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East Africa · 25m · Easy

Ugali with sukuma wiki

Maize meal and collard greens. The weekday workhorse of millions of Kenyan tables.

This isn't fancy. It isn't trying to be. It's the food that fed a country, and it deserves the same attention as the showier dishes.

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Method

  1. 01
    15m

    Make ugali

    Boil water. Add salt. Slowly add maize meal, stirring constantly with a wooden spoon. Reduce heat. Keep stirring until it pulls away from the sides. Cover, rest 5 min.

  2. 02
    8m

    Cook sukuma

    In a separate pan, sauté onion in oil. Add tomatoes, cook down. Add sukuma, salt. Stir until wilted but still bright green.

  3. 03
    1m

    Serve

    Shape ugali into a mound. Serve sukuma alongside. Tear ugali with the right hand, scoop.

From the source

Why this dish tastes the way it does

Ugali is the quiet backbone of Kenyan food. It appears at every meal in many homes and costs almost nothing. The hand-eating is not poverty — it's tradition, with roots across East Africa.

Served at

Every day. Weekdays especially.

Pairs with

Sukuma wiki, a stew, or just tea

Per serving

380 kcal

Calories

10 g

Protein

68 g

Carbs

8 g

Fat

9 g

Fiber