Sukuma Wiki with Beef and Ugali (Kenyan Collard Greens and Beef)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g beef mince (15% fat)
- 500 g curly kale
- 2 red onion
- 200 g ripe plum tomatoes
- 3 garlic cloves
- 2 tbsp vegetable oil
- 1 tsp curry powder
- 300 g fine polenta (cornmeal)
Nutrition (per serving)
- Calories
- 705 kcal
- Protein
- 36.3 g
- Carbohydrate
- 67.4 g
- of which sugars
- 7.5 g
- Fat
- 28.3 g
- of which saturates
- 8.8 g
- Fibre
- 9.5 g
- Salt
- 0.36 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 in a pan for the ugali. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until it forms a thick, stiff dough that pulls away from the sides. Tip onto a plate and keep warm.
- 2
Peel and chop the onion, then fry in the vegetable oil for 6 minutes until softened.
- 3
Add the beef mince and cook for 8 minutes, breaking it up with a spoon, until no pink remains.
- 4
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 5
Strip the kale from any tough stalks, shred, then add to the pan with a splash of water. Cover and cook for 10 minutes until tender.
- 6
Serve the beef and sukuma wiki alongside the ugali.
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