In Swahili, sukuma means “push” and wiki “the week,” as in the day of the week. The name of this dish is a comment on how cheap it is to prepare: cheap enough to get you through the week until you get paid.
In Kenya, sukuma leaves can be purchased whole or pre-cut. Market vendors cut them thin, even thinner than angel hair pasta. They grip the tightly bound bundles while gently shaving off the layers with a firm hand that rivals that of a good barber. Sukuma can be your main dish or a side dish as part of a larger meal. A classic way to enjoy it is with ugali, cooked white cornmeal similar to firm semolina or polenta.
