Kenyan Gluten-Free Ugali Balls with Sukuma Wiki (Spinach) & Coconut Chutney

Allergens

N/A (excluding potential allergies to individual ingredients)

Ingredients

• 1. 2 cups cassava flour 2. 1 cup water 3. 1/4 teaspoon salt 4. 2 cups chopped sukuma wiki (collard greens) 5. 2 tablespoons coconut oil 6. 1/2 teaspoon black pepper, ground 7. 1/2 teaspoon turmeric powder 8. 1/4 cup shredded coconut 9. 1/4 cup plain yogurt 10. 2 tablespoons lemon juice 11. Fresh cilantro, for garnish

Instructions

1. In a large bowl, mix the cassava flour and water until a dough forms. Knead in the salt to create a smooth, pliable texture. Divide the dough into 20 equal portions, shaping each into a ball.
2. Heat a non stick pan over medium heat, add coconut oil and fry the ugali balls for about 3 minutes per side or until golden brown. Remove from the pan and let them cool on a wire rack.
3. In another pan, sauté sukuma wiki with black pepper, turmeric powder, and a pinch of salt over medium high heat for about 5 minutes. Add 1/4 cup water and cook until tender.
4. For the coconut chutney, blend together shredded coconut, yogurt, lemon juice, and a pinch of salt in a blender or food processor until smooth. Adjust the consistency with water if needed.
5. Arrange the ugali balls on a plate, top them with sautéed sukuma wiki, drizzle with coconut chutney, and garnish with fresh cilantro leaves.

Chef’s Insight

The combination of textures and flavors will delight your taste buds.

Notes

This recipe serves 2 people but can be easily doubled or tripled for larger gatherings.