Ugali with Sukuma Wiki (Kenya)

Remove the thick stems from the collard green leaves. Stack the leaves neatly, then roll them into a tight cylinder. Holding the bundle firmly, slice the greens finely into 1 cm-wide strips. Avoid cutting them too thinly to prevent clumping during cooking.

Slice the garlic thinly, dice the tomatoes, and peel the ginger before slicing it into small matchstick pieces.

Heat a wide, shallow pan over medium heat. Once hot, add the oil, followed by the ginger and garlic. Cook until the edges are lightly browned, about 5 minutes. Add the collard greens and stir to combine.

When the greens turn a vibrant shade of green, add the tomatoes and cover the pan to steam. After 2 to 3 minutes, when the greens have darkened and softened, remove the lid, season with salt to taste, and serve immediately.

Slice the tomatoes into small rounds. Cut the onion and chili pepper into thin rings or finely dice them. Discard the stems and roughly chop the cilantro leaves.

Place the tomatoes, onion, and chili pepper in a serving bowl, season generously with salt, and squeeze the lime juice over the top. Toss everything together and set aside until ready to serve.

Using your hands, sprinkle about 1 teaspoon of the feta filling into each samosa opening, then fold over the top flap and seal it with a bit of flour paste, making sure there are no gaps to prevent leaking during frying.

In a heavy-bottomed pan, heat about 1 inch of neutral oil over medium-high heat. Line a plate with paper towels and set it next to the stove. Once the oil reaches 180°C, work in batches to fry the samosas, turning them every 30 seconds, until they are lightly golden brown, about 2 minutes. Drain on the paper towel-lined plate. Serve warm with lime wedges.

Cut the meat into 1/2-inch cubes; for easier slicing, chill the meat beforehand. In a large bowl, combine the salt, garlic-ginger paste, oil, turmeric, chili powder, cumin, and lime juice, mixing well.

Add the meat to the bowl, tossing to coat evenly, and let it marinate for at least 1 hour or up to overnight.

If using wooden skewers, soak them in water for 1 hour before grilling. Thread 4 to 5 pieces of meat onto each skewer, placing them near the tip to leave the base free for easier turning.

Preheat a grill or skillet. Once hot, lightly grease the cooking surface with a small amount of oil, then cook the skewers, turning occasionally, until the meat is lightly charred on all sides and cooked through. Cooking time will vary depending on the type of meat and desired doneness.

In a medium (3-4 quart) saucepan, bring 4 cups of water to a boil over medium-high heat. Add a pinch of kosher salt, then reduce the heat to medium-low. Stir in 2 tablespoons of butter or ghee until fully melted.

Gradually pour in the fine white cornmeal, whisking constantly to avoid any lumps. Once all the cornmeal is incorporated, switch to a wooden spoon and stir, pressing any lumps against the sides of the pot. Continue stirring until the water is absorbed and the mixture thickens, about 5 minutes.

As the ugali thickens further, continue cooking and stirring for another 4 to 5 minutes, until it forms a film along the bottom and sides of the pot and is firm enough to hold its shape. The texture should be much thicker than polenta or grits and should hold its shape when pressed with the spoon. Smooth the surface with the wooden spoon, and let it cook for an additional 1 to 2 minutes.

Take the pot off the heat and use a small offset spatula or butter knife to loosen the ugali from the sides of the pot. Place a large serving plate firmly over the pot and carefully flip it to release the ugali onto the plate.

If the ugali doesn’t release smoothly, place the pot back on the stove and cook for another few minutes. Once released, cover the ugali with the pot or a large bowl to keep it warm until ready to serve, for up to 20 minutes. Cut the ugali into wedges and serve.