Ugali with Coconut Sukuma and Kachumbari

Method

1. Make the kachumbari. Soak the sliced red onion in cold water for 5 minutes and drain; this takes the harsh edge off. In a bowl combine the diced tomato, red onion, chilli and coriander, add the lime juice and part of the salt, toss gently and chill until serving.

   Add in this stepTomato (for the kachumbari), diced 1Red onion, thinly sliced 50 gGreen chilli, chopped ½Fresh coriander, chopped 8 gLime ½Salt ¼ tsp

2. Bring plenty of water to a rolling boil in a 20 cm pot on high heat, add the shredded greens and blanch for just 1 min, then plunge them straight into iced water. Squeeze out the water firmly with both hands. This keeps them vivid green to the end.

   Add in this stepCollard greens (or kale), shredded 2 to 3 mm 350 g

   high heat

3. Bring the ugali water to the boil in a heavy 18 cm pot on high heat for 4 min, then turn down to medium heat, sprinkle in a third of the maize meal while stirring constantly to make a thin porridge, and let it bubble for 1 to 2 minutes.

   Add in this stepWater (for the ugali) 550 mlFine white maize meal 72 g

   high heat→medium heat

4. Turn down to medium-low heat and add the rest of the maize meal in additions, pressing the dough against the side of the pot and folding it back with a wooden spoon for 5 min. It is ready when it forms one smooth mass that comes cleanly off the sides.

   Add in this stepFine white maize meal 168 g

   medium-low heat

5. Gather the dough, press it flat into the base of the pot, cover and leave on low heat for 5 min. A thin golden crust (ukoko) forms underneath and adds a toasty flavour. Turn off the heat and keep covered.

   low heat

6. Heat the oil in a 24 cm frying pan on medium heat, cook the onion, then add the garlic and ginger, then the tomato; altogether cook for 6 min, until the tomato has collapsed.

   Add in this stepVegetable oil 2 tbspOnion, chopped 100 gGarlic cloves, chopped 2Fresh ginger, grated 8 gTomato (for the sauce), chopped 1

   medium heat

7. Add the coconut milk and the rest of the salt and simmer on medium heat for 3 min, until slightly thickened. Add the squeezed greens and toss for 2 min to coat and heat through. Don't let them stew.

   Add in this stepCoconut milk 120 mlSalt ½ tsp

   medium heat

8. Turn the ugali out onto a plate crust side up and serve with the coconut sukuma and the cold kachumbari.