105. Ugali na Sukuma Wiki


Ugali is a staple in most Kenyan households, made from maize (corn) flour and water. It is usually served with sukuma wiki, a leafy green vegetable similar to kale or collard greens. “Sukuma wiki” translates to “push the week” in Kiswahili, meaning it’s a budget-friendly dish that helps stretch meals. This combination is filling, nutritious, and widely loved across Kenya.

Ingredients

For the ugali

  • 2 cups maize flour (unga ya ugali)
  • 4 cups water

For the sukuma wiki

  • 1 bunch of sukuma wiki (kale), finely chopped
  • 1 medium onion, chopped
  • 1 tablespoon cooking oil
  • Salt to taste
  • 1 clove garlic, minced, or 1 beef/chicken stock cube (optional)

Method 

  1. Bring water to a boil in a heavy-bottomed sufuria or saucepan.
  2. Reduce heat slightly and slowly add the maize flour while stirring with a mwiko (wooden stick) or cooking spoon to avoid lumps.
  3. Keep stirring until the mixture thickens and pulls away from the sides of the pot.
  4. Cover and let it steam on low heat for about 2 minutes. Stir again, then remove from the heat and mold into a dome shape.

Frying Sukuma Wiki
  1. Heat oil in a pan or sufuria over medium heat.
  2. Add onions (and garlic if using) and sauté until soft.
  3. Add the chopped sukuma wiki and stir to mix with the onions.
  4. Season with salt (and stock cube if using).
  5. Cover and cook for 3–5 minutes, stirring occasionally. Avoid overcooking so the greens stay vibrant and slightly crisp.

Plate the ugali and scoop the sukuma wiki beside it. Serve immediately while hot.

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