Paleo Kenyan Sukuma Wiki Stir-Fry with Grilled Ugali and Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 bunches kale, chopped 1 onion, thinly sliced 4 cloves garlic, minced 2 tablespoons coconut oil 1 cup almond flour 2 cups cassava flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1 can (14 oz) coconut milk 6 medium carrots, peeled and chopped 3 zucchinis, chopped 2 red bell peppers, chopped 2 yellow bell peppers, chopped 1/4 cup fresh cilantro, chopped 1 lemon, juiced

Instructions

1. a. In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add onion and garlic, sautéing until softened. b. Stir in the kale and cook until wilted. Set aside. c. In another pan, whisk together almond flour, cassava flour, salt, and pepper. Gradually add coconut milk, stirring to combine. Cook over medium heat until thickened, forming a gravy like consistency. d. Preheat the oven to 400°F (200°C). Toss chopped carrots, zucchinis, and bell peppers in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 20 minutes, or until tender. e. Meanwhile, shape the gravy like mixture into round ugali cakes. Grill over medium heat for 3 4 minutes per side until golden brown. f. Combine Sukuma Wiki stir fry with roasted vegetables and cilantro. Drizzle with lemon juice and serve alongside the grilled ugali.

Chef’s Insight

The combination of flavors and textures in this recipe makes it an ideal Paleo-friendly meal.

Notes

This recipe is perfect for a Paleo diet and can be easily adapted to accommodate various dietary restrictions.