Sukuma Wiki na Ugali with Fried Eggs (Kenyan Greens and Maize Meal)
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Ingredients
- 500 g curly kale
- 300 g fine polenta (cornmeal)
- 2 red onion
- 200 g ripe plum tomatoes
- 3 garlic cloves
- 3 tbsp vegetable oil
- 4 eggs
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 20.3 g
- Carbohydrate
- 67.7 g
- of which sugars
- 7.8 g
- Fat
- 18.4 g
- of which saturates
- 3.1 g
- Fibre
- 9.3 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil for the ugali. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until thick and stiff. Keep warm.
- 2
Peel and chop the onion, then fry in half the vegetable oil for 6 minutes until softened.
- 3
Add the garlic and chopped tomatoes and cook for 5 minutes.
- 4
Strip the kale from any tough stalks, shred, then add to the pan with a splash of water. Cover and cook for 10-12 minutes until tender.
- 5
Fry the eggs in the remaining oil in a separate pan until the whites are set and the yolks are cooked to your liking.
- 6
Serve the kale with the ugali and fried eggs.
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