Making Popular Kenyan Food||Ugali with Collard Greens|Kenyan Food.Life in Africa

maize flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Whole grain flour adds fiber while cornmeal is often less expensive.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense, while spinach is usually cheaper and widely available.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is often more affordable.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots provide a milder flavor, while leeks are often less expensive.

Boil water in a large pot over medium heat until bubbling.

Gradually add maize flour to the boiling water, stirring continuously to prevent lumps.

Cook the mixture, stirring, until it thickens and pulls away from the sides of the pot, about 10-15 minutes.

Remove from heat and mold the ugali into a round shape using a spatula or your hands.

In a separate pan, heat vegetable oil over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 5 minutes.

Incorporate chopped collard greens, stirring to combine with the tomato mixture.

Season with salt, black pepper, and chili flakes, cooking until greens are tender, about 5-7 minutes.

Finish with a splash of lemon juice for brightness before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary