Sukuma

Sukuma is a traditional East African leafy vegetable that belongs to the Brassica family, closely related to kale and collard greens. It is scientifically known as Brassica oleracea var. acephala and is widely cultivated and consumed in countries such as Kenya, Tanzania, Uganda, and other parts of East Africa. The plant features dark green, wrinkled leaves that grow in a loose, open formation, distinguishing it from cabbage varieties.

The vegetable thrives in cool climates and is particularly resilient to drought conditions, making it well-suited to the East African environment. Sukuma is typically grown in small-scale farms and home gardens, serving as an important source of nutrition for local communities. The plant can be harvested multiple times, with farmers cutting the outer leaves while allowing the inner leaves to continue growing.

Sukuma is highly valued for its nutritional content, containing significant amounts of vitamins A, C, and K, as well as calcium, iron, and dietary fiber. It is low in calories and fat, making it a healthy addition to daily diets. The leaves are commonly prepared by boiling, steaming, or stir-frying, often cooked with onions, tomatoes, and spices. In Kenyan cuisine, it is frequently served alongside ugali, a traditional cornmeal staple food.

Beyond its culinary uses, sukuma holds cultural significance in East African societies, where it represents food security and agricultural heritage. The plant's ability to grow in various soil conditions and its long harvesting period make it an economically important crop for smallholder farmers. Traditional medicine practices in some communities also utilize sukuma leaves for their purported health benefits.

The vegetable is known by different names across East Africa, including sukuma wiki in Kenya, which translates to "push the week," reflecting its role in helping families stretch their food supplies through the week.