Sukuma Wiki with Ugali (Dairy-Free)

Ingredients

• 1 lb Collard Greens
• 2 cups Cornmeal
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 2 tbsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Wash the 1 lb of Collard Greens thoroughly. Remove the tough stems and chop the leaves into 1-inch pieces.
2. 2Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic. Dice the 2 medium Tomatoes.
3. 3Heat the 2 tbsp of Cooking Oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, until it looks soft and slightly see-through, about 5-7 minutes.
4. 4Add the minced 2 cloves Garlic and diced 2 medium Tomatoes to the pot. Cook, stirring, for 5 minutes until the tomatoes start to break down.
5. 5Add the chopped 1 lb of Collard Greens to the pot, along with the 4 cups of Vegetable Broth, 1 tsp of Salt, and 0.5 tsp of Black Pepper. Stir everything together.
6. 6Bring the mixture to a simmer, then cover the pot and reduce the heat to low (300°F / 150°C). Let it cook for 20-25 minutes, or until the collard greens are tender when poked with a fork.
7. 7While the greens are simmering, prepare the ugali. In a separate heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat (212°F / 100°C).
8. 8Gradually pour in the 2 cups of Cornmeal while stirring constantly with a wooden spoon to prevent lumps. Continue to stir vigorously, scraping the bottom and sides of the pot, until the mixture thickens and pulls away from the sides of the pot, about 15-20 minutes. The ugali should be firm and smooth.
9. 9Serve the cooked Sukuma Wiki hot alongside the prepared Ugali.

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