Okra Soup
50 min · 498 kcal · African
Sukuma wiki
The everyday Kenyan side of collard greens shredded fine and stewed with onion and tomato until just tender and glossy. Eaten with a hot ball of ugali, it is the plate of greens that gets a household through the week.
Instructions
- Strip the thick centre stems from the 250 g of collard greens. Stack the leaves a few at a time, roll them into a tight cigar and slice across into fine ribbons about 3 mm wide. Wash the shreds in plenty of cold water, then drain and shake dry.
- Heat 1 tbsp of vegetable oil in a sufuria or heavy saucepan over medium heat. Add 1 small of finely chopped onion with a pinch of the salt and fry 4 minutes, stirring, until softened and just turning golden at the edges.
- Stir in 1 medium of chopped tomato and 1 finely chopped green chilli. Cook 4 minutes over medium heat, pressing the tomato with the spoon, until it collapses into a thick pulp and the oil separates a little at the sides.
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272kcal
9gprotein
33gcarbs
15gfat
14gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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