Kenyan Gluten-Free Nyama Choma Brunch with Ugali, Sukuma Wiki, and Tangawizi Poached Eggs

Allergens

Gluten-Free, Dairy-Free (if using olive oil)

Ingredients

• 1 kg beef or chicken, cut into chunks
• 2 cups cornmeal (maize meal)
• 4 cups water
• 2 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Tangawzi spice mix: 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, a pinch of cloves
• 4 cups kale or collard greens, chopped
• 4 large eggs
• 2 tbsp white vinegar (optional)

Instructions

1. Preheat your grill or oven to medium high heat. In a large bowl, combine the meat chunks with salt and pepper, and Tangawzi spice mix. Set aside for 10 minutes. Grill the marinated meat until cooked through and tender, about 20 25 minutes, turning occasionally. Remove from heat and set aside. In a medium saucepan, bring water to a boil. Slowly pour in the cornmeal while stirring constantly. Reduce heat and simmer until thickened, about 10 minutes. Season with salt to taste. In another pan, heat oil over medium heat. Add onions and garlic, cooking until softened and fragrant, about 3 4 minutes. Add chopped kale or collard greens, stirring occasionally until tender. Season with salt and pepper. Bring a saucepan of water to a gentle simmer. Gently lower the eggs into the water, adding vinegar if desired for easier peeling. Cook for about 5 6 minutes for medium soft boiled eggs or adjust time according to your preference. Remove from heat and immediately transfer to an ice bath. To plate, place a portion of ugali in the center of each plate. Arrange sukuma wiki around it, followed by the grilled meat. Carefully peel and place a poached egg on top of the meat. Garnish with fresh herbs for an elegant presentation.

Chef’s Insight

The key to tender meat is marinating it before grilling or broiling. Experiment with different spices to create your own tangawzi blend.

Notes

Adjust cooking times as needed for your specific grill or oven.