Sukuma is a popular vegetable in East Africa, particularly in Tanzania and Kenya. It belongs to the kale family and is known for its nutritious leaves, which are rich in vitamins A, C, and K. Sukuma is often sautéed or steamed and served as a side dish, commonly paired with staple foods like ugali or rice. In addition to its culinary uses, Sukuma is also valued for its health benefits. It is low in calories and high in fiber, making it a great choice for those looking to maintain a healthy diet. The vegetable is typically grown in home gardens and local farms, contributing to food security in the region.