The staple East African dish consisting of a dense maize flour porridge served with savory, garlicky collard greens.
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Bring the water to a in a heavy pot.
Slowly pour in the cornmeal while stirring continuously to prevent lumps.
Continue to cook and stir vigorously until the mixture pulls away from the sides of the pot and forms a thick, dense mass. Set aside.
Heat oil in a pan, sauté onions until soft, then add tomatoes.
Add the chopped collard greens and cook until wilted and tender.
Serve the greens alongside a molded portion of the warm Ugali.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
