Kenyan Breakfast: Paleo Ugali with Sukuma Wiki, Avocado, and Poached Eggs

Allergens

N/A

Ingredients

• 2 cups cassava flour
• 1 cup water
• 1 tbsp olive oil
• 4 cups chopped kale (Sukuma Wiki)
• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• Optional: fresh herbs like coriander or basil for garnish

Instructions

1. Make the Ugali by mixing cassava flour with water until a dough forms. Knead and shape into a ball. Boil water in a pot, then reduce heat to medium low. Add dough and stir continuously for 5 minutes or until it thickens and turns into a firm, dough like consistency. Remove from heat and set aside.
2. In a separate pan, sauté the chopped kale with olive oil over medium heat for 8 10 minutes, until tender. Season with salt and pepper to taste.
3. Prepare poached eggs by bringing water to a simmer in a shallow pan, then gently slide the eggs into the water. Cook for 3 4 minutes, or until the whites are set and yolks are still runny.
4. Slice avocados and season with salt and pepper.
5. To plate, cut a slice of Ugali and place on a dinner plate. Surround it with sautéed kale, poached eggs, and sliced avocado. Garnish with fresh herbs if desired.

Chef’s Insight

This dish showcases the flavors of Kenya while adhering to Paleo diet requirements, offering a delicious and satisfying breakfast option.

Notes

Ugali is a gluten-free food, making it an excellent choice for those on a gluten-free diet.