🥬 Ugali & Sukuma Wiki

4 servings · prep 10 min · cook 25 min

Ingredients

• 400 g white maize flour
• 1 l water
• 600 g collard greens (sukuma)
• 2 onions
• 3 tomatoes
• 3 garlic cloves
• 3 tbsp oil
• 1 tsp cumin
• Lemon juice
• Salt

Method

1. For the ugali: bring the salted water to the boil and rain in the maize flour, whisking without stopping.
2. Switch to a wooden spoon and WORK the dough against the sides of the pan for 10 min: this hot kneading, and nothing else, gives a smooth rather than grainy texture.
3. Shape into a ball and turn it out onto a plate.
4. For the sukuma: fry the onions then the garlic and cumin, add the chopped tomatoes and reduce 5 min.
5. Add the finely shredded greens and cook 8 min uncovered, no longer, so they stay green.
6. Finish with lemon and salt. Eat with your hands: pinch off a piece of ugali, hollow it with your thumb and scoop up the greens.

Adapted from Tasty Thrifty Timely (YouTube)

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