Ugali na Sukuma Wiki - Kenyan Cornmeal Porridge with Collard Greens

This vegetable dish is incredibly healthy and easy to make. Sukuma wiki can be made out of any leafy green, usually collards or kale. Eaten with a scoop of ugali, a stiff cornmeal porridge, ugali na sukuma wiki will you feel like your right in Kenya.

5 from 3 votes

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Course: Main Course, Side Dish

Cuisine: African, East Africa, Kenya

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Large pot or wok
Medium saucepan

Ingredients

Sukuma Wiki

1 lb Collard greens or kale
2 medium Tomato
1 large White onion, peeled and diced
1 tbsp Vegetable oil
½ tsp Each: ground cumin, coriander, and turmeric
2 tsp Kosher salt
2 tsp Fresh ground black pepper
1 large Lemon, juiced

Ugali

1½ cup White cornmeal (sub: yellow cornmeal)
1 tbsp Salted butter (or oil if preferred)
2 cup tap water

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Instructions

Sukuma Wiki

Rinse greens. Chop leaves and ribs into 1-inch pieces. Roughly chop the tomatoes.
Heat oil in deep pot or wok over medium-high heat. Add onion and cook over medium-high heat until softened, 7-8 minutes. Stir in coriander, cumin and turmeric. Then stir in the tomatoes and cook for another 2 minutes.
Add ⅓ of greens, stir for a minute to coat. Repeat process 2 more times. Stir in salt and lots of pepper. Add water, cover pot, lower heat to medium, and cook for 15 minutes covered, and 5-10 minutes uncovered until greens become tender and most of the liquid cooks off.
Remove from heat and set cover aside. Mix in lemon juice and adjust seasoning to taste. Serve hot with a chunk of ugali.

Ugali

While greens are cooking, bring water and butter to a boil. Reduce heat to low and whisk in cornmeal, one cup at a time to prevent lumps. Keep stirring vigorously with a wood spoon until it separates from the sides of the saucepan and takes on the aroma of roasted corn. Turn it out onto a serving plate and shape it into a round mound. Serve warm alongside sukuma wiki and other meat or vegetable stews.

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