Ugali na Sukuma

Bring three cups of water to a rolling boil in a large heavy-bottomed pot. Reduce heat to medium and gradually sprinkle in one cup of the maize flour while stirring vigorously with a strong wooden spoon to prevent any lumps from forming.

Continue adding the remaining maize flour a few tablespoons at a time, stirring and pressing the mixture against the sides of the pot. The ugali will become very thick and stiff, requiring considerable arm strength to turn.

Cook the ugali for ten to fifteen minutes on low heat, turning and folding it with the wooden spoon until it pulls away cleanly from the sides of the pot and forms a cohesive, smooth mass with no raw flour taste.

Wet the inside of a serving bowl, scoop the hot ugali into it, and press firmly to create a smooth dome shape. Invert onto a plate to unmould. Cover with a cloth to keep warm while you prepare the greens.

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for four minutes until translucent, then add the minced garlic and cook for thirty seconds until fragrant.

Add the chopped tomatoes to the skillet and cook for three to four minutes, stirring occasionally, until they break down into a thick, jammy sauce that coats the onions evenly.

Add the shredded sukuma wiki to the tomato mixture, season with salt, and toss to combine. Cover the pan and cook for five to seven minutes, stirring once halfway through, until the greens are tender but still vibrant green.

Serve the ugali dome on a plate surrounded by the sukuma wiki. To eat traditionally, pinch off a small piece of ugali with your right hand, press a well into it with your thumb, and use it to scoop up the greens.