Entree: Kenya – Nairobi & Central Kenya – Ugali with Sukuma Wiki (Firm cornmeal porridge served with sautéed collard greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 35 min

Ingredients

- 2 cups (240 g) maize meal (cornmeal/ugali flour)
- 4 cups (960 ml) water
- 1 tbsp (15 ml) unsalted butter or margarine (optional)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, sliced, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 lb (454 g) collard greens or sukuma wiki, washed, stems removed and chopped
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 small fresh chili (optional), finely chopped
- 1/2 cup (120 ml) water or stock for sautéing

Instructions

1. Bring 4 cups (960 ml) of water to a rolling boil in a heavy saucepan. Add 1/2 tsp (2.5 ml) salt.
2. Gradually pour in the maize meal while stirring constantly with a wooden spoon or stiff spatula to prevent lumps. Reduce heat to low.
3. Continue to stir and press the ugali against the sides of the pan until it thickens and pulls away from the pan, about 8–12 minutes. If using, stir in butter for a smoother texture. Shape into a round loaf with a spoon and keep covered and warm.
4. While the ugali is cooking, heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
5. Add the minced garlic and optional chili and cook 30 seconds, then add the chopped tomatoes and cook until they begin to break down, about 4–6 minutes.
6. Stir in the chopped collard greens with 1/2 cup (120 ml) water or stock, cover, and cook until wilted and tender, about 6–8 minutes. Season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper; taste and adjust.
7. Serve the sukuma wiki alongside portions of ugali. To eat traditionally, break off a piece of ugali, form a small scoop with your fingers, and use it to pick up the greens and sauce.