Zesty Kenyan Ugali with Sukuma Wiki and Tomatoes
Enjoy this vibrant and authentic East African dish featuring creamy ugali paired with savory sukuma wiki and zesty tomatoes.
Preparation
Get these tasks done before you start cooking.
Marinating the Tomatoes
- 1
Combine ingredients
In a bowl, combine the diced tomatoes, green chili, 1 tablespoon of vegetable oil, and salt.
- 2
Marinate
Allow to marinate at room temperature while preparing other components.
- 3
Stir occasionally
Stir occasionally.
Preparing the Sukuma Wiki
- 1
Heat oil
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Tip: Ensure the oil is not too hot to avoid burning the onions.
- 2
Cook onions
Add the onions and cook until soft and translucent.
- 3
Cook greens
Stir in the chopped greens, season with salt and pepper, and cook until they wilt, about 5 minutes.
Tip: Add a splash of water to the pan if the greens start to stick.
How to Make Zesty Kenyan Ugali with Sukuma Wiki and Tomatoes
Total time: 1 h 33 min · Yields 4 servings
- 1
Making Ugali
Bring water and salt to a boil in a saucepan, then slowly add maize flour while stirring continuously to prevent lumps.
- 2
Cooking Sukuma Wiki
Simmer the greens until tender and flavors meld together.
- 3
Preparing Tomatoes
Mix until juicy and well-marinated.
Chef's Tips
Further reading
Frequently asked questions
Can I use a different flour for ugali?
Traditional ugali is made with maize flour, but you can use polenta or coarse cornmeal if needed.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
You can prepare the sukuma wiki and marinated tomatoes ahead of time, but cook the ugali fresh for best results.
Is there a substitute for collard greens?
Kale or spinach can be substituted for collard greens.
How do I reheat ugali?
Reheat ugali by steaming or microwaving with a sprinkle of water to restore moisture.
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