipe on here, and the blogosphere seems to have eaten it right up.  The Kikuyu tribe are mostly responsible for this dish.  I’ve had it a few times in the homes of those we visited in Nairobi.  While it is pretty dense, it is filling and inexpensive to make.  It is also our sponsored child’s favorite dish.  He writes about it in nearly every single letter he sends to us.  And so, my precious little Mr. Mwangi, this one is for you.


10-12 small potatoes peeled and diced

1 lb. maize

1 lb. of beans or peas

1 bunch of pumpkin leaves (baby spinach works well here)

1 large onion chopped

2 T. vegetable oil.

3 c. water

Saute the onion in oil until softened.

Add potatoes and cook 3-5 minutes.

Add water to cover potatoes and salt to taste.

Add maize and beans and bring to a boil.

Add greens, then cover and let cook.

Remove pot from heat when potatoes are soft and greens are cooked through.

Drain & reserve water.

With a  potato masher, mash the mixture together gradually adding reserved water to moisten.  Mixture should be firmer than mashed potatoes, but not too stiff.

Best served with beef or chicken stew.

Sukuma Wiki

This recipe was posted at some point, but it disappeared. I am sure it has nothing to do with my extensive technological expertise. * Ahem *.

Anyway, Sukuma Wiki in Kiswahili means “push the week”.  As the name implies, this is an inexpensive, healthy dish that will help push or stretch your menu through the week.

2 T. oil, butter, or fat of your choice (In Kenya there used to be a fat called “Cowboy” that was delicious here.  I don’t think it’s available anymore.

1 onion

1 tomato

1 large bunch of Sukuma (collard greens, mustard greens, kale, or amy combo of those)

½- ¾ c. water

1 t. – 1 T. Royco Mchuzi Mix-to taste (this is a spice blend that you can buy in Kenya. The only close comparison I’ve found here would be beef bouillon/season salt. )

Heat oil in a large pot and add the onions.  Saute til just tender stirring.  Add tomato and sauté.  Add sukuma and allow to begin wilting.  Add ½ c. water, Royco Mchuzi mix or salt to taste.  Let the mixture simmer until sukuma has reached desired tenderness.

Serve with ugali (thick maize meal mash) or chapati (delicious flat bread) I’ll post the recipes for both these staples for you.


3 c. water

3 c. milk (preferably whole)

3 tea bags of strong black tea

9 heaping teaspoons sugar

In some areas near the coast they also add about 1/2 t. of masala spice.

Combine all ingredients in large pot. Bring barely to a boil and remove from heat immediately. Yields 6 cups.

Chai in Kenya and much of Africa, is more than just a hot beverage. People stop whatever they are doing in order to join their friends in a warm cup of tea. It is a time to delve a little deeper into the lives of the people around you. It is a non-verbal acknowledgement that relationships are more important than the things that consume our daily lives. Chai is warm friendship in liquid form.


3 responses to “African Recipes

  1. Valerie, Nanny, Lynn (take your pick)

    September 19, 2011 at 7:55 am

    Would you make chai for me sometime? Thanks.

  2. Nancy

    September 24, 2011 at 8:44 pm

    WONDERFUL, simply WONDERFUL. Thank you Carrie.


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