Ugali with Sukuma Wiki

Ingredients

• 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 the mixture is thick and pulls away from the sides of the 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 a serving platter using wet hands or a 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.