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

Ingredients

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

Instructions

1. 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. 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. 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. 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. 5

   Arrange the ugali balls on a plate, top them with sautéed sukuma wiki, drizzle with coconut chutney, and garnish with fresh cilantro leaves.