“Kenyan Gluten-Free Ugali Bowl: A Mouthwatering Fusion of Flavors & Textures”

Allergens

Gluten (in original recipe, but this version is gluten-free) - Eggs

Ingredients

• 1 cup maize flour (gluten
• free)
• 2 cups water
• 1/4 cup milk (dairy or non
• dairy)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 cup sukuma wiki (collard greens), chopped
• 1/2 cup tomatoes, diced
• 1/4 cup onions, thinly sliced
• 2 large eggs
• 1/2 teaspoon ground black pepper

Instructions

1. Begin by preparing the ugali. In a medium bowl, mix together maize flour and salt. Gradually add water to the mixture while stirring, until a soft dough forms. Knead the dough briefly, then set aside. Bring a pot of water to boil. Blanch the sukuma wiki for 2 minutes, then drain and set aside. In a non stick pan, heat the vegetable oil over medium heat. Add onions and sauté until they turn translucent. Stir in tomatoes and cook for another 2 minutes. Add the blanched sukuma wiki to the pan and cook for an additional 3 minutes. Season with salt and pepper. Remove from heat. Boil water in a pot large enough to hold the ugali dough. Once boiling, flatten the dough into a round shape and gently lower it into the boiling water. Cook for about 10 15 minutes until the ugali floats to the surface. Remove from heat and let it cool slightly before slicing into triangles. Fry the eggs to your preferred style (sunny side up, over easy, or poache
2. .

Chef’s Insight

Experiment with different vegetables and herbs to create unique flavor combinations for this versatile dish.

Notes

This gluten-free version of the traditional ugali uses maize flour instead of wheat flour.