Steamed Ugali Cake with Spinach and Coconut
A soft and savory ugali cake steamed with fresh spinach and creamy coconut milk, offering a nutritious twist on the classic Tanzanian staple. This african-inspired vegetarian (vegetarian) ready in about 45 minutes layers cornmeal (maize flour), water, fresh spinach, chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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
- 1 cup cornmeal (maize flour)
- 2 cups water
- 2 cups fresh spinach, chopped
- 1/2 cup coconut milk
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil over high heat with 1 tsp salt and 1 tbsp vegetable oil.
- Step 2: Gradually whisk in 1 cup cornmeal into the boiling water, stirring constantly to avoid lumps, then reduce heat to low.
- Step 3: Cover and cook the ugali mixture, stirring every 2-3 minutes for 10 minutes, until thick and firm but moist.
- Step 4: In a separate pan, sauté 2 cups chopped fresh spinach over medium heat for 3-4 minutes until wilted and tender.
- Step 5: Gently fold the cooked spinach and 1/2 cup coconut milk into the ugali mixture until evenly incorporated.
- Step 6: Transfer the mixture into a lightly oiled round baking dish and steam over simmering water for 20 minutes until the cake is set and firm to the touch.
- Step 7: Remove from heat, let cool slightly, then slice and serve warm as a comforting side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Ugali Cake with Spinach and Coconut take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Ugali Cake with Spinach and Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Ugali Cake with Spinach and Coconut?
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 Steamed Ugali Cake with Spinach and Coconut 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 Steamed Ugali Cake with Spinach and Coconut vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
