East African Ugali with Sukuma Wiki and Spiced Tomato Gravy
A classic Kenyan meal featuring sturdy maize flour ugali paired with sautéed collard greens and a fragrant tomato gravy seasoned with mild spices. This african-inspired vegetarian (vegan) ready in about 35 minutes pairs maize flour (cornmeal), water, cooking oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups maize flour (cornmeal)
- 4 cups water
- 3 tbsp cooking oil
- 4 cups collard greens (sukuma wiki), chopped
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 1 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp mild curry powder
Instructions
- Step 1: Bring 4 cups water to a boil in a heavy saucepan. Gradually whisk in 2 cups maize flour, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring vigorously with a wooden spoon for 10 minutes until thickened and pulling away from the sides into a firm dough-like consistency. Remove from heat and cover to keep warm.
- Step 2: Heat 3 tbsp cooking oil in a large skillet over medium heat. Add 1 thinly sliced large onion and sauté for 5 minutes until soft and golden.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 4 diced medium ripe tomatoes and 1 tbsp tomato paste, cooking for 7 minutes until the tomatoes break down and the sauce thickens.
- Step 4: Season the tomato sauce with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp mild curry powder, stirring to combine.
- Step 5: Add 4 cups chopped collard greens to the skillet, stirring well to coat with the tomato sauce. Cover and cook for 5-7 minutes until the greens are tender but still bright green.
- Step 6: Serve the hot ugali on plates alongside the sukuma wiki and spoon the spiced tomato gravy over the greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does East African Ugali with Sukuma Wiki and Spiced Tomato Gravy take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover East African Ugali with Sukuma Wiki and Spiced Tomato Gravy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maize flour (cornmeal) from drying out.
Can I substitute ingredients in East African Ugali with Sukuma Wiki and Spiced Tomato Gravy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale East African Ugali with Sukuma Wiki and Spiced Tomato Gravy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is East African Ugali with Sukuma Wiki and Spiced Tomato Gravy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
