Ugali With Sukuma Recipe
Ugali Dish Served with Sautéed Collard Greens
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Ingredients
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Ugali Ingredients
Sukuma Ingredients
Method
Ugali Preparation
- 1
Boil Water
In a large saucepan, bring 4 cups of water to a boil over medium heat.
- 2
Add Maize Flour
Once the water is boiling, reduce the heat to low and gradually add 2 cups of maize flour while stirring continuously with a wooden spoon to avoid lumps.
- 3
Cook Ugali
Continue stirring for about 10-15 minutes until the mixture thickens and pulls away from the sides of the pan. If desired, add 1 tsp of salt during this process.
- 4
Shape and Serve
Once cooked, use a wet wooden spoon to shape the ugali into a round mound. Cover and keep warm until ready to serve.
Sukuma Preparation
- 5
Prepare Collard Greens
Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
- 6
Sauté Onions and Garlic
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5 minutes. Add 2 minced garlic cloves and sauté for another minute until fragrant.
- 7
Add Tomatoes
Chop 1 medium tomato and add it to the skillet. Cook for about 3-4 minutes until the tomato softens.
- 8
Cook Collard Greens
Add the chopped collard greens to the skillet, stir well, and cook for about 5-7 minutes until the greens are tender. Season with salt to taste.
- 9
Serve
Remove from heat and serve the sautéed collard greens alongside the ugali.
