Spiced Kenyan Sukuma Wiki Wraps with Peanut Sauce
A flavorful Kenyan-inspired wrap that combines the earthy taste of collard greens with a spicy kick and a rich peanut sauce for a satisfying meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Collard Greens
- 1
Heat olive oil
Heat olive oil in a large pan over medium heat.
- 2
Cook onions
Add the onions and cook until translucent.
- 3
Add spices
Stir in garlic, cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute.
- 4
Cook collard greens
Add the chopped collard greens and cook until wilted and tender.
Tip: Avoid high heat when cooking collard greens to preserve their vibrant color.
Making the Peanut Sauce
- 1
Combine ingredients
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and ginger until smooth.
- 2
Adjust consistency
Gradually stir in coconut milk until the sauce reaches desired consistency.
Tip: Adjust spice levels in the peanut sauce by tweaking the amount of ginger and lime.
How to Make Spiced Kenyan Sukuma Wiki Wraps with Peanut Sauce
Total time: 2 h · Yields 4 servings
- 1
Sautéing the Collard Greens
Begin by sautéing onions and spices, then add greens until tender.
- 2
Mixing the Peanut Sauce
Combine all sauce ingredients and adjust seasoning to taste.
- 3
Assembling the Wraps
Layer rice, collard greens, cucumbers, carrots, and peanut sauce onto the tortilla, then roll up tightly.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Can I make this ahead?
Yes, prepare the collard greens and peanut sauce in advance, and assemble the wraps just before serving.
What can I use as a substitute for collard greens?
Kale or Swiss chard can be used as a substitute if collard greens are not available.
How can I make the dish vegan-friendly?
Substitute honey with agave syrup or maple syrup, and ensure your tortillas are vegan.
What's the best way to reheat the wraps?
Reheat them in a dry skillet over medium-low heat until warmed through to maintain texture.
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