Ugali and Sukuma Wiki
A personal take on Kenyan comfort food, pairing creamy ugali with sautéed greens.
Ugali and sukuma wiki are the kind of dishes that feel like home in a bowl. I love how the simple starchy base and the bright greens balance each other — one bite is rich, the next is fresh.
Why I cook it
This is a recipe I return to when I want something nourishing without a lot of fuss. The ugali is just maize flour and water, but it becomes so satisfying when it is cooked until it holds together with a soft, slightly elastic texture.
Sukuma wiki is the perfect partner. The cabbage-style greens are sautéed with onion, tomato, and a touch of garlic, then finished with a squeeze of lemon or a pinch of chili for warmth.
Notes from my kitchen
- Use medium-ground maize flour and stir continuously so the ugali doesn’t form lumps.
- Keep the greens tender by cooking them over medium heat and stirring often.
- If you like it heartier, add a spoonful of butter or a splash of coconut milk to the sukuma wiki.
This post is a reminder that some of the most memorable meals are the ones made from humble ingredients and a little care.