Ugali with Sukuma Wiki
The iconic Kenyan staple - creamy cornmeal ugali served with sautéed collard greens. A comfort food that brings families together.
Prep Time
10 mins
Cook Time
25 mins
Servings
4 people
Ingredients
- •2 cups maize flour (unga wa ugali)
- •4 cups water
- •1 bunch sukuma wiki (collard greens)
- •2 tomatoes, diced
- •1 onion, sliced
- •3 cloves garlic, minced
- •2 tablespoons cooking oil
- •Salt to taste
Instructions
- 1
Boil 3 cups of water in a heavy-bottomed pot. Add a pinch of salt.
- 2
Once boiling, reduce heat to medium. Gradually add maize flour while stirring with a wooden spoon (mwiko).
- 3
Continue stirring vigorously to prevent lumps. Add more flour until the mixture becomes thick and pulls away from the sides.
- 4
Cover and let steam for 5 minutes on low heat. Shape into a mound.
- 5
For sukuma wiki: Heat oil in a pan, sauté onions until golden.
- 6
Add tomatoes and garlic, cook until soft.
- 7
Add chopped sukuma wiki, stir well, and cook for 5-7 minutes until tender.
- 8
Season with salt and serve alongside the ugali.
Chef Tips
- •The key to perfect ugali is constant stirring and the right water-to-flour ratio.
- •Use a flat wooden spoon (mwiko) for authentic texture.
- •Sukuma wiki tastes best when slightly crunchy, don't overcook it.
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