Yes, you read it right -- sukuma wiki can be fancy too. And why not? It’s one of the green leafy vegetables with a good amount of iron and in these tough times, it’s a good idea to keep your nutrition on point.
For a cheesy twist, we will infuse a little cheddar cheese in the meatballs mix and top them up with some extra cheese.
If you’re a cheese lover, this will be quite a treat. Sauté some sukuma wiki and toss them together in the meat balls pan for a super delicious and fun-to-create meal.
What you will need:
500g minced meat
1 teaspoon garlic ginger paste
1 teaspoon black pepper
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1 and 1/2 teaspoon curry powder
Juice of 1/2 lemon
Salt to taste
250g grated cheddar cheese
1 tablespoon oil
1 bunch sukuma wiki (kale/collard greens), shredded
2 tomatoes diced
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1 onion sliced
What to do:
Marinate the minced meat with 1 teaspoon of garlic ginger paste, 1 teaspoon of curry powder, 1 teaspoon of black pepper and salt to taste.
Squeeze half of the lemon juice. Add a handful of the cheddar cheese (not all of it, reserve the rest for topping) and mix until well combined.
Using your hands, mould your meatballs to the desired size and shape.
In a pan over medium heat, add 1 tablespoon of oil. Once the oil is hot, add the meatballs and sauté until golden brown. The meat will produce its own juices. Let it cook until almost all the liquid has evaporated.
Sprinkle the cheese on top and cover with a tight lid so that the cheese can melt.
In a separate wok over medium heat, add half a tablespoon of oil. Add the onions and sauté until soft.
Add the diced tomatoes and sprinkle half a tablespoon of curry powder. Add some salt to taste. Mix well and then add the shredded sukuma wiki.
Cook for about 5 to 8 minutes or until the sukuma is soft and has shrunk. Once cooked, use a fork to pick it from the wok to the sides of the meatballs pan.
Sprinkle the sukuma on the sides of the meatballs pan. This will infuse the sukuma flavour with the cheesy meatballs flavour and make one outstanding combo.
Serve as a meal on its own or with some ugali if you wish.
(Photos: Chef Ali Mandhry)