Ugali with Sukuma Wiki Greens
Inspired by techniques from NYT Cooking and Serious Eats.
White maize meal cooked and pressed into a firm dome, served with greens cooked with onion, tomato and ginger.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Mix. Stir the maize meal into the 700 ml cold water in the saucepan until smooth.
- 2
Cook. Set over medium heat, pour 240 ml of the extra water around the edge, part-cover and cook 6-8 min until bubbling; stir hard 2 min to smooth out.
- 3
Firm. Keep folding and pressing the mixture against the pan over medium-low heat 15-20 min, adding a splash of the remaining water only if it is too stiff, until it pulls cleanly from the sides and smells toasty; cover off the heat 5 min.
- 4
Greens. Meanwhile, fry the onion in the oil 5 min, add the tomatoes, ginger and salt for 5 min, then the greens for 8-10 min until tender.
- 5
Shape. Turn the ugali into a wet bowl, invert onto a plate to make a dome and serve with the greens.
Storage
Best fresh; keep the greens covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- heavy saucepan with lid
- sturdy wooden spoon
- large frying pan
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 361 kcal |
| Protein | 8.2 g |
| Carbohydrate | 55.2 g |
| of which sugars | 4.8 g |
| of which free sugars | 0 g |
| Fat | 12.8 g |
| of which saturates | 1.1 g |
| Fibre | 8 g |
| Salt | 0.92 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
