Name: Ugali with Sukuma Wiki and Njahi (Black-Eyed Pea Stew)
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 2 porciones
Ingredients: 0 For the ugali:; 1 cup maize (corn) meal / fine polenta; 2 cups water; 0 Pinch of salt; 0 For the sukuma wiki:; 6 oz (about 170 g) collard greens or kale, stems removed and sliced thin (sukuma wiki); 1 tbsp vegetable oil; 1 small onion, finely sliced; 1 garlic clove, minced; 1 tomato, diced (or 2 tbsp canned crushed tomato); 0.25 tsp ground turmeric (optional); 0 Salt and freshly ground black pepper; 0 For the njahi (black-eyed pea stew):; 1 cup cooked black-eyed peas (or 1 can, drained and rinsed); 1 tbsp vegetable oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1 tsp grated fresh ginger; 1 medium tomato, diced (or 3 tbsp canned crushed tomato); 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp mild chili powder (omit or reduce for very mild); 0.5 cup vegetable stock or water; 0 Salt and black pepper to taste; 0 Fresh cilantro or parsley, chopped, for garnish

1

Start the njahi: Heat 1 tbsp oil in a saucepan over medium heat. Add the chopped onion and sweat until translucent, 4–5 minutes. Add garlic and ginger; cook 30 seconds until fragrant.

2

Stir in diced tomato, coriander, cumin, paprika and chili powder. Cook 2–3 minutes until tomato breaks down and spices bloom.

3

Add the cooked black-eyed peas and 1/2 cup stock. Simmer gently 8–10 minutes so the flavors marry; mash a few peas against the side of the pan to thicken. Season with salt and pepper. Keep warm.

4

Make the ugali: Bring 2 cups water and a pinch of salt to a rolling boil in a heavy saucepan. Reduce heat to medium-low. Gradually pour in the maize meal in a steady stream while whisking or stirring vigorously to avoid lumps.

5

Once incorporated, switch to a sturdy wooden spoon or ugali stick. Cook, stirring and folding vigorously, until the mixture pulls away from the sides and becomes dense — about 5–8 minutes. Lower heat and continue to cook for 2–3 more minutes, stirring, so the ugali firms up.

6

Turn the ugali onto a plate or wooden board and shape into a tight mound with wet hands or a spatula. Keep covered and warm.

7

Cook the sukuma wiki: Heat 1 tbsp oil in a wide skillet over medium-high heat. Add sliced onion and cook until soft and starting to caramelize, 4–5 minutes. Add garlic and turmeric; stir 30 seconds.

8

Add the sliced greens and toss to wilt. Add the diced tomato and a splash (1–2 tbsp) water if needed. Cook 4–6 minutes until the greens are tender but still bright. Season well with salt and pepper.

9

Taste everything and adjust seasoning. Serve a generous wedge of ugali alongside a mound of sukuma wiki and a bowl of njahi. Garnish the stew with chopped cilantro.

10

Eat traditionally with your right hand if you can — break off a piece of ugali, press into a scoop, and lift the sukuma wiki and njahi. Enjoy the humility of proper Kenyan home cooking elevated by precise seasoning.

Ugali with Sukuma Wiki and Njahi (Black-Eyed Pea Stew)

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