Name of Recipe: Sakkuma Wikki / Sukuma Wikki
Number of People: 3 - 4
Ingredients:
* 900 g kale or collard greens or spinach, chopped
* 2 tablespoons flour
* 1 lemon, juice of
* oil (for frying)
* 1 onion, quartered
* 2-3 tomatoes, Halved
* 1 chili pepper, chopped (optional)
* salt
* cayenne pepper or red peppers
Preparation:
Fill bowl to 500ml level, and steam the greens you're using (chard or whatever) in the varoma until they are nearly tender. Remove and set aside. Drain liquid from bowl (I reserve to use as stock or whatever in something else)
Drop chilli (if using)onto running blades, speed 6
Add onion, chop 3 seconds, speed 5
Add tomatoes. 2 seconds speed 5. (if I'm using tinned tomatoes I add it after sauteeing)
Add oil. 100o / speed 1 / 4 mins. Add spices to taste.
Meanwhile, mix lemon juice, flour and small amount of water together in a separate bowl / glass.
Add lemon/flour mix, and cook until smooth (c 2 mins / 100oC / speed 1.5
Add greens. 90oC / speed 2 (unless you chopped them, then speed 1) / until fully tender (c 2 mins)
Serve with Ugali
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