Sukuma Wiki with Soft Ugali

⏱ 40 min · Serves 4

Kenya's best-loved everyday plate: collard greens stewed with onion, tomato and a hint of chilli, scooped up with pillowy white maize ugali. Cheap, fast and deeply satisfying.

Per serving: 515 kcal · 12.5g protein · 83.0g carbs · 14.0g fat

Ingredients

• 500g collard greens (sukuma wiki) or kale, stems removed, finely shredded
• 3 tbsp vegetable oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin (optional)
• 3 medium tomatoes, chopped
• 1 tbsp tomato paste
• 1 green chilli, finely chopped (optional)
• 1 tsp salt, plus more to taste
• 150ml water or vegetable stock
• Juice of 1/2 lemon
• 400g white maize flour (ugali flour)
• 1 litre water
• 1/2 tsp salt, for the ugali

Method

1. Heat the oil in a wide pan over medium heat and fry the onion for 6-8 minutes until soft and lightly golden.
2. Add the garlic, chilli and cumin and cook for 1 minute until fragrant.
3. Stir in the tomatoes and tomato paste and cook 5-6 minutes, pressing them down, until thick and jammy.
4. Add the shredded greens in handfuls, stirring so each batch wilts before adding more. Pour in the water, season with the salt, cover and simmer 10-12 minutes until tender but still green. Finish with lemon juice and check the salt.
5. Meanwhile, make the ugali: bring 1 litre water and 1/2 tsp salt to a boil in a heavy saucepan.
6. Sprinkle in about a third of the maize flour, whisking to a smooth porridge, and cook 2 minutes.
7. Lower the heat and add the remaining flour in stages, pressing and turning with a sturdy wooden spoon against the side of the pan until it forms a stiff, smooth dough that pulls away cleanly, 8-10 minutes.
8. Press the ugali into a wet bowl to shape a dome, then turn out onto a plate. Serve hot with the sukuma wiki, tearing off pieces of ugali to scoop up the greens.