Ugali and Sukuma Wiki

Method

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1. For the sukuma, heat the oil and cook the onion for 8 minutes until soft and lightly coloured.

   Mark done Start 8 min timer

2. Add the garlic and coriander for 1 minute, then the tomatoes, and cook 8 minutes until they break down.

   Mark done Start 1 min timer

3. Add the shredded greens with the water, salt and pepper. Stir, cover, and cook 8 to 10 minutes only, until tender and still bright green.

   Mark done Start 8 min timer

4. Uncover, let any liquid cook away, and finish with the lemon juice.

   Mark done

5. For the ugali, bring the water and salt to a boil in a heavy pan.

   Mark done

6. Add about a third of the maize meal, whisking, and cook 3 minutes to a smooth porridge.

   Mark done

7. Add the rest of the maize meal in a steady stream while stirring with a strong wooden spoon. It will become very stiff very quickly.

   Mark done

8. Now press and turn the mixture against the side of the pan, folding it over itself, for 8 to 10 minutes on low heat. It should become smooth and start pulling cleanly away from the pan.

   Mark done Start 8 min timer

9. Shape it into a dome in the pan, cover, and steam 3 minutes.

   Mark done

10. Turn out onto a plate in one piece. Serve with the sukuma, tearing off pieces of ugali by hand to scoop up the greens.

    Mark done

Chef’s Tips

• Turn and press the ugali for ten minutes. Undercooked, it tastes raw and grainy.
• Greens for eight minutes only. They should stay green.
• A heavy pan and a strong wooden spoon. This takes real effort.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Nyama choma
• A stewed meat or beans
• Pili pili

Storage & Reheating

Ugali is best fresh; it firms up cold and can be sliced and fried. Sukuma keeps 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.