Greens with tomatoes (Sukuma wiki) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 121) by Hawa Hassan and Julia Turshen

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Accompaniments: Sweet-and-sour braised lamb with tamarind (Denningvleis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark leafy greens of your choice for kale or collard greens.

  • cwlittlemisspiemaker on May 20, 2026

    We loved this as a flavorful veggie dish with a side of plain rice. It was easy and quick to make. The brightness of the lemon works well with all the spices.

  • billie109210 on February 18, 2026

    Something new that we had never had before and were pleasantly surprised

  • lholtzman on August 06, 2024

    This is good. I like the acidity the lemon adds at the end.

  • mpo on May 04, 2023

    This was very good, made it with Milk Street Kenyan coconut chicken,

  • dzant on March 13, 2021

    I loved this! Used canned tomatoes b/c all I had and mix of kale and collards.

  • jenburkholder on February 14, 2021

    Very tasty! The sharpness of the lemon was great.

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