Ugali with Sukuma Wiki

Instructions

1. 1

   Bring 3 cups of water and 1 tsp salt to a boil in a heavy-bottomed saucepan.

2. 2

   Gradually add cornmeal while stirring continuously with a wooden spoon to prevent lumps.

3. 3

   Reduce heat to low and cook for 15-20 minutes, stirring frequently, until the mixture is thick and pulls away from the sides of the pan.

4. 4

   Meanwhile, wash and chop collard greens, removing thick stems.

5. 5

   Heat oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.

6. 6

   Add garlic, coriander, and cumin. Cook for 1 minute until fragrant.

7. 7

   Add diced tomatoes and cook until they break down and form a sauce, about 5 minutes.

8. 8

   Add chopped collard greens, salt, pepper, and bouillon cube if using.

9. 9

   Add 1/2 cup water, cover, and simmer for 10-15 minutes until greens are tender.

10. 10

    Shape ugali into a mound on a serving platter using wet hands or a wooden spoon.

11. 11

    Serve hot ugali alongside the sukuma wiki, traditionally eaten with hands by pinching off pieces of ugali to scoop up the greens.