Sukuma Wiki

Origin

Grown in Kabondo, Homa Bay — Cut this morning. Between the field and your door, this harvest passes through two pairs of hands.

The journey

1. 01

   Harvested

   Kabondo, Homa Bay — Cut, dug or landed at first light.

2. 02

   Sorted

   Kabondo collection point — Hand graded, weighed and labelled.

3. 03

   Cooled

   Kisumu hub — Held in breathable crates, never frozen.

4. 04

   Dispatched

   Nairobi — Night transit, delivered the next morning.

Growing Practices

• Outer-leaf harvest
• Compost fed

Storage

Damp cloth in the fridge, three days.

In the Kitchen

• With ugali and fried onion
• Blanched with groundnut

Ugali, fish stew and sukuma

45 min · serves 4

Nutrition

Vitamin K

Very high

Vitamin C

120 mg / 100g

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