Tamu Sana

I've been in a veggie mood lately. More precisely, I've been in my normal I-don't-want-meat mode lately.

The poor Boy. He usually has to shout I want a hamburger!!! to get me to snap out of the pure veggie mode. Do you feel sorry for him? I don't either.

Anyway. He wasn't complaining when I pulled out one of my Kenyan cookbooks to make an old favorite: Sukuma Wiki and Ugali.

In the interest of full disclosure, I should note that I only referred to my cookbook, Complete Kenya Cookery, so I could count it as a 101 List item. I actually make sukuma and ugali from memory based on the methods my Kenyan family and friends taught me. Everyone makes these slightly differently. However, the recipes are in the cookbook, so it counts.

Sukuma wiki means "to push the week" in Kiswahili. It's a traditional East African dish, fairly inexpensive and very filling. Plus it's good for you. With the return of fresh veggie deliveries in our CSA, it's a perfect summer meal. Ugali is a firm porridge that's served on the side.

Sukuma Wiki

• 500 g of kale or other greens (I often use spinach and/or turnip greens)
• 2 T olive oil
• 1-2 chopped onions
• 2-4 peeled and chopped tomatoes
• Salt and pepper to taste

Heat oil in a large frying pan. Fry onions until soft. Add tomatoes and cook together until well heated. Add greens and cook over low heat for 20-30 minutes until mixture is well blended. Season to taste.

Ugali

• 1 c of maizemeal or cornmeal
• 2 c of water

In a large saucepan, boil the water. Sprinkle the maizemeal into boiling water, stirring. Cook porridge for 20 minutes until it is very thick and smooth. Stir continuously to keep the mixture from sticking or burning. Cover the pot and leave on very low heat for 10-15 minutes to finish cooking. Serve while hot with sukuma wiki. (Be authentic: eat with your fingers!)

PS - Tamu sana means "tasty."