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