Sukuma wiki

Ingredients

Quantities for 4 servings.

• 700 g Collard greens, finely shredded
• 2 piece Onion
• 4 piece Tomatoes
• 4 clove Garlic
• 50 ml Vegetable oil
• 1 tsp Ground cumin
• 1 piece Lemon
• to taste Salt and pepper

Method

1. Strip the tough stems from the leaves, roll the leaves up and shred them fine.
2. Fry the onion in oil until soft, add the garlic and cumin and warm them a minute.
3. Add the chopped tomatoes and cook seven minutes, until they collapse into a paste.
4. Add the greens, salt them and stir. They collapse by half within a minute.
5. Add half a cup of water, cover and stew ten minutes; the greens should soften but stay green.
6. Finish with lemon juice and serve with ugali or rice.