Vegetable Sukuma Recipe
Stir-fried greens served with a side of rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Ingredients
Rice Ingredients
Method
Cooking the Rice
- 1
Rinse the Rice
Rinse 1 cup of rice under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 18-20 minutes until all the water is absorbed.
- 3
Fluff the Rice
Once cooked, remove from heat and let it sit covered for another 5 minutes. Then, fluff the rice with a fork.
Cooking the Sukuma
- 4
- 5
Heat the Oil
In a large skillet or frying pan, heat 2 tablespoons of vegetable oil over medium heat.
- 6
- 7
Add Tomatoes
Stir in the diced tomato and cook for another 2-3 minutes until the tomatoes soften.
- 8
- 9
Season the Sukuma
Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper over the sukuma. Stir well and cook for about 5-7 minutes, or until the sukuma is wilted and tender.
- 10
Serve
Serve the stir-fried sukuma alongside the fluffy rice.
