Quick Ugali and Sukuma Recipe for a Balanced Meal

Kenya’s food culture is as vibrant as its people, and nothing screams home more than a plate of ugali and sukumawiki. These two are a staple in nearly every Kenyan household, loved for their simplicity, affordability, and ability to satisfy even the hungriest of appetites.

The combination of ugali—a stiff maize meal porridge—and sukumawiki—deliciously sautéed collard greens—is not just a meal; it’s a Kenyan tradition. And let’s not forget the game-changer: adding a perfectly ripe avocado to the mix! The aroma wafting from the kitchen and the earthy taste of ugali paired with sukuma is pure magic. Whether you’re here to rediscover a favorite or master the art of making this cherished dish, you’re in the right place.

In this article, we’ll take you step-by-step through an easy recipe to prepare ugali and sukumawiki that serves four people. Along the way, we’ll also explore the common hiccups many face when preparing this dish and share a personal story to keep it fun and relatable.

Ingredients

For Ugali:

• 4 cups of water
• 2 cups of maize flour (also called cornmeal)
• A wooden cooking stick (mwiko)—your trusty companion for this task

For Sukumawiki:

• 1 bunch of sukumawiki (collard greens), finely chopped
• 1 onion, sliced
• 2 tomatoes, diced
• 2 tablespoons of cooking oil
• Salt to taste
• Optional: A clove of garlic or a pinch of spices like cumin for extra flavor

Method

1. Cooking Ugali

1. Boil the Water: In a medium-sized pot, bring the water to a rolling boil.
2. Add Maize Flour Gradually: Reduce the heat slightly and start sprinkling maize flour into the boiling water while stirring continuously with your mwiko. The trick is to avoid lumps!
3. Form a Thick Paste: As the mixture thickens, keep adding flour gradually and stirring. This is where the magic happens—you want the ugali to be firm yet malleable.
4. Cook and Fold: After adding enough flour, fold the ugali by pressing it against the pot with your mwiko. Let it cook for 8–10 minutes while folding occasionally.
5. Shape and Serve: Once it forms a cohesive mound, it’s ready. Transfer it to a plate and shape it into a dome if you’re feeling fancy.

2. Sukumawiki Recipe

1. Heat the Oil: In a pan, heat the cooking oil over medium heat.
2. Sauté the Onions: Add the sliced onions and cook until golden brown. This step is where you can make or break the Sukuma; too little oil or overcooking the onions can ruin the taste.
3. Add Tomatoes: Stir in the diced tomatoes and cook until soft, forming a thick sauce.
4. Add Sukumawiki: Toss in the finely chopped greens and stir. Cook for about 5 minutes until they wilt but still retain their vibrant green color.
5. Season: Add salt to taste and any optional spices you like. Avoid over-salting; sukuma tastes better when it’s fresh and lightly seasoned.

Challenges When Cooking Ugali

Here are some challenges you may face when cooking ugali, especially as a beginner:

1. Lumpy Texture: Adding maize flour too quickly without stirring properly can result in lumps. The key is to sprinkle the flour gradually while stirring continuously.
2. Undercooked Ugali: Removing the ugali from the heat too soon can leave it tasting raw. Ensure it cooks for 8–10 minutes while folding and pressing it against the pot.
3. Sticking to the Pot: If the heat is too high or there’s insufficient water, the ugali may stick to the bottom of the pot, making it harder to stir and clean afterward.
4. Too Soft or Too Hard: Adding too much water or flour can lead to overly soft or rock-hard ugali. The secret is finding the perfect balance by adding flour gradually while stirring.
5. Uneven Consistency: Improper mixing or not folding the ugali properly can result in sections that are harder or softer than the rest.
6. Burnt Ugali: Leaving it unattended or not adjusting the heat can cause the bottom layer to burn, which may affect the flavor of the whole dish.
7. Difficulty in Stirring: Ugali becomes thicker as it cooks, requiring strength to stir and fold properly. Beginners may find this physically demanding.
8. Dry or Floury Taste: Using too much flour without thoroughly incorporating it into the mixture can leave the ugali tasting floury or dry.

By practicing and mastering the technique of gradually adding flour, consistent stirring, and adjusting the heat, you can overcome these challenges and make perfect ugali every time!

Why Ugali and Sukumawiki Make the Perfect Balanced Meal

This humble dish is more than just tasty—it’s incredibly nutritious. Ugali provides energy-packed carbohydrates, while sukumawiki is rich in vitamins, minerals, and fiber. Together, they make a wholesome meal that’s not just good for the stomach but also easy on the wallet. Add a slice of avocado, and you’ve got healthy fats to round out the meal.

Personal Thoughts

As a child, I wasn’t a fan of ugali and sukumawiki. I’d cringe at the sight of greens on my plate, wondering why adults enjoyed this “boring” food. Fast forward to adulthood, and this dish is now my ultimate comfort food. It’s funny how tastes evolve—today, the smell of onions sizzling in the pan and the warm embrace of freshly cooked ugali feels like home.

That said, mastering ugali was no easy feat. My first few attempts were disastrous: the ugali either stuck to the pot like glue or had an uncooked floury taste. But practice makes perfect. Now, I’ve got the hang of it, and nothing beats the satisfaction of scooping ugali with my hands and pairing it with flavorful sukuma.

Sukumawiki, on the other hand, was easier to master. My only hiccups involved burning onions or forgetting to add salt or even adding to much salt. Once you find the right balance, it becomes second nature. So, grab your mwiko, and let’s get cooking! Don’t forget the avocado—it’s the cherry on top (or should we say, the butter on ugali?).

Dont forget to let me know your first experience cooking Ugali and Sukuma.