Stewed Ugali with Sukuma Wiki and Tomato Sauce
A comforting Tanzanian dish pairing creamy cornmeal ugali with sautéed collard greens in a tangy tomato sauce. This african-inspired vegetarian ready in about 35 minutes blends water, cornmeal (maize flour), vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 cups water
- 2 cups cornmeal (maize flour)
- 2 tbsp vegetable oil
- 1 medium, sliced onion
- 2 large, diced tomato
- 2, minced garlic cloves
- 4 cups sukuma wiki (collard greens), chopped
- 1.5 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 cups water to a boil in a medium saucepan. Gradually whisk in 2 cups cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently for 10-15 minutes until thick and smooth, forming the ugali. Remove from heat and cover to keep warm.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium sliced onion and sauté for 5 minutes until soft and translucent.
- Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 2 large diced tomatoes and cook for 5 minutes until the tomatoes break down and form a slightly thick sauce.
- Step 5: Stir in 4 cups chopped sukuma wiki (collard greens), 1.5 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 5-7 minutes until the greens are tender but still bright green.
- Step 6: Serve the hot ugali alongside the sautéed sukuma wiki and tomato sauce for a traditional Tanzanian meal.
Frequently asked questions
How long does Stewed Ugali with Sukuma Wiki and Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stewed Ugali with Sukuma Wiki and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stewed Ugali with Sukuma Wiki and Tomato Sauce?
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 Stewed Ugali with Sukuma Wiki and Tomato Sauce 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 Stewed Ugali with Sukuma Wiki and Tomato Sauce 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.
