Kenyan Vegetarian Brunch Delight: Ugali, Sukuma Wiki, and Kachumbari Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cornmeal 4 cups water Salt, to taste 1 large onion, diced 2 cloves garlic, minced 1 lb fresh kale or collard greens, chopped 2 large tomatoes, diced 1 red bell pepper, diced 1 green bell pepper, diced 1/4 cup fresh cilantro, chopped 1/4 cup fresh parsley, chopped 3 tbsp vegetable oil 1 tsp ground coriander 1 tsp ground cumin Black pepper, to taste

Instructions

1. Prepare the ugali by bringing water and salt to a boil in a saucepan. Gradually add cornmeal while stirring constantly until it forms a soft dough. Cover and let stand for 5 minutes.
2. In another pan, heat vegetable oil and sauté onion and garlic until fragrant. Add kale or collard greens, tomatoes, bell peppers, coriander, cumin, salt, and black pepper. Cook over medium high heat for 10 minutes, or until the greens are tender.
3. Combine the sautéed vegetables with fresh herbs in a bowl to create kachumbari.
4. Serve the ugali alongside the kachumbari and sukuma wiki in a bowl for a complete, satisfying Kenyan vegetarian brunch.

Chef’s Insight

The contrasting textures and flavors in this recipe showcase the beauty of Kenyan cuisine, with ugali providing a soft, doughy base while sukuma wiki and kachumbari bring bold tastes and crunchy elements to the dish.

Notes

This recipe is suitable for vegetarians and can be easily adapted to accommodate gluten-free diets. The use of fresh ingredients is highly recommended.