COPPER🇰🇪 Kenya
Ugali na sukuma recipe
A hearty dish of maize porridge and sautéed greens.
Ingredients
- 500 g maize flour
- 1000 ml water
- 300 g sukuma wiki (kale)
- 1 onion
- 1 tomato
- 2 tbsp vegetable oil
- 1 tsp salt
How to make Ugali na sukuma
- In a large pot, bring 1 liter of water to a vigorous boil over high heat, ensuring it reaches a rolling boil.
- Gradually add 500 g of maize flour while stirring continuously with a wooden spoon to avoid lumps from forming.
- Cook the mixture for 10-15 minutes, stirring often until it thickens and pulls away easily from the sides of the pan.
- In a separate pan, heat 2 tablespoons of vegetable oil over medium heat until it's hot, ideal for sautéing onions.
- Add 1 chopped onion and sauté for about 5 minutes until it becomes translucent and slightly golden in color.
- Next, stir in 1 diced tomato and 300 g of chopped sukuma wiki (kale), cooking for 5-7 minutes until the greens are wilted.
- Season the sukuma wiki with salt to taste, stirring to combine evenly before serving.
- Serve the sukuma wiki hot alongside your prepared ugali, creating a comforting meal.
What is Ugali na sukuma?
Ugali na sukuma is a traditional dish from Kenya, cooked in a pan, and takes about 30 minutes from start to finish. It is built around maize flour and sukuma wiki (kale). The recipe below uses 7 ingredients and is written out step by step.
How long does Ugali na sukuma take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on maize flour. The method runs to 8 steps, the longest being 10 minutes.
Any tips for making Ugali na sukuma?
Stir constantly while adding maize flour for a smooth ugali.
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