Ugali with Sukuma Wiki
Jump to recipeIngredients
- 2 cups white cornmeal (maize flour)
- 3 cups water
- 1 tsp salt
- 2 lbs fresh collard greens, stems removed and leaves chopped
- 3 medium tomatoes, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 tsp salt
- 1 beef or vegetable bouillon cube (optional)
- 1/2 cup water for sukuma wiki
Instructions
- 1
Bring 3 cups of water and 1 tsp salt to a boil in a heavy-bottomed saucepan.
- 2
Gradually add cornmeal while stirring continuously with a wooden spoon to prevent lumps.
- 3
Reduce heat to low and cook for 15-20 minutes, stirring frequently, until mixture is thick and pulls away from sides of pan.
- 4
Meanwhile, wash and chop collard greens, removing thick stems.
- 5
Heat oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.
- 6
Add garlic, coriander, and cumin. Cook for 1 minute until fragrant.
- 7
Add diced tomatoes and cook until they break down and form a sauce, about 5 minutes.
- 8
Add chopped collard greens, salt, pepper, and bouillon cube if using.
- 9
Add 1/2 cup water, cover and simmer for 10-15 minutes until greens are tender.
- 10
Shape ugali into a mound on serving platter using wet hands or wooden spoon.
- 11
Serve hot ugali alongside the sukuma wiki, traditionally eaten with hands by pinching off pieces of ugali to scoop up the greens.
- 12
"title": "Ugali with Sukuma Wiki",
- 13
"total_time": "40 minutes",
- 14
"prep_time": "15 minutes",
- 15
"photo_url": "https://images.unsplash.com/photo-1604329760661-e71dc83f8f26?w=1200&q=80&auto=format&fit=crop"