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