Method

Sukuma wiki: heat oil in a wide pan. Fry onion until golden (8 minutes). Add garlic; fry 1 minute. Add tomatoes; cook down 5 minutes until a thick sauce forms. Add shredded kale; stir well.
About 5 min
Add a splash of water. Cover and cook the kale 5–7 minutes until wilted and tender. Season. It should still be vibrant green, not khaki.
About 11 min
Ugali: bring salted water to a rolling boil in a heavy pot. Start adding the maize flour in a steady stream while stirring constantly with a wooden spoon to prevent lumps.
About 11 min
Stir vigorously and continuously over medium heat as the mixture thickens. It will become very stiff. Add any remaining flour and keep stirring for 5–7 minutes until the ugali is very thick, smooth and no longer sticks to the pot sides.
About 11 min
Shape the ugali: wet your hands. Press a fist-sized portion against the side of the pot and rotate to form a smooth hemisphere. Turn it out onto the plate with the rounded side up.
About 11 min
Serve alongside the sukuma wiki. Eat by hand: pinch off a small piece of ugali, press a well in it with your thumb, and use it to scoop up the sukuma wiki.
About 3 min

Nutrition per serving (estimate)

Contains: gluten