Ugali-Sukuma Cheese Waffles

Method

1. Bring the water to the boil in a 18 cm pot, turn down to medium-low heat and sprinkle in the maize meal a little at a time, whisking so no lumps form. Switch to a wooden spoon and stir for 6 min into a thick but soft dough, like mashed potato. It should be softer than normal ugali because it has more water. Transfer to a bowl and let it cool for about 10 minutes, until you can touch it.

   Add in this stepWater 380 mlFine white maize meal 150 g

   medium-low heat

2. Heat half the oil in a 24 cm frying pan on medium heat and cook the greens, garlic and spring onions for 2 min, until wilted. Cook off any liquid so the waffles won't be soggy.

   Add in this stepCollard greens or kale, very finely shredded 120 gVegetable oil ¾ tbspGarlic clove, finely chopped 1Spring onions, thinly sliced 2

   medium heat

3. Add the greens, egg, cheddar and salt to the lukewarm ugali and mix evenly with a spatula. The mixture should be sticky enough to cling to your fingers.

   Add in this stepEggs 1Cheddar, grated 80 gSalt ½ tsp

4. Heat the waffle iron thoroughly on medium-high and brush it well with oil. Add one serving of batter (about a ladle and a half), spread it out, close and cook for 6 min. Don't open it early: wait until it has almost stopped steaming and is deep golden and crisp. For more than one serving cook them one after another, and keep finished waffles on a wire rack so they stay crisp.

   Add in this stepVegetable oil ¾ tbsp

5. Stir the lime juice and chopped red chilli into the yoghurt. Cut the waffles into quarters and serve hot with the dip.

   Add in this stepGreek yoghurt 5 tbspLime ½Red chilli, finely chopped ½