Kenyan Vegetarian Breakfast Platter: Succulent Ugali, Savory Kachumbari, and Creamy Matoke

Allergens

Coconut (in ugali)

Ingredients

• 2 cups maize meal flour (for ugali)
• 1 cup coconut milk (for ugali)
• 1/4 cup water (for ugali)
• Salt, to taste
• 1 large ripe plantain (for matoke)
• 2 tablespoons oil (for matoke)
• 1 small onion, finely chopped
• 1 teaspoon ginger, grated
• 2 cups kale, chopped
• 1 cup tomatoes, diced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• Salt and pepper, to taste
• 1 tablespoon oil (for kachumbari)

Instructions

1. Prepare the ugali: In a medium bowl, mix together the maize meal flour and salt. Gradually add coconut milk and water while stirring until a smooth dough forms. Cook the dough in a pot over medium heat for about 5 minutes or until it becomes firm and slightly crumbly. Remove from heat and let it cool down.
2. Steam the plantain: In a steamer, steam the whole plantain for about 15 20 minutes or until softened. Slice it into rounds when cooked.
3. Cook the matoke: Heat oil in a pan over medium heat. Add onions and ginger, sautéing them until fragrant. Stir in kale, tomatoes, salt, and pepper. Cook for 5 minutes or until softened. Add the steamed plantain rounds and gently toss to combine.
4. Prepare the kachumbari: In a bowl, mix together the finely chopped onion, diced tomatoes, chopped cilantro, and lime juice. Season with salt and pepper to taste.
5. Assemble the platter: Place a portion of ugali in the center of the plate, top it with a generous serving of matoke, and sprinkle kachumbari on top.

Chef’s Insight

Cook the ugali until it forms a firm, slightly crumbly texture - Use ripe plantains for creamy matoke

Notes

This recipe can be easily customized with your favorite vegetables or sauces