Yes, you read right. Raw kale/sukuma tastes really good in a salad like this. It is a light meal which is very filling and loaded with nutritious ingredients that are locally available. The sweetness of the mango works well in the salad. I used an Alphonso mango (embe dodo).




  • 3 tablespoons chopped red onions (put 1 teaspoon of salt for about 5 minutes)
  • 1/4 cup chopped sukuma/kale
  • 1/4 cup diced mango
  • 1/4 cup diced avocado
  • 1/4 cup diced cucumber with skin on
  • 1/4 grated carrots


  • 1 teaspoon fermented milk  or plain yogurt
  • 1 teaspoon fresh lime/lemon juice
  • A pinch of sea salt
  • a pinch of freshly ground black pepper


  • 1 small skinless chicken breast or chicken thigh
  • A pinch of seas salt
  • A pinch of cayenne pepper
  1. Cut the chicken into 1-inch cubes, season with salt and pepper, heat pan, add virgin coconut/olive oil and brown the chicken pieces for about 4 minutes per side. You can add a little broth to avoid drying out the chicken.
  2. Mix the dressing ingredients and then pour over the salad and toss it to coat it well.