When I had a chance to spend a few weeks in Kenya last May, one of the local foods that I really enjoyed eating was a dish of greens called sukuma wiki- I mentioned this dish several times in that post.
Sukuma wiki uses the local greens (colewart) and it is in the spirit of the dish to adapt it to any greens that are locally and cheaply available. In my case, it was kale bought on sale at the supermarket. It is flavored quite simply- like all the everyday Kenyan food I tasted- with onions and tomatoes, and salt. Nothing more.
Here is my not-really-a-recipe recipe for sukuma wiki. I use my cast iron skillet for this.
1. Wash, trim and shred or finely chop a heap of greens.
2. Heat 1 tbsp. oil.
3. Saute 1 medium chopped onion and 1 medium chopped tomato for a few minutes.
4. Season with salt and pepper.
5. Add greens and stir fry.
6. Cover and cook for a few minutes until the greens are tender.
I resist the temptation to add turmeric, chili powder, cumin and so on to this dish. Not that it would be a bad thing to turn this into a typical pale bhaji. But the simplest form brings back memories of being in the African market and buying big handfuls of shredded greens from the kanga-clad vegetable sellers, and of helping my colleague stir a pot of sukuma on the tiny stove in his bachelor kitchen.
Sukuma wiki goes with everything. It is nice to make a batch and keep on hand in the fridge, then use it in different dishes and as a side-dish for various meals. Rice and lentils are the classic companions for this dish, but we've eaten it with everything from instant noodles to spaghetti sauce.
My favorite way is to eat it for breakfast like this: Heat a small tortilla on a griddle (I like low-carb tortillas from Trader Joe's). Top with some mashed avocado, hot sauce, a heap of sukuma wiki and a fried egg. Fold over and enjoy the breakfast wrap. What a perfect way to start the day.
I eat a lot of avocados. I used to get very frustrated buying avocados because half of them would turn out to to be brown and unusable on the inside. Then I discovered this life-changing tip. It really works. Now I peek under the stem of the avocado at the store and only buy the ones that look green under the stem, then a couple of days on the counter and they are ready to eat (and will last in the fridge for several days if you want to wait). Now I have near-perfect avocados; the one in the pic below had a tiny brown spot but the rest was creamy green avocado.
* * *Over winter break, I was looking to sink my teeth into a juicy new mystery series, and remembered that someone had mentioned Elizabeth George- the author of the Inspector Lynley novels. I vaguely recall seeing a few episodes of the televised series on PBS years ago but had not read the books. I read the first two novels in the series and the writing is terrific. A Great Deliverance (Inspector Lynley, #1) which was a suspenseful and engrossing read but the ending was very disturbing. Payment in Blood (Inspector Lynley, #2) was a formula mystery- a theater production team in a remote castle is snowed in, there is a murder, one of them had to have done it and so on. I look forward to reading more of this series- have you read them?
Another interesting read was the very recently published Between You and Me: Confessions of a Comma Queen by Mary Norris. V and I are avid fans of the New Yorker magazine; Norris has worked for the magazine for decades as a copy editor. The book is part memoir, part rantings and ravings of a grammar stickler, with lots of meditation on the quirks of the English language. As a kid, I loved reading Wren and Martin (a high school English grammar textbook)- not that you would know that from reading this poorly-proofread blog. Word lovers and grammar nerds will enjoy this book. My favorite quote from the book: "Job of copy editor is to spell words right: put hyphen in, take hyphen out. Repeat. Respect other meaning of spell: spell writer weaves".
Oh and you must treat yourself to these two delightful, hilarious, warm and beautifully written essays-
Auld Lang Syne, Kamini Dandapani's memories of her paternal grandparents' home, featuring "the strangest cast of characters, a terrifying bathroom and a belligerent buffalo named Lakshmi".
Saapaadu Ready, Janani Sreenivasan's memories of travels with her mother's South Indian kitchen. "Take the best from all cultures. That's the best way of living I've found".
What have you been reading, cooking and eating these days? Happy February!