SUKUMA WIKI with sweet Potato

After imbibing more wine than water over Thanksgiving weekend, I decided to take a few days off from drinking. Do you ever take a few days off from alcohol?
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Tonight I made, “Kenyan Braised Collard Greens and Ground beef (Sukuma Wiki) by The Domestic Man, which was featured on Skinnytaste’s website. This meal may sound exotic, but it uses ingredients that you probably already have at home. Other than the collard greens and jalapeño, I had everything at home already!
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The spices of this dish were fantastic. Cumin, coriander, pepper, ginger, cinnamon, and turmeric were all blended together to make this recipe so savory. The flavors from the spices, onion, and garlic oozed onto the ground beef and sweet potatoes (my own addition). My tastebuds didn’t know what to concentrate on first!
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It’s a shame I made this meal tonight on the same day that I decided to not drink. This meal was incredible, and I think, with the right wine, would have been a 5 grape pairing!
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A Rioja or Left Bank Bordeaux would be able to stand up to the meatiness and saltiness of the meal while enhancing their fruity characteristics (cherry, plum, currants). A Gewürztraminer would make sure that the jalapeño in the meal would not be too overpowering but due to its sweetness and body, could stand up to the beef. A Cabernet Franc, often with baking spice and leathery characteristics, would bring out the umami meatiness of the beef and even the collard green. What would you chose? Any other ideas?

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