Cooking Ugali and Sukuma Wiki for lunch
April 14, 2020
Sukuma Wiki is a widely popular dish in Kenya and the rest of East Africa. Ugali served with collard greens. It's cheap and so easy that even I can do it. I've eaten it in Tanzania, Malawi and Zimbabwe as well. Can't wait to try it in Uganda! Though I've seen it cooked many times, it's the first time I had a go.
So during Corona I cooked lunch, though with a little help from Suni. We were going to be 9, 3 of whom have enormous appetites
I went shopping:
2 kilos of Maize flour
1 bundle of collard greens
1 tomato
Blue Band margarine
This was supplemented with more collard greens, some spinach and the leaves from the spring onions from the garden.
Preparation
Finely chop 1 large tomato
Finely chop the onion leaves
Wash and chop the collard greens, see the photo below:
I went shopping:
2 kilos of Maize flour
1 bundle of collard greens
1 tomato
Blue Band margarine
This was supplemented with more collard greens, some spinach and the leaves from the spring onions from the garden.
Preparation
Finely chop 1 large tomato
Finely chop the onion leaves
Wash and chop the collard greens, see the photo below:
Here is everything prepared:
Close up of the fortified maize flour (pleasing to see the nutritional information):
Cooking proceedure:
It's easier to prepare the Ugali first. So boil up a pot of water, the pot shown below was almost 3/4s full. Once its boiling, take out a cup full just incase you need to add some back later. Stir in the maize flour. We used almost 2kg. For people with regular appetites, 2kg is ample for about 12 people. Do not add salt. It's just maize flour and water!
It's easier to prepare the Ugali first. So boil up a pot of water, the pot shown below was almost 3/4s full. Once its boiling, take out a cup full just incase you need to add some back later. Stir in the maize flour. We used almost 2kg. For people with regular appetites, 2kg is ample for about 12 people. Do not add salt. It's just maize flour and water!
You have to keep it moving, so use a large wooden spoon. It gets heavy. The maize flour absorbs all the water and it's a question of keeping it cooking on a low gas to get the consistency just right. It doesn't want to be wet. More dry than anything. Once you are happy, turn it out on to a large plate.
Now get the greens cooked:
Heat up the Blue Band in another pan, add the onion. After a few minutes, add all of the collard greens. Keep on stirring it. It reduces down just like spinach does. Add the tomato. Add a bit of salt and pepper. Keep stirring then leave for a bit on low heat.
Now get the greens cooked:
Heat up the Blue Band in another pan, add the onion. After a few minutes, add all of the collard greens. Keep on stirring it. It reduces down just like spinach does. Add the tomato. Add a bit of salt and pepper. Keep stirring then leave for a bit on low heat.
