Vegetable Ugali with Sukuma Wiki and Coconut Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A nourishing East African dish featuring creamy cornmeal ugali served with sautéed sukuma wiki greens and a rich coconut tomato sauce. This african-inspired vegetarian ready in about 35 minutes pairs cornmeal (maize flour), water, kale leaves (sukuma wiki), chopped 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

• 1 cup cornmeal (maize flour)
• 3 cups water
• 4 cups kale leaves (sukuma wiki), chopped
• 1 cup coconut milk
• 2 cups fresh tomatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes
• 1 tbsp lemon juice

Instructions

1. Step 1: Bring 3 cups of water to a boil in a medium saucepan. Gradually whisk in 1 cup cornmeal to avoid lumps and reduce heat to low. Stir continuously with a wooden spoon for 10-12 minutes until the mixture thickens into a smooth, stiff porridge (ugali).
2. Step 2: While ugali cooks, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Add 2 cups diced fresh tomatoes and cook for 5 minutes until they break down and form a sauce, then stir in 1 cup coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes. Simmer uncovered for 6-7 minutes until the sauce thickens slightly.
4. Step 4: Stir in 4 cups chopped kale leaves (sukuma wiki) and cook for 4-5 minutes until the greens are tender but still bright green. Finish with 1 tbsp lemon juice for brightness.
5. Step 5: Serve the creamy ugali hot, scooping portions onto plates and ladling the coconut tomato sukuma wiki mixture on top or alongside for a hearty, vegetable-rich meal.