Sukuma Wiki & Chapati

Sukuma Wiki & Chapati (adapted from Passion Fruit & Mangos

Chapati

  • 1 ½ cups whole wheat flour
  • 1 ½ cups white flour
  • 1 tsp salt
  • ½ cup shortening
  • 1 cup water

In a large bowl shift all purpose flour, wheat flour and salt. 

Add 1/4 a cup of shortening, using a pastry cutter or fork cut the shortening into the flour until crumbly in texture.

Add 1/2 a cup of water to the flour mixture.  Mix together, until a ball forms. The dough should be soft but not too sticky.

Allow the dough to rest for 20 minutes, covered in the bowl.

Lightly flour your work surface and cut the dough into 6 equal parts. I did this by shaping it into a log, cutting it in half and then cutting the halves into thirds. Roll each piece of dough out into a long coil. Roll the coils up into rounds.  Place the rolled coils on a plate, cover and let rest for another 20 minutes.

Lightly flour your work surface and rolling pin. Roll the rolled coils into flat rounds.

Heat a cast iron skillet at medium heat until hot. Dry fry the chapati until it starts to puff up.  Flip the chapati and cook until browned. Be careful not to burn it, you don't want it to end up dry and crisped, it should be nice and pliable.

Brush each chapati with melted salted butter. Wrap with foil to keep warm. If you want you can set your oven to it's lowest setting and let them sit in the oven and keep warm until ready to use.

 

Sukuma Wiki

  • 3 Tbs shortening
  • 1 lb ground beef
  • 1 large onion, sliced thin
  • 3 plum tomatoes, seeded and diced
  • 1 bullion cube
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground fennel
  • 1 tsp sugar
  • 1 tsp salt
  • 1 large bunch of collard greens, chopped into strips

Heat a large deep skillet over medium-high heat. Melt 3 Tbs of shortening, add 1 lbs of ground beef.  Cook the ground beef until brown. Using a slotted spoon, transfer the beef to a bowl and set aside.

In the same skillet add, onion, tomato and seasonings.  Cook the onions and tomatoes for 2-4 minutes, or until the just start to become tender.

Add the ground beef to the onion mixture. Stir together until combined.

Add the ribbons of collard greens to the skillet. Pile them all in and pile them high, don't worry they will wilt. Mix the collard greens into the meat until they are wilted and well combined. You want the greens to be tender with just a bit of bite.

Serve yourself a heaping helping of sukuma wiki with a few warm chapatis on the side.  Tear a piece of the chapati and use it to scoop up the sukuma wiki. Consume and enjoy!

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