Cooking a Ugandan Lunch for My Family | Lentils, Rice & Sukuma Wiki 🇺🇬

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients and flavor, while spinach is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds zest, and vinegar is a cost-effective acid.

Pour lentils into a pot and add water.

Stir the lentils and cover the pot to bring to a boil.

Measure out 1.5 cups of rice and pour it into a pan with cooking oil.

Heat the oil until sizzling, then add the rice and mix to coat.

Cook the rice for 3-4 minutes before adding water.

Bring the rice to a boil, then cover and let it simmer.

Chop an onion to add to the Ugandan greens.

Saute the chopped onion in a separate pan until translucent.

Peel and chop garlic, then add it to the onions in the pan.

Wash the Ugandan greens and prepare them for cooking.

Add salt to the lentils and mix well.

Chop the tomato and set it aside for later.

Add oil to the pan with the onions and garlic.

Add the chopped tomato to the pan and cook for 3-5 minutes until saucy.

Combine the cooked onion, garlic, and tomato mixture with the lentils.

Add a tiny bit of curry and a splash of royco seasoning to the lentils.

Add more water to the lentils to create a soup-like consistency.

Add half of the Ugandan greens to the lentils and mix.

As the greens wilt, gradually add the remaining greens.

Add more water if desired for sauciness.

Cook the greens for 6-8 minutes, stirring occasionally.

Add salt and additional royco and curry to the greens as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary