SIMPLEST WAY OF COOKING KENYAN UGALI AND KALES. #ugali

maize flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Whole grain flour adds nutrients, while cornmeal is often less expensive.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more widely available, and collard greens are often cheaper.

Boil water in a cooking pot over medium heat.

Gradually add maize flour to the boiling water while stirring.

Stir continuously until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.

Remove from heat and let it sit covered for a few minutes.

Wash the kale thoroughly and chop it into bite-sized pieces.

Heat vegetable oil in a separate pan over medium heat.

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

Add minced garlic and diced tomato, cooking until soft, about 3-5 minutes.

Stir in the chopped kale and cook until wilted, about 5-7 minutes.

Season with salt and black pepper to taste.

Serve the ugali alongside the sautéed kales.

Cooking Techniques

Spice Level: