Kenyan Vegetarian Pilau with Ugali and Sukuma Wiki Stir Fry – A Vegan Twist on Traditional Flavors

Allergens

None, if using gluten-free cornmeal for ugali

Ingredients

• 2 cups basmati rice
• 1 cup cornmeal (for ugali)
• 4 cups vegetable broth
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 small cabbage, thinly sliced
• 1 cup kale, chopped
• 1 cup carrots, julienned
• 1 cup vegetable oil
• 2 cups water
• Salt and pepper, to taste
• Ground cumin, ground coriander, and paprika for seasoning

Instructions

1. Start by preparing the pilau. In a large pot, sauté onion and garlic in oil until softened. Add tomatoes and cook for 3 4 minutes.
2. Stir in the rice, vegetable broth, salt, pepper, cumin, coriander, and paprika. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until all liquid is absorbed.
3. While the pilau is cooking, prepare the ugali. In a medium saucepan, bring water to a boil. Gradually add cornmeal while stirring continuously until it forms a thick dough. Cover and let stand for 5 minutes. Knead until smooth and remove from heat.
4. For the Sukuma Wiki Stir Fry, heat oil in a pan over medium heat. Add carrots and cook for 2 3 minutes, then add cabbage and kale. Sauté until tender. Season with salt, pepper, and a hint of cumin to taste. e) To serve, place pilau on the bottom, followed by a generous scoop of ugali, and a side of Sukuma Wiki Stir Fry. Garnish with fresh herbs if desired.

Chef’s Insight

The combination of flavors and textures in this dish is truly delightful

Notes

Make sure to cook the vegetables in the Sukuma Wiki Stir Fry until tender but still retaining their vibrant color