Vegetarian Ugali with Sukuma Wiki and Tomato Stew
A classic Tanzanian dish pairing creamy maize ugali with sautéed collard greens and a spiced tomato and onion stew. This african-inspired vegetarian (vegetarian) ready in about 40 minutes pairs maize flour (cornmeal), water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 cups maize flour (cornmeal)
- 4 cups water
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 3 medium tomatoes, chopped
- 2 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 4 cups collard greens (sukuma wiki), chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- Step 1: Bring 4 cups water to a boil in a large pot over high heat. Gradually add 2 cups maize flour while stirring continuously to prevent lumps. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 10 minutes until thickened and smooth. Cover and set aside to keep warm.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 large sliced onion and sauté for 5 minutes until soft and translucent.
- Step 3: Add 2 cloves minced garlic and 1 tsp minced ginger to the onions and cook for 1 minute until fragrant.
- Step 4: Stir in 3 chopped medium tomatoes, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Cook the tomato stew, stirring occasionally, for 8 minutes until thickened and saucy.
- Step 5: Add 4 cups chopped collard greens to the skillet, stir well, cover, and cook for 5 minutes until the greens are tender but still bright green.
- Step 6: Serve the hot ugali by scooping portions onto plates and ladle the sukuma wiki and tomato stew alongside.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Ugali with Sukuma Wiki and Tomato Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vegetarian Ugali with Sukuma Wiki 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 maize flour (cornmeal) from drying out.
Can I substitute ingredients in Vegetarian Ugali with Sukuma Wiki 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 Vegetarian Ugali with Sukuma Wiki 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.
Is Vegetarian Ugali with Sukuma Wiki and Tomato Stew 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.
