The term sukuma means 'to push' and wiki means 'the week', together highlighting the affordability of a dish that sustains through the week until payday.
In Kenya, sukuma leaves can be bought whole or pre-cut, with vendors expertly slicing them thinner than angel hair pasta, demonstrating a high level of skill.
Sukuma is versatile, serving as a main dish or side, often paired with ugali, a traditional accompaniment made from cooked cornmeal, similar to grits.
This dish reflects the frugal lifestyle many embrace in Kenya, providing nourishment in a cost-effective manner that supports individuals and families on a budget.
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