Tanzanian Ugali with Sukuma Wiki
East Africa's daily bread: a stiff cornmeal porridge eaten with stewed collard greens. Simple, filling, and the foundation of countless meals.
Ingredients
- 2 cups white cornmeal (or maize meal)
- 4 cups water
- 1 tsp salt
- Sukuma wiki: 1 large bunch collard greens (thinly sliced), 1 onion (diced), 2 tomatoes (diced), 2 cloves garlic, 2 tbsp oil, salt
Instructions
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1
Sukuma: Heat oil in a pan. Sauté onion until soft. Add garlic and tomatoes, cook 5 minutes. Add collards and a splash of water. Cook 8-10 minutes until tender. Season with salt.
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2
Ugali: Bring water and salt to a boil. Gradually whisk in cornmeal to prevent lumps.
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3
Reduce heat to low. Stir constantly with a wooden spoon until very thick and pulling away from the sides, about 8-10 minutes.
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4
Press into a bowl to shape, then invert onto a plate.
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5
Serve ugali alongside the sukuma wiki. Tear off pieces of ugali with your hands and use them to scoop the greens.
