Ugali with Spinach and Tomato Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy cornmeal porridge served with a vibrant spinach and tomato stew simmered with aromatic onions and garlic. This african-inspired vegetarian ready in about 45 minutes pairs Cornmeal, Water, Spinach 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: 15 min Cook: 30 min Serves 4 African cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 3 cups water to a rolling boil. Gradually whisk in 1 cup cornmeal while stirring constantly to prevent lumps, then reduce heat to low. Cook for 15-20 minutes, stirring frequently with a wooden spoon until thick and smooth, then cover and set aside.
  2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3 minutes until translucent. Stir in 2 minced garlic cloves and 1/2 tsp salt, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 diced tomatoes and 3 cups chopped spinach to the skillet, stirring until spinach wilts (about 3 minutes). Stir in 1 cup vegetable broth and simmer for 5 minutes until flavors meld.

Frequently asked questions

How long does Ugali with Spinach and Tomato Stew take to make?

Total time is about 45 minutes (15 min prep + 30 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 Ugali with Spinach and Tomato Stew?

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 cornmeal from drying out.

Can I substitute ingredients in Ugali with Spinach and Tomato Stew?

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 Ugali with Spinach and Tomato Stew 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.

What goes well with Ugali with Spinach and Tomato Stew?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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