Kicha:
Place the whole wheat and all-purpose flours and salt in a large bowl and whisk well to combine. Using your hands, mix in the water. The batter will be like a very thick pancake batter.
Line a plate with paper towels and set aside. Set a 12-inch nonstick skillet over medium heat and add 1 tablespoon of the oil, tilting the pan so the oil lightly greases the bottom of the pan. Once the oil is hot, add half the dough to the skillet and use wet fingertips to gently and carefully press the dough into a wide circle that covers the surface of the skillet. Cover the skillet and cook until the top of the dough is glossy and the underside is golden brown, about 3 minutes. Carefully flip the bread over, cover, and cook until the second side is browned, another 2 to 3 minutes. Transfer the flatbread to the prepared plate, adding the remaining 1 tablespoon oil to the pan, and repeat the process with the remaining dough. Serve immediately while the breads are warm, or let cool to room temperature to use for Kicha Fit Fit. Leftover breads can be stored in a plastic bag at room temperature for a day and rewarmed in a skillet over low heat.
Sukuma Wiki: A versatile vegan recipe made to stretch out all week
A dish of greens to make meals go further, from In Bibi’s Kitchen, by Hawa Hassan with Julia Turshen.
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A dish of greens to make meals go further, from In Bibi’s Kitchen, by Hawa Hassan with Julia Turshen
CBC Life · comments
This recipe for Sukuma Wiki is featured in the Kenya section of
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, written by Hawa Hassan, with Julia Turshen. As they note below, this vegan dish of seasoned greens with tomatoes calls for collard greens — or you can use kale or any dark, leafy greens. Choose your favourite, what's affordable, or what's available, with this recipe that's made to be versatile.
A quick, vegan dish from In Bibi’s Kitchen, by Hawa Hassan with Julia Turshen.
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CBC Life · comments
(Photography by Khadija M. Farah & Jennifer May)
“When asked why they chose whatever recipe they shared, almost every bibi said it was because it was something that was easy to make,” reads the intro to In Bibi’s Kitchen The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, written by Hawa Hassan, with Julia Turshen. “This is home cooking, which means you can make everything yourself with widely available and affordable ingredients,” they say of the recipes presented in their cookbook. Featured in the Kenya section, this vegan dish of black-eyed peas and tomatoes in peanut sauce is a meal to turn to any night you please.