Ugali With Sukuma Wiki

Instructions

1. Prepare the Ugali: In a medium saucepan, bring the Water and Salt from the Ugali ingredients to a rolling boil over medium-high heat.
2. Gradually add the White Maize Flour from the Ugali ingredients, a little at a time, while continuously stirring with a wooden spoon. Reduce heat to low.
3. Continue stirring vigorously, breaking up any lumps, until the mixture thickens into a firm dough-like consistency that pulls away from the sides of the pan. This should take about 5-8 minutes. Cook for an additional 2-3 minutes, pressing it against the sides of the pot to ensure it's cooked through. Remove from heat and cover.
4. Prepare the Sukuma Wiki: Heat the Vegetable Oil from the Sukuma Wiki ingredients in a large skillet or pot over medium heat.
5. Add the Red Onion from the Sukuma Wiki ingredients and sauté until softened, about 3-5 minutes.
6. Stir in the Tomato from the Sukuma Wiki ingredients and cook for another 3-4 minutes, until it breaks down slightly.
7. Add the Collard Greens from the Sukuma Wiki ingredients to the skillet. Season with Salt and Black Pepper from the Sukuma Wiki ingredients.
8. Sauté the greens, stirring occasionally, until they are tender-crisp and bright green, about 5-7 minutes. Do not overcook.
9. To Serve: Scoop portions of Ugali onto plates. Serve immediately with the Sukuma Wiki on the side. Ugali is traditionally eaten by hand, using a small piece to scoop up the greens.