Traditional Kenyan Ugali with Sukuma Wiki

Ugali with Sukuma Wiki is one of the most iconic dishes in Kenya. Simple, nutritious, and affordable, it represents the heart of Kenyan cuisine. Ugali is a staple made from maize flour and water, while Sukuma Wiki is sautéed collard greens that perfectly complement the soft texture of ugali. The name “Sukuma Wiki” means “push the week” in Swahili, showing how this dish sustains families day after day.

Ingredients

For Ugali

• 2 cups of maize flour (cornmeal)
• 4 cups of water
• A pinch of salt

For Sukuma Wiki

• 1 bunch of fresh collard greens (sukuma wiki), chopped
• 2 tablespoons of cooking oil
• 1 onion, finely chopped
• 2 tomatoes, diced
• 1 teaspoon of salt
• 1 teaspoon of curry powder or spice mix (optional)

Instructions

Step 1 – Prepare the Ugali

1. Boil 4 cups of water in a large pot.
2. Add a pinch of salt.
3. Slowly pour in the maize flour while stirring with a wooden spoon to prevent lumps.
4. Keep stirring until the mixture thickens and pulls away from the sides of the pot.
5. Reduce heat and continue mixing for 3-5 minutes until firm.
6. Shape into a round mound and set aside.

Step 2 – Cook the Sukuma Wiki

1. Heat oil in a pan and sauté onions until golden.
2. Add tomatoes and cook until soft.
3. Stir in the chopped collard greens and season with salt and optional spices.
4. Cook for 5-7 minutes, stirring occasionally, until the greens are tender but still bright green.

Serving Suggestion

Serve the ugali hot with sukuma wiki on the side. Traditionally, ugali is eaten with the hands by pinching off a piece and using it to scoop up the greens. This dish pairs well with grilled meat, fried fish, or a simple stew.

Why This Dish Matters

Ugali with Sukuma Wiki is more than food – it is a cultural symbol of unity and resilience in Kenya. It is served at family tables, roadside eateries, and celebrations across the country. Preparing this dish at home brings a taste of authentic Kenyan hospitality.

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