Steamed Ugali with Braised Sukuma Wiki Greens

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Tanzanian meal pairing dense, steamed cornmeal ugali with savory braised collard greens flavored with garlic and tomatoes. This Ethiopian-inspired vegetarian recipe, ready in about 35 minutes, pairs cornmeal (maize flour), water, salt 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.

Prep: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup cornmeal (maize flour)
3 cups, divided water
1 tsp, divided salt
2 tbsp vegetable oil
3 minced garlic cloves
1 medium, diced onion
2 medium, chopped ripe tomatoes
4 cups chopped collard greens (or kale)
1/4 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium pot, bring 2 1/2 cups water and 1/2 tsp salt to a boil. Gradually whisk in 1 cup cornmeal to prevent lumps, stirring continuously.
Step 2: Reduce heat to low and cook the mixture, stirring frequently with a wooden spoon for 10-12 minutes until thickened to a dense, dough-like consistency. Remove from heat and cover to keep warm.
Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 diced medium onion, sautéing for 3-4 minutes until fragrant and translucent.
Step 4: Stir in 2 chopped ripe tomatoes and cook for 5 minutes until softened and saucy.
Step 5: Add 4 cups chopped collard greens and 1/2 tsp salt plus 1/4 tsp black pepper. Sauté for 6-8 minutes until greens are tender and well coated with the tomato mixture.
Step 6: Serve the hot ugali by scooping portions onto plates alongside the braised sukuma wiki greens for a hearty, traditional Tanzanian meal.