Kenyan Sukuma Wiki with Gluten-Free Ugali

Ingredients

• 1 lb Collard Greens
• 2 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Vegetable Broth
• 2 tbsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Pepper
• 2 cups Cassava Flour
• 4 cups Water

Instructions

1. 1Wash and chop the collard greens into thin strips.
2. 2Dice the tomatoes and onion. Mince the garlic.
3. 3Heat cooking oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
4. 4Add tomatoes and cook for about 5 minutes, until they soften.
5. 5Add the collard greens and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the greens are tender.
6. 6While the greens are simmering, prepare the ugali. Bring water to a boil in a saucepan.
7. 7Gradually add the cassava flour, stirring constantly to avoid lumps.
8. 8Continue stirring vigorously until the mixture forms a thick, smooth dough-like consistency and pulls away from the sides of the pan (about 10-15 minutes).
9. 9Serve the sukuma wiki hot with the ugali.

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