Kenyan · beginner
Kenyan Sukuma Wiki With Spiced Minced Beef
A comforting central Kenyan staple featuring tender chopped collard greens rapidly sauteed with seasoned ground beef, ripe tomatoes, and aromatic cumin.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large skillet over medium-high heat. Add diced red onion and sauté for 3 minutes until translucent.
- 02
Add minced garlic, ground cumin, and turmeric; stir constantly for 1 minute until fragrant.
- 03
Add the ground beef, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until browned.
- 04
Stir in diced tomatoes and salt, cooking for 3 minutes until tomatoes soften and release their juices.
- 05
Pour in beef broth to deglaze the bottom of the skillet, scraping up any browned bits.
- 06
Add sliced collard greens in batches, tossing continuously for 5 minutes until wilted yet vibrant green.
- 07
Season to taste with extra salt if needed, remove from heat, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Chiffonade Greens Sautéing
Cutting leafy greens into very thin ribbons to minimize cooking time while trapping aromatic fat and broth.
Notes from the kitchen
- Slice collard greens into thin ribbons to ensure rapid, even cooking without losing color.
- Ensure the beef is completely browned before adding liquid for maximum depth of flavor.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
