African greensServes 4 to 5Sukuma Wiki (soo-KOO-mah WEE-kee) In Kenya, a bunch of sukuma wiki costs just a few U.S. cents, and eaten with stiff porridge is the regular meal for most Kenyans.
Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald, 1991, p. 122.
Stiff porridge (Ugali)Serves 4-6This recipe is an adaptation of an African staple food, served at every meal to help stretch the meats and vegetables. In Kenya, this dish could be prepared with cassava or corn meal. You can make this with water instead of milk, or you can try substituting equal parts tapioca flour for the corn meal.1-1/4 cups white cornmeal 1 cup milkHeat a cup of water to boiling in a medium-sized saucepan. Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste. Add this mixture to the boiling water, stirring constantly. Cook for 4 or 5 minutes while adding the remaining cornmeal. When mixture begins to pull away from the sides of the pot and stick together, remove from heat. Dump ugali into a lightly greased bowl. With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it. Serve immediately. To eat in the traditional manner, tear off a piece of ugali and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl. In many countries, influenced by Muslim custom, one should use only the right hand to handle the food.Recipe from The Africa News Cookbook: African Cooking for Western Kitchens, by Africa News Service, 1985, p. 135.