Platters of tender, slow-braised sukuma wiki (colewort greens), kachumbari (tomato-onion relish), and still more piri-piri piled up on the table alongside starchy ugali (cornmeal mush) and irio, a pale green mash punctuated by corn kernels that deserves a place of honor in the global pantheon of comfort foods.
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Colewort Barracks was a military installation at Portsmouth, Hampshire. It was also known as St Mary's Barracks.
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In domestic refrigerators, fresh colewort can be stored for about three days. Once cooked, they can be frozen and stored for greater lengths of time.
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In 1902, the church was closed for two years so that much-needed work on the foundations could be carried out. During this period, St Mary's Colewort, a chapel of ease, served as the temporary parish church.
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The plant is very similar to kale. Not to be confused with the Southern American derived colewort, with the better known broken English name "collard greens". Collard greens are a different preparation, cooking and seasoning of kale entirely.
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Crambe cordifolia, the greater sea-kale, colewort or heartleaf crambe ( syn. Crambe glabrata DC.), is a species of flowering plant in the family Brassicaceae, native to the Caucasus. It has gained the Royal Horticultural Society's Award of Garden Merit.
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The seed oil of the rape plant is rich in erucic acid. The name erucic means "of or pertaining to Eruca", which is a genus of flowering plants in the family Brassicaceae. The genus includes colewort (E. sativa), which today is better known as arugula (US) or rocket (UK).
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Sukuma wiki has been eaten for at least 2,000 years, with evidence showing that the Ancient Greeks cultivated several forms of both colewort and kale. In the Congo, Uganda, Tanzania and Kenya (East Africa), thinly sliced colewort are the main accompaniments of a popular dish known as Ugali (also sometimes called sima, sembe or posho), a corn flour cake. Sukuma wiki is mainly lightly sauteed in oil until tender, flavored with onions and seasoned with salt, which can be served either as the main accompaniment or as a side dish with preferred meat (fish, chicken, beef, pork). Fresh sukuma wiki leaves can be stored for up to 10 days if refrigerated to just above freezing (1 °C) at high humidity (>95%).
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Ugali and sukuma wiki A bundle of sukuma (collard greens) Sukuma wiki is an East African dish made with collard greens, known as , cooked with onions and spices. It is often served and eaten with ugali (made from maize flour). In Tanzania, Kenya and many parts of East Africa, colewort are more commonly known by their Swahili name, sukuma, and are often referred to as collard greens. It is also commonly mistaken for kale.
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Young collard plants growing in a container Collard refers to certain loose- leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard is part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name "collard" comes from the word "colewort" (the wild cabbage plant).
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Many types of grain should be grown, because each has a different purpose: flax, barley, wheat, maslin, colewort seed and rapeseed were mentioned.Eliot, 57 He explained the different uses of each, and how each contributes to the growth of the colonies. Grasses mentioned are hard grass, spire grass, "foreign artificial" grass and two English grasses: La Lauren and St. Foin.Eliot, 63 “As we ought to propagate various sorts of Grain and Grass, that so we may have the advantage of all sorts of Land and Seasons, so we should adapt out Tillage to the various sorts if Land which we Improve”.
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The barracks were described in the Chronicles of Portsmouth (1823) as: : "...presenting a fine range of buildings, three stories high, having in front a parade-ground of large size, at one extremity of which is a building corresponding in style, formerly used as an armoury. In the front is a bold armorial sculpture of the English arms in alto relievo. Behind is a second space of ground with ranges of stabling; and on the opposite side, the apartments of the officers of the Royal Artillery. […] On the site of the barracks anciently stood a Conventual building dedicated to the Virgin Mary; and the large burial-ground called St. Mary's was the colewort or cabbage garden or close".
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In the 1st century AD, Pliny included what he called cyma among his descriptions of cultivated plants in Natural History: "Ex omnibus brassicae generibus suavissima est cyma," ("Of all the varieties of cabbage the most pleasant-tasted is cyma"). Pliny's descriptions likely refer to the flowering heads of an earlier cultivated variety of Brassica oleracea, but comes close to describing modern cauliflower. In the Middle Ages early forms of cauliflower were associated with the island of Cyprus, with the 12th- and 13th-century Arab botanists Ibn al-'Awwam and Ibn al-Baitar claiming its origin to be Cyprus. This association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewort, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of the island, until well into the 16th century.
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