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Vegan yellow ugali and sukuma wiki
Cooking time of 40 minutes – Serves 2
Nutritional Information
- 467 Kcal
- 13g Fat
- 1.9g Saturates
- 66g Carbohydrates
- 6.1g Fibre
- 16g Protein
- 0.7g Salt
Allergens & Dietary Requirements
Allergens:
- Celery
- Soybean
- Sulphites
Dietary requirements:
- Halal
- Kosher
- Vegetarian
- Vegan
- Pescatarian
- Gluten-free
- Dairy-free
Ingredients
- For the ugali:
- 2 cups water
- 125g fine yellow cornmeal
- 1/4 tsp salt
- For the vegan sukuma wiki:
- 200g tofu, sliced
- 6 cups (approx. 110g) kale/collard/greens (or other greens of choice)
- 1 white onion
- 2 medium tomatoes
- 4 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp corriander
- 1 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1 reduced sodium vegetable stock cube
- Juice of 1/2 lemon
Method
- Bring 2 cups of water to the boil in a saucepan over a medium heat.
- Add 1/4 tsp salt.
- Gradually stir in your cornmeal to avoid lumps and keep stirring with a wooden spoon.
- Reduce the heat to low and cook until the mixture gets thick for about 15 minutes. You can add more water if needed.
- When thick, turn off the heat and scoop out your mixture into balls.
- To a medium frying pan, add oil, onions and garlic sauté until soft.
- Chop your tomatoes and add to the pan along with paprika, coriander, curry powder, chilli powder, kale and vegetable stock cube. Stir for 1 minute.
- Add your sliced tofu and lemon juice and stir to combine all ingredients. Leave to simmer for 10 minutes.
- Serve with your ugali.
This recipe was created in collaboration with Best Body Africa. For more delicious and nutritious African recipes, check out bestbodyafrica.com
