Sukuma Wiki with Classic Ugali

Ingredients

• Maize flour

  250 g

  $0.28

• Kale

  1 large bunch (300 g)

  $1.00

• Onions

  1 medium

  $0.22

• Tomatoes

  2 medium

  $0.55

• Vegetable oil

  2 tbsp

  $0.09

• Stock cubes

  1 cube

  $0.10

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Wash kale leaves thoroughly, remove tough stems, and slice finely into ribbons.

2. 2

   Heat vegetable oil in a skillet, sauté chopped onion until lightly golden, then add diced tomatoes and cook until pulpy.

3. 3

   Add sliced kale and crumbled stock cube with a splash of water, cooking for 6 to 8 minutes until tender yet vibrant.

4. 4

   In a separate pot, bring 600 ml of water and salt to a rolling boil.

5. 5

   Gradually stir in the maize flour, stirring continuously with a wooden spoon to prevent lumps.

6. 6

   Press and turn the firming porridge against the sides of the pot for 8 to 10 minutes until it forms a smooth, cohesive mound.

7. 7

   Serve mounds of hot ugali accompanied by the seasoned greens.