Ugali na Sukuma Wiki – Cornmeal mush with Collard Greens

ugali and sukuma wikii

Known as Ugali in Nairobi and upcountry or Sima at the Coast, this starchy simple meal made of maize flour and water is the most common staple food in the local Kenyan cuisine. It is more typically served with Sukuma wiki (collard greens) and/or meat stew, fresh or soured milk. Sukuma wiki on the other hand is a Swahili name used for collard greens or kale meaning “week-pusher” or “push the week”. These hearty greens are also a staple diet in the Kenyan cuisine and are available all year round in every part of Kenya.

Ingredients for Ugali/Sima

4 Cups of water
2 Cups of white cornmeal / maize flour
1 teaspoon Butter (Optional, I use it for the Ugali to be richer and softer!)


Boil water (and butter) in a saucepan

Add maize flour slowly while stirring with a wooden cooking utensil till the consistence thickens. Reduce heat to medium and continue cooking smashing any lumps until the mush pulls away from the pot and becomes very thick like dough

For a softer Ugali/Sima more hot water can be added

Place Ugali/Sima in a serving dish up-side-down and serve it hot with Sukuma Wiki

sukuma wiki

Ingredients for Sukuma Wiki

2 bunches collard greens, washed and shredded
1 bunch of spinach (optional), washed and shredded
4 tablespoons vegetable oil
1 onion, copped
2 fresh tomatoes, chopped
½ cup water or broth
Salt and pepper to taste
1 teaspoon royco mchuzi mix
A bunch of fresh coriander for garnishing


In a pan or wok heat vegetable oil and sauté onions till translucent, add tomatoes and simmer till tender

Add the collard greens one hand full at a time, stirring constantly so that they are all coated with the mixture of oil, onions and tomatoes. Sprinkle the salt over and stir. Cover the pot/wok and turn down the heat to medium. Simmer for 5 minutes

Mix water or broth with Royco mchuzi mix and stir to the collard greens, keep cooking for another 5-10 minutes or until they are tender to your taste. Add salt and pepper to taste

Garnish with fresh coriander and serve hot!


Maize meal is the most commonly used for Ugali/Sima but it can also be substituted for sorghum, millet or coarse cassava flour.

Beef stew, chicken or fish can be served as a side dish to go with this menu.

5 thoughts on “Ugali na Sukuma Wiki – Cornmeal mush with Collard Greens

  1. Hi, I am wondering what grind of cornmeal you can use for this. I have Masa Harina, which is fairly fine and is used to make corn tortillas and tamales, I have cornmeal that I would use to make cornbread, and I have grits, which I’m pretty sure are too coarse. Thank you!

  2. Yay. I am so thrilled. I had a few friends on college that where from Kenya the Nairobi area. They used to cook this and I became obsessed I usually made spanish rice and mixed the two of them. I am so happy I found your recipe. I finally found Royco seasoning been search for years none of the african markets had it. So i found it on Amazon.

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