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
- Bring water to a boil in a heavy-bottomed sufuria or saucepan.
- Reduce heat slightly and slowly add the maize flour while stirring with a mwiko (wooden stick) or cooking spoon to avoid lumps.
- Keep stirring until the mixture thickens and pulls away from the sides of the pot.
- 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
- Heat oil in a pan or sufuria over medium heat.
- Add onions (and garlic if using) and sauté until soft.
- Add the chopped sukuma wiki and stir to mix with the onions.
- Season with salt (and stock cube if using).
- Cover and cook for 3–5 minutes, stirring occasionally. Avoid overcooking so the greens stay vibrant and slightly crisp.
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