Kenyan Sukuma Wiki & Sweet Potato Samosas

Ingredients

• 1 medium Sweet Potato
• 1 bunch Collard Greens
• 1/2 medium Onion
• 1 medium Tomato
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Vegetable Oil
• 8 wrappers Spring Roll Wrappers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1 medium sweet potato. Cut it into 2.54 cm cubes. Place the sweet potato cubes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the sweet potato and mash it in a bowl until smooth. Set aside.
2. 2Wash and finely chop the 1 bunch collard greens. Peel and finely chop the 1/2 medium onion. Peel and mince the 2 cloves garlic. Grate the 1 tsp ginger.
3. 3Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat (190.6°C / 190°C). Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
4. 4Add the 1 medium tomato (finely chopped), 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp salt, and 1/4 tsp pepper to the skillet. Stir well and cook for 5 minutes, allowing the flavors to meld.
5. 5Add the chopped collard greens to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the greens are wilted and tender. Remove from heat.
6. 6In the bowl with the mashed sweet potato, combine the cooked collard greens mixture. Stir everything together until well combined. Let the filling cool slightly.
7. 7Lay one of the 8 spring roll wrappers flat. Place about 2 tablespoons of the sweet potato and collard greens filling onto the wrapper, near one corner. Fold the wrapper to create a triangular or cylindrical samosa shape, sealing the edges with a little water if needed. Repeat with the remaining wrappers and filling.
8. 8Heat 5.08-7.62 cm of vegetable oil in a deep pot or Dutch oven to 175°C. Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas. Alternatively, bake the samosas on a baking sheet at about 205°C (200°C) for 20-25 minutes, flipping halfway, until golden brown and crisp.

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