📍 Where this dish comes from: Zanzibar, Tanzania · Zanzibar spice farms
Discover the history of this region →
Discover the history of this region →
Sukuma wiki — collard greens stretched to make the week’s food go further — is one of Kenya’s most common side dishes, traditionally cooked alongside beef, goat, or offal. In the handful of Kenyan communities where pork is part of the regular diet, this simple combination shows up just as often: thin- sliced pork browned hard, then finished together with the greens in the same pan.
What You’ll Need
Servings: 4 servings
Calories: 360kcal
Ingredients
- 1.5 lb pork loin or shoulder thinly sliced
- 2 tbsp oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 tomato diced
- 4 cups sukuma wiki (collard greens) chopped
- 1/2 tsp curry powder
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper, brown 4–5 minutes until cooked through. Set aside.
- In the same skillet, sauté onion 5 minutes until softened.
- Add garlic, cook 1 minute.
- Add tomato, cook 3 minutes until it breaks down.
- Stir in curry powder, cook 1 minute more.
- Add greens in batches, stirring until wilted, about 5–6 minutes.
- Return pork to the skillet, toss to combine, and season with salt and pepper.
- Serve hot.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 30g | Fat: 24g | Fiber: 3g
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Health Benefits
- Sukuma wiki (collard greens) delivers vitamin K, vitamin A, and fiber in a single serving.
- Pork loin is a lean cut that still provides a complete protein profile.
- Onion and garlic contribute antioxidant compounds that complement the dish’s iron content.
Pairs Well With
- Kenyan Kachumbari (Tomato & Onion Salad)
- Kenyan Roasted Root Vegetables, Rift Valley Style