Gluten-Free Kenyan Breakfast Platter: Ugali, Sukuma Wiki, and Nduma Nyama
A flavorful kenyan breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups maize flour (gluten
- free) 4 cups water Salt, to taste 1 medium onion, finely chopped 4 cups chopped kale (Sukuma Wiki) 1 lb beef, cubed 2 tbsp vegetable oil 1 cup milk 1 tbsp sugar
Instructions
- a. In a large saucepan, bring water to a boil and add salt to taste. Gradually whisk in the maize flour until a soft dough forms. Cover and cook over low heat for about 15 minutes or until the dough has cooked through. Transfer onto a clean surface and knead with oiled hands until smooth. Cut into portions. b. In another pan, saute the chopped onion in oil until softened. Add the cubed beef and cook until brown. Season with salt and pepper. c. In a third pan, steam the chopped kale with a small amount of water until tender. Season with salt and pepper. d. Assemble the platter by placing Ugali in the center, Sukuma Wiki around it, and Nduma Nyama on top. Serve with milk mixed with sugar on the side for dipping.
Chef’s Insight
The combination of soft, starchy Ugali with tender Sukuma Wiki and flavorful Nduma Nyama creates a perfect harmony of textures and flavors in this Kenyan breakfast platter.
Notes
For a vegetarian option, replace the Nduma Nyama with more Sukuma Wiki or boiled eggs