Fill up a large bowl or kitchen sink with cold water and thoroughly rinse turnip greens. (About 2-3 times) Remove large, tough vein and slice greens. Then bring a large pot of water to boil. Add greens and cook for 7-10 minutes until just tender.

Transfer into ice cold water. Once cool enough to touch, strain with colander and then use your hands to squeeze out as much water as you can. Set aside.

Add sliced onions and diced tomatoes into a large skillet or fry pan. Bring to a gentle simmer. Cook, stirring occasionally until tomatoes are reduced into a chunky sauce.. Then add in canola oil and fry for 3-5 minutes. Season to taste (or slightly over) with salt. Stir in greens and cook for another 4-5 minutes or until desired tenderness of greens. Adjust seasoning if necessary.

Pad dry chicken thighs with a paper towel and transfer into a bowl. Add in all dried spices, maggi, salt and canola oil. Thoroughly rub chicken until completely coated. Let marinate for 15-20 minutes.

Grill on all sides for about 3-4 minutes, ensuring you get a slight char.

Blend tomatoes and onions with little to no water. In a medium sauce pan, heat palm until it just starts to smoke. Add in tomato paste and blended onions/tomatoes. Stir and cook for about 3-5 minutes. Season to taste. Add in grilled chicken with a cup of warm water. Cover and cook for 15-20 minutes until chicken is thoroughly cooked and sauce reduced. Serve with greens.

Bring 2 and a half cups of water to a gentle simmer in a medium sauce pot. In a separate bowl, mix 2 cups of cornmeal with about 2 cups of room temp water. Carefully add into simmering water. Reduce heat to medium and use a strong wooden spoon to stir occasionally. Cook for about 7 minutes; it will thicken. Then add in 1/3 cup of warm water, cover and cook for another 5-7 minutes. Use dominant hand and mix thoroughly, breaking any chunks until smooth.

Cut seran wrap or foil paper big enough to wrap fufu corn. Place on chopping board or flat surface. Set aside a bowl with warm water. Dip ladle in water (prevents sticking), then scoop dough or fufu unto seran wrap. Carefully raise edges into a bundle, twist 1-2 times and place on a plate twist side down. Repeat until all dough is used. Let cool for a few minutes to solidify. Unwrap and serve with kati kati and turnip greens.