Ugali and sukuma wiki form one of Kenya’s most familiar everyday meals: firm maize porridge paired with affordable, nourishing braised greens.
The ugali is stirred until smooth and firm, while collard greens cook quickly with onion, tomato, and garlic so they stay tender and savory.
Add the cornmeal gradually while whisking, then switch to a sturdy wooden spoon once the mixture becomes too thick for a whisk.
Serving Suggestions
Serve hot as a complete vegetarian meal or alongside beans, grilled meat, or fish.
Recipe Notes
Ugali is best fresh. Refrigerate leftover greens for three days; reheat ugali covered with a spoonful of water.
Kenyan Ugali with Sukuma Wiki
Firm Kenyan maize ugali served with tender collard greens cooked with onion and tomato.
Equipment
- Medium heavy saucepan
- Large skillet
- Sturdy wooden spoon
- Whisk
- Chef’s knife
Ingredients
Ugali
- 4 cups water
- 2 cups fine white maize meal or white cornmeal
- 1/2 tsp fine salt
Sukuma Wiki
- 2 large bunches collard greens stems removed and leaves thinly sliced
- 2 tbsp neutral oil
- 1 large yellow onion thinly sliced
- 2 medium tomatoes diced
- 2 cloves garlic minced
- 3/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1/4 cup water
Instructions
Cook the Sukuma Wiki:
- Wash and dry the collard greens, then slice them into thin ribbons. Heat the oil in a skillet and cook the onion for 6 minutes until softened.
- Add the tomatoes and garlic and cook for 4 minutes. Add the greens, salt, pepper, and water. Cover for 3 minutes, then uncover and cook for 6 to 8 minutes until tender but still green.
Make the Ugali:
- Bring the water and salt to a boil in a heavy saucepan. Whisk in one-third of the maize meal gradually until smooth.
- Reduce the heat to low. Add the remaining maize meal in small additions, stirring firmly with a wooden spoon after each, until the ugali is smooth, very thick, and pulls from the pan, about 10 minutes.
Serve:
- Cover the ugali and rest it for 3 minutes. Turn it onto a plate or shape portions with a damp spoon.
- Serve immediately with the warm sukuma wiki.
Notes
- Different maize meals absorb water differently; add a little extra hot water if the ugali firms before the meal is fully cooked.
- Do not overcook the greens; a little texture keeps the dish fresh and appealing.
Nutrition
Calories: 360kcalCarbohydrates: 67gProtein: 11gFat: 8gSaturated Fat: 1gSodium: 520mgFiber: 11gSugar: 6g