Sukuma wiki

[1] In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their Swahili name, sukuma, and are often referred to as collard greens.

Flavor and texture also depend on the cultivar; the couve-manteiga and couve tronchuda are especially appreciated in Brazil and Portugal.

Sukuma wiki has been eaten for at least 2,000 years, with evidence showing that the Ancient Greeks cultivated several forms of both colewort and kale.

[3] In the Congo, Uganda, Tanzania and Kenya (East Africa), thinly sliced colewort are the main accompaniments of a popular dish known as ugali (also sometimes called sima, sembe or posho), a corn flour cake.

Fresh sukuma wiki leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%).