Sukuma Wiki

Method8 steps · about 40 min

1. 1

   Step 1: Heat oil (2 tablespoons) in a large pan. When hot, add the onion (1) and sauté until translucent.

   Uses 2 tablespoons vegetable oil · 1 onion (chopped)

2. 2

   Step 2: Add tomato (2) and sauté for 2 minutes.

   Uses 2 tomatoes (chopped)

3. 3

   Step 3: Add collard greens and sauté for an additional 2 minutes.

   Uses 2 lb sukuma greens ((collard greens), chopped)

4. 4

   Step 4: Add ½ cup (100 ml) of water (½ cup) and then salt to taste. Let the mixture simmer until the collard greens have reached the desired tenderness, about 5 to 10 minutes.

   Simmer greens · 10 minUses sautéed collard greens · ½ cup water (for the greens) · Salt

5. 5

   Step 5: Bring the 4 cups ugali water to a boil, add the optional margarine (1 tablespoon) and the pinch of salt, then slowly begin adding the corn flour from the total 2 cups. Let it return to a boil.

   Uses 4 cups water · 1 tablespoon margarine (optional) · Pinch salt · part of the total 2 cups corn flour, added gradually

6. 6

   Step 6: Stir with a wooden spoon and reduce to medium heat as it thickens. Gradually incorporate the remaining flour from the total 2 cups while stirring for 10 to 20 minutes.

   Uses cooking ugali · remaining corn flour from the total 2 cups

7. 7

   Step 7: Continue cooking until the dough pulls away from the pan and becomes very thick.

   Uses thickening ugali

8. 8

   Step 8: Serve the greens warm with the ugali.

   Uses cooked Sukuma Wiki greens · thick cooked ugali