In Swahili, Sukuma means “to push” and Wiki means “the week,” like the day of the week. The name of this dish is a commentary on how cheap it is to make—cheap enough to get you through the week until you get paid.
In Kenya, sukuma leaves can be purchased whole or pre-cut. The market vendors slice them thin, even thinner than angel hair cake. You hold the tightly tied bundles and gently shave them with a steady hand that is in no way inferior to that of a good barber. Sukuma can be your main dish or a side dish to a larger meal. A classic way to enjoy this is with ugali, cooked white cornmeal, similar to solid grits or polenta.
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