Ugali with sukuma wiki
Firm white maize porridge served with kale sautéed with tomato and onion, the everyday meal on most Kenyan tables.
Photo : Catherine Amia · CC BY-SA 4.0
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Strip the stems from the kale, roll the leaves and slice them into thin ribbons. Wash and drain.
- For the sukuma wiki, heat the oil in a sauté pan and brown the onion for 5 minutes. Add the garlic, then the tomatoes, and cook down for 5 minutes with a pinch of salt.
- Add the kale a handful at a time, stir, cover and cook for 8 to 10 minutes, stirring, until tender. Finish with a squeeze of lemon.
- For the ugali, bring the water to the boil in a heavy-based saucepan with a pinch of salt.
- Rain in the maize flour while stirring hard with a wooden spoon to prevent lumps.
- Lower the heat and keep stirring and pressing the dough against the sides for 8 to 10 minutes, until it is stiff and pulls away from the pan.
- Turn the ugali out onto a plate and shape it into a dome. Serve with the sukuma wiki, tearing off pieces of ugali by hand to scoop up the greens.
“Sukuma wiki” means “push the week” in Swahili, because this cheap dish helps stretch the budget until the next payday. Ugali is eaten with the right hand, pinched into a small ball and hollowed to pick up the greens.
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