Ugali na Sukuma Wiki

Ingredients

• 400g white maize meal (fine, not instant polenta)
• 1.2 litres water
• 1/2 tsp salt for the ugali
• 600g collard greens or kale, stems removed
• 3 tbsp sunflower oil
• 1 large onion, sliced
• 3 garlic cloves, chopped
• 2 tomatoes, chopped
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Before you cook

• Stack the collard leaves, roll them tightly into a cigar and slice them into thin ribbons.
• Wash the sliced greens in a bowl of cold water and drain them well.
• Slice the onion, chop the garlic and chop the tomatoes.
• Measure the maize meal into a bowl and keep a sturdy wooden spoon beside the stove.

Steps

1. Heat the oil in a wide pan over medium heat and cook the onion for 6 minutes until soft.
2. Add the garlic and ground coriander and cook for 1 minute.
3. Tip in the chopped tomatoes and cook for 6 minutes, pressing them down until they break into a rough sauce.
4. Add the shredded greens in handfuls, turning each one through the sauce before adding the next.
5. Season with the salt and pepper, add 100ml water, cover and cook for 12 minutes until the greens are tender but still green.
6. Uncover the greens, raise the heat for 2 minutes to drive off the excess liquid, then set the pan aside.
7. Bring the 1.2 litres of water and 1/2 tsp salt to a rolling boil in a heavy saucepan.
8. Rain in about a third of the maize meal while whisking, and let it cook for 2 minutes into a loose porridge.
9. Switch to the wooden spoon and add the rest of the maize meal in three additions, beating hard after each one.
10. Keep beating and folding the stiffening mass against the side of the pan for 8 to 10 minutes over low heat.
11. Test it by pressing the spoon in, which should meet real resistance and leave a clean dry surface.
12. Shape the ugali into a smooth mound in the pan, cover, and steam for 3 minutes.
13. Turn the ugali out onto a plate in one piece and serve with the greens and lemon wedges.