Entree: Kenya – Western Kenya – Ugali na Sukuma Wiki (Stiff cornmeal porridge served with sautéed collard greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 cups (960 ml) water
- 2 cups (240 g) maize meal (white cornmeal)
- 1 tsp (5 g) salt for ugali, plus more for greens
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1 lb (454 g) collard greens (sukuma wiki), stems removed and thinly sliced
- 1 small green chili, sliced (optional)
- 1/2 tsp (2.5 g) ground black pepper
- 1 vegetable bouillon cube (optional), crushed
- 1 tbsp (15 ml) lemon juice or vinegar (optional)

Instructions

1. Bring 4 cups (960 ml) water to a rolling boil in a medium saucepan. Add 1 tsp (5 g) salt to the water.
2. Reduce heat slightly. Gradually sprinkle maize meal into the boiling water while stirring briskly with a wooden spoon to avoid lumps. Continue stirring until the mixture thickens.
3. Cover and cook over low heat 5–10 minutes, stirring and turning the ugali against the sides of the pot until it becomes very stiff and pulls away from the pan. Shape into a smooth mound and remove from heat; keep covered.
4. While ugali cooks, heat oil in a large skillet over medium heat. Sauté the sliced onion until translucent, about 4–5 minutes.
5. Add minced garlic and optional green chili; cook 1 minute. Add chopped tomatoes and cook until they break down and become saucy, about 5 minutes.
6. Add the sliced collard greens and a splash of water (2–4 tbsp / 30–60 ml) if needed. Season with salt, pepper, and crushed bouillon cube if using. Sauté, stirring, until greens are tender but still bright green, about 6–8 minutes.
7. Finish sukuma wiki with a squeeze of lemon juice or a dash of vinegar if desired. Serve the sukuma wiki hot alongside portions of ugali, using the ugali to scoop up the greens.