Entree: Tanzania – Northern Tanzania – Sukuma Wiki (Sautéed collard greens with tomatoes and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) collard greens (sukuma wiki), stems removed and thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (7 7/8 oz (225 g))
- 2 cloves garlic, minced (0.21 oz (6 g))
- 2 medium tomatoes, chopped (10 oz (300 g))
- 1 small green chili, sliced (optional) (0.18 oz (5 g))
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 1 lb (450 g) collard greens (sukuma wiki), stems removed and thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (225 g)
- 2 cloves garlic, minced (6 g)
- 2 medium tomatoes, chopped (10 oz / 300 g)
- 1 small green chili, sliced (optional) (5 g)
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
2. Add the garlic and sliced green chili (if using) and cook 1 minute until fragrant. Add the chopped tomatoes and cook down until they soften and release their juices, about 5 minutes.
3. Add the thinly sliced collard greens to the pan, tossing to combine with the tomato-onion mixture. If the pan seems dry, add 1–2 tbsp (15 to 30 ml) water to help wilt the greens.
4. Sauté the greens for 8–12 minutes, stirring occasionally, until tender but still bright green. Season with salt and black pepper and stir in lemon juice if using.
5. Serve hot as a main vegetable entree with ugali, rice, or as part of a larger Tanzanian meal.

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
2. Add the garlic and sliced green chili (if using) and cook 1 minute until fragrant. Add the chopped tomatoes and cook down until they soften and release their juices, about 5 minutes.
3. Add the thinly sliced collard greens to the pan, tossing to combine with the tomato-onion mixture. If the pan seems dry, add 1–2 tbsp water to help wilt the greens.
4. Sauté the greens for 8–12 minutes, stirring occasionally, until tender but still bright green. Season with salt and black pepper and stir in lemon juice if using.
5. Serve hot as a main vegetable entree with ugali, rice, or as part of a larger Tanzanian meal.