Ugali with Sukuma Wiki

⏱ 35 min · Serves 4

A beloved East African staple, this comforting meal pairs firm, smooth ugali — a dense cornmeal porridge — with vibrantly spiced collard greens sautéed with tomato and onion. Simple, satisfying and deeply nourishing, it comes together in under 40 minutes with pantry basics.

Per serving: 390 kcal · 8.0g protein · 72.0g carbs · 8.0g fat

Ingredients

• 400g white maize flour (posho/ugali flour)
• 800ml water (plus extra as needed)
• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, chopped
• 500g sukuma wiki (collard greens or kale), stems removed, leaves thinly sliced
• 1 tsp ground cumin
• ½ tsp turmeric
• Salt to taste
• Fresh chilli, sliced, to serve (optional)

Method

1. Bring 800ml of water to a rolling boil in a medium heavy-based saucepan over high heat.
2. Gradually pour in the maize flour in a steady stream, stirring constantly with a wooden spoon to avoid lumps.
3. Reduce heat to medium-low and continue stirring vigorously for 8–10 minutes until the ugali thickens and pulls cleanly away from the sides of the pan. It should be very stiff and smooth. Cover and keep warm on the lowest heat.
4. Meanwhile, heat the vegetable oil in a large frying pan over medium heat. Add the sliced onion and cook for 5 minutes until softened and lightly golden.
5. Add the garlic and cook for 1 minute until fragrant. Stir in the cumin and turmeric and cook for 30 seconds.
6. Add the chopped tomatoes and cook for 4–5 minutes, stirring occasionally, until they break down into a thick sauce.
7. Add the sliced sukuma wiki in batches, stirring each addition until wilted before adding more. Season generously with salt and cook for a further 5 minutes until tender and well coated in the sauce.
8. To serve, wet a bowl or your hands and shape portions of ugali into domed rounds. Plate alongside the sukuma wiki and garnish with fresh chilli if desired.