Ugali na Sukuma Wiki

🧂 Ingredients

• 2 cups Maize flour (fine-grain)(Fine-grain maize flour, also known as cornmeal or corn flour, is essential for the correct texture of ugali.)
• 4 cups Water(Use cold water for the initial mixing to prevent lumps.)
• 500 g Collard greens (sukuma wiki)(Wash thoroughly and remove tough stems. Finely shred or chop the leaves.)
• 1 Onion(Medium-sized, finely chopped.)
• 2 Tomatoes(Medium-sized, finely chopped or grated.)
• 3 tbsp Vegetable oil(Such as sunflower, canola, or vegetable blend.)
• 1 tsp Salt(Or to taste, for seasoning the sukuma wiki.)

👨‍🍳 Instructions

1. 1

   Prepare the Ugali: In a medium saucepan, bring the 4 cups of water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low.

   ⏱️ 5 minutes
2. 2

   Gradually whisk in the maize flour, about 1/4 cup at a time, ensuring each addition is incorporated before adding more. Continue whisking until a smooth, lump-free batter forms. The mixture will start to thicken.

   ⏱️ 5 minutes
3. 3

   Once all the flour is incorporated and the mixture is smooth, switch to a sturdy wooden spoon or a heatproof spatula. Stir vigorously and continuously, pressing the ugali against the sides of the pot to break down any lumps and achieve a very thick, firm consistency. The ugali should pull away from the sides of the pot. Continue cooking and stirring for at least 10-15 minutes to ensure the flour is fully cooked and the ugali is firm.

   ⏱️ 15 minutes
4. 4

   Prepare the Sukuma Wiki: While the ugali is cooking, heat the vegetable oil in a large skillet or frying pan over medium heat (approx. 180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.

   ⏱️ 5 minutes
5. 5

   Add the chopped tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes have softened and broken down, releasing their juices, about 5-7 minutes.

   ⏱️ 7 minutes
6. 6

   Add the shredded collard greens to the skillet. Stir well to combine with the onion and tomato mixture. Season with salt. Cover the skillet and let the greens wilt and cook until tender-crisp, about 5-10 minutes, stirring occasionally. Avoid overcooking; the greens should retain some vibrant color and a slight bite.

   ⏱️ 10 minutes
7. 7

   Serve: To serve, traditionally, a portion of the firm ugali is scooped out using a hand (or a spoon) and placed onto a plate. The sautéed sukuma wiki is then served alongside the ugali.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The consistency of ugali is key: it should be stiff enough to hold its shape when scooped and firm enough to be eaten with hands.
• ✓Stirring the ugali constantly and vigorously, especially in the final stages, is crucial to prevent lumps and achieve a smooth texture.
• ✓For a richer flavor in the sukuma wiki, a small piece of garlic can be minced and sautéed with the onion.
• ✓Eating ugali with your hands is traditional and enhances the experience. Ensure your hands are clean.

🔄 Variations

• Serve ugali and sukuma wiki with a side of rich beef stew (stewed beef).
• Incorporate cooked beans (like kidney beans or black-eyed peas) into the sukuma wiki for added protein and texture.
• Add a pinch of chili flakes to the sukuma wiki for a touch of heat.

🥗 Nutrition

Per serving