A Taste of Kenya: Ugali and Sukuma Wiki
In today’s recipe, I am going to show you how to make one of Kenya’s most delicious and popular meals, Ugali and Sukuma. You may ask yourself, what does the name mean, am here to tell you. Ugali is the Swahili name for baked or cooked Maize flour, and sukuma wiki has two names, Sukuma, which means push, and wiki, which means week. In full, sukuma wiki means “Push the week”.
The name sukuma wiki is given because it is a cheap vegetable, which makes it an affordable meal for any family. in English, Sukuma Wiki is Collard Green
This article explores the Kenyan staple dish of ugali and sukuma wiki, providing a brief explanation of the dish, its nutritional benefits, and a simple recipe to try at home.
Ugali and Sukuma Wiki: A Kenyan Culinary Duo
Ugali, a dense cornmeal dough, and sukuma wiki, a dish of collard greens or kale, form a beloved and essential part of Kenyan cuisine. Hilary Kimuyu of Nairobi News describes ugali as “made from cornmeal that is added to boiling water and heated until it turns into a dense block of cornmeal paste,” while sukuma wiki is “the nutritious green leafy vegetable often cooked in oil with a few diced tomatoes, onions, and flavoured with spices.”
Nutritional Powerhouse
Beyond its cultural significance, this dish offers a powerful nutritional punch. According to Rehema Home Nairobi’s in-house nutrition expert, Moses, “Sukuma wiki is high in vitamin K which helps with blood clotting, the activation of bone proteins, and greatly enhances calcium-building properties.”
Ugali, on the other hand, is “a high-energy food,” making the combination ideal for growing children and young adults. It is rich in fibre and carbohydrates which are great body-building foods. Well cooked, Ugali is really sweet.
Bringing Kenyan Flavors to Your Kitchen
Ready to experience the taste of Kenya yourself? The following recipe provides a step-by-step guide to preparing ugali and sukuma wiki at home.
Ugali & Sukuma Wiki Recipe (Serves 2)
Ugali Ingredients:
- 1 cup water
- 1 cup white cornmeal (or substitute with white corn grits or polenta)
Sukuma Wiki Ingredients:
- 16 ounces/1 pound collard greens
- 1/4 cup vegetable oil
- 1 onion (diced)
- 2 tomatoes (diced)
- 1 cup water
- Pinch of cinnamon, garlic powder, ginger powder, and turmeric powder
Instructions:
- Prepare the Sukuma Wiki: Thinly slice the collard greens and set them aside using a chopping technique called chiffonade.
- In a medium saucepan, heat oil over medium-high heat and saute the diced onions until golden brown. Add the diced tomatoes and cook for two minutes, allowing the mixture to thicken slightly.
- Stir in the collard greens and cook for five minutes with the lid on.
- In a separate bowl, combine water with the spices and whisk until everything dissolves. Add half of the spice mixture to the saucepan and cook for another five minutes with the lid on.
- Remove the sukuma wiki from heat, cover it, and set it aside while you prepare the ugali.
Making the Ugali:
- Bring the water in the other saucepan to a full boil. Remove half the water and set it aside.
- Slowly add the cornmeal to the boiling water, cook for 15 seconds, and then stir to combine the ingredients. Gradually add the reserved water while continuously stirring.
- For a denser consistency (traditional Kenyan style), use less reserved water. For a looser ugali, add more water as needed.
- Reduce heat to medium and keep stirring until the water is absorbed, and the ugali starts to come together. Form the ugali into a mound in the centre of the pan and cook for an additional two minutes.
- Remove the ugali from heat, serve it alongside your prepared sukuma wiki, and enjoy!
This recipe offers a delicious introduction to Kenyan cuisine. Feel free to adjust the spice level or add other vegetables to the sukuma wiki to suit your preferences.
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