Kenyan Sukuma Wiki Stir Fry with Ugali – Easy and Authentic African Recipe for Delicious Family Lunch

Allergens

Coconut (in oil)

Ingredients

• 1 bunch kale, chopped
• 2 cups cornmeal
• 1 cup water
• 1/4 cup coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 1/4 cup water or vegetable broth

Instructions

1. In a large pot, bring the water to a boil. Slowly pour in the cornmeal while whisking continuously. Reduce heat to low and cook for about 10 minutes until the mixture thickens. Stir occasionally to prevent sticking. Remove from heat and let cool.
2. In a separate pan, heat 2 tablespoons of coconut oil over medium heat. Add onions and garlic, sautéing for 5 minutes or until softened.
3. Add kale to the onion mixture and cook until wilted, about 5 7 minutes. Season with cumin, coriander, salt, and pepper, stirring well. If needed, add a splash of water or vegetable broth to help the flavors meld.
4. Once the cornmeal has cooled slightly, use your hands or a spoon to form it into small patties or balls. Pan fry them in remaining coconut oil until golden brown on all sides.
5. To serve, place Ugali on a plate, top with Sukuma Wiki Stir Fry, and garnish with additional cumin and coriander if desired.

Chef’s Insight

The key to perfect Ugali is to cook the cornmeal until it thickens, but not too dry. Adding a little water as needed helps achieve the right consistency.

Notes

This recipe is suitable for a standard diet and can be easily adjusted to accommodate various dietary preferences.