Published in Recipes
Kenyan Sukuma with Ugali
Traditional Kenyan dish that combines a flavorful fish stew with a thick maize porridge, offering a hearty and nutritious meal.
By Daniel
● Time to make: 45 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Kenyan Sukuma with Ugali
- In a medium bowl, mix maize flour with a little water to form a thick porridge. Gradually add more water while continuously stirring until smooth. Cook over low heat for about 5 minutes until thick and porridge-like.
- Heat oil in a large pot over medium heat. Add chopped onions, garlic, and green bell pepper. Sauté until softened.
- Stir in tomatoes, cooking until they soften and release their juices. Add salt, curry powder, paprika, and green beans, then mix well.
- Add fish pieces to the pot, stirring to coat with the spice mixture. Pour in water or stock, bringing it to a gentle simmer.
- Carefully pour the ugali into the fish stew, stirring until incorporated. Simmer for another 10 minutes to allow flavors to meld.
- Serve Sukuma with Ugali hot, accompanied by fresh greens or relish of your choice.
Pro version
- Mix fish with a marinade of lemon juice, herbs, and spices before cooking for added flavor.
- Experiment with different types of fish like mackerel or salmon for variety.
- Incorporate carrots, potatoes, or zucchini for additional texture and nutrition.
Tips / Plating:
- Serve the dish in a bowl with a side salad or relish for a balanced meal.
- Experiment with different toppings like fresh coriander or coconut milk for extra flair.
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