Recipe
🍳 BREAKFAST
Combo
South Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
South Sudanese · easy · serves 4
prep 15 min · cook 25 min
~633 cal · 25g protein · 87g carbs · 22g fat · 19g fiber · 6g sugars · 3g sat fat (estimated, per serving)
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Combo is one of South Sudan's most-loved everyday dishes, leafy greens (often a jute-mallow or spinach-type green) simmered with onion and tomato and enriched with groundnut (peanut) paste until the pot turns thick, creamy, and deeply savory. Spooned over rice, it is filling enough for breakfast or any meal.
Groundnuts and greens are staples across the Nile valley, and cooking them together is a resourceful, protein-rich way to feed a family. The peanut paste rounds the greens into a silky, nutty sauce with gentle warmth.
Cooked in Juba homes and across South Sudan, combo is comforting, sustaining food, the kind of green, nutty plate that turns a handful of leaves and a scoop of peanut paste into a satisfying rice-and-relish meal.
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Make it yours
✓ Naturally vegetarian, vegan and gluten-, dairy-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
6 cups leafy greens (jute mallow, spinach, or collards), chopped
1/2 cup groundnut (peanut) paste
1 onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
2 tbsp
to taste salt
4 cups cooked white rice, to serve
Instructions
1
Soften the onion, garlic, and tomatoes in the oil until jammy.
2
Add the greens with a splash of water and cook down until wilted and tender.
3
Loosen the groundnut paste with a little water, stir it in, and simmer 8 to 10 minutes until thick and creamy; season with salt.
4
Serve the peanut greens hot over bowls of white rice.
Juba Nile-valley home cooking.
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🌏 While it simmers, know your destination
📍
Juba. Asida belongs to the same family as ugali, posho, sadza, pap and fufu under other names, and the flour has to be sorghum, millet or maize: wheat turns it sticky because of the gluten. A piece is moulded in the right hand with a dip pressed into it, and that is what carries the stew.
🗺️
South Sudan. Cattle here are wealth, dowry and identity before they are meat, so milk and soured milk do more everyday work than beef does. Between the Nile and its tributaries the fish is abundant, dried and smoked as well as fresh, and the wetlands of the Sudd shape both the cattle year and what can be grown around it.
🌍
Africa. Much of what reads as timeless African cooking is younger than the Atlantic crossings. Maize, cassava, groundnut, chilli and tomato all arrived from the Americas after 1500 and pushed older crops aside; millet, sorghum, teff, yam and fonio are the ones that were already here, and the map still shows the join.
The story behind this dish is up top, worth a read while the pot works.
More from South Sudan
WalwalThe Nilotic staple: sorghum or millet flour rolled by hand into couscous-like granules and boiled into a thick porridge, eaten with milk or thin yoghurt.
KajaikFresh Nile fish simmered in a light tomato and onion stew, a staple lunch along South Sudan's rivers.
AseedaSouth Sudan's smooth sorghum dough dome, beaten glossy over the fire and eaten by hand from a shared bowl with mullah stew.
Browse all South Sudan recipes →
Good to know
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a South Sudan meal
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Kuindiong (Semolina Pudding)Dessert
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Frequently asked questions
What is Combo?
South Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
Where does Combo come from?
Combo is a South Sudanese dish from Juba, South Sudan.
Can Combo be made vegan, gluten-free, or dairy-free?
This Combo recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Combo safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Combo take to make?
About 40 minutes total (15 minutes prep, 25 minutes cooking), serving 4.
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