Ugali with Sukuma Wiki is one of the most iconic and widely eaten meals in Kenya. Ugali is a stiff porridge made from corn flour and water, cooked to a dense, dough-like consistency. It’s mild in flavor but incredibly filling, making it the perfect accompaniment to many dishes.
It’s most often paired with Sukuma Wiki, a sautéed collard green dish whose name in Swahili literally means “stretch the week.” Sukuma Wiki is typically cooked with onions, tomatoes, and sometimes a touch of oil or spices, creating a nutritious and savory side that complements ugali perfectly.
Together, the dish is simple, hearty, and nourishing—reflecting the essence of everyday Kenyan cuisine.
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How to Make Kenyan Ugali with Sukuma Wiki – A Staple African Dish
Description
Ugali with Sukuma Wiki is one of the most iconic and widely eaten meals in Kenya. Ugali is a stiff porridge made from corn flour and water, cooked to a dense, dough-like consistency.
Background and Origin
Ugali is a cornmeal prepared in many African countries, but with different names.
Maize was introduced to East Africa by the Portuguese in the 16th century, originally brought from the Americas. Over time, maize replaced indigenous grains like sorghum and millet to become a dietary staple across Kenya. By the 19th and 20th centuries, ugali had cemented itself as the main carbohydrate for most households.
Collard greens were introduced to Africa through trade and colonial influence, but were quickly adapted into local diets. Affordable and easy to grow, sukuma became a reliable staple for families, especially during lean times—hence the phrase “sukuma wiki,” or “push the week,” reflecting its role in stretching meals through the week economically.
Today, ugali is more than food. It’s a cultural symbol of unity and sustenance. It’s eaten across social classes and is found in both rural and urban households. Whether served with sukuma wiki, meat stews, or fish, ugali remains the heart of a Kenyan meal, symbolizing home and community.
Ingredients
Sukuma Wiki
Instructions
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How to prepare Ugali and Sukuma Wiki
- Boil 5 cups of water in a cooking pot on high heat. Fetch some of the water and set it aside.
- Lower the heat as you add the cornflour little by little. Stir with a ladle or spatula. Mix quickly so it doesn’t form any lumps.
- Add a little hot water if you notice the ugali is hard or dense.
- Allow the ugali to steam on low heat for 3-5 minutes.
- Mould into desired shapes and serve with sukuma wiki or collard greens.
- To make the sukuma wiki, add the oil to a separate cooking pot on medium heat. Swell the oil in the pot so it coats the bottom of the pot.
- Add the diced onion and saute for 2 minutes. Add the garlic and ginger paste at this point if you’re adding them.
- Scoop in your chopped tomatoes and stir. Add the salt. Cover the pot and allow the tomatoes to simmer for 5 minutes.
- Add the greens and bell pepper. Mix and allow it to steam for about 5 minutes. Add the coriander, stirring for 1 minute, then turn off the heat.
- Serve alongside ugali and crumbled eggs
Video credit–Infoods Specials–YouTube
Note
Tips to Preparing Ugali Sukuma Wiki
- You can use a water heater to boil some water and add it to the ugali as needed.
- You can add salt to taste.
- Mixing sukuma wiki and spinach in this sauce gives it more flavor. As desired, you can use only sukuma wiki.
- Don’t overcook the greens to retain its nutrients.
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Ugali with sukuma wiki is a story of resilience, adaptation, and shared identity. Simple yet powerful, this humble pairing continues to nourish millions daily while reflecting the deep cultural roots of Kenyan cuisine.
