Ugali, Sukuma Wiki & Fried Fish

A beloved East African staple, this meal brings together firm white ugali, garlicky braised collard greens (sukuma wiki), and crispy whole fried tilapia. Simple to prepare and deeply satisfying, the kind of plate that feels like home no matter where you are.

Ingredients

• 2 cups white maize flour (for the ugali)
• 4 cups water (for the ugali)
• 1 large bunch sukuma wiki, stems removed and thinly sliced
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 whole tilapia, cleaned and scored
• Salt, pepper, and cooking oil to taste

Instructions

1. Fry the fish: Season the tilapia generously with salt and pepper. Heat oil in a pan over medium-high heat and fry each fish for about 5–7 minutes per side until golden and crispy. Set aside on a paper towel.
2. Make the sukuma wiki: In the same pan, sauté the onion until soft, then add the garlic and tomatoes. Cook for 3 minutes, then add the sliced collard greens. Stir well, season with salt, and cook for 5–8 minutes until tender but still vibrant.
3. Boil the water: In a heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat. Add a pinch of salt.
4. Cook the ugali: Reduce heat to medium and gradually pour in the maize flour while stirring constantly with a wooden spoon. Keep stirring and folding for about 8–10 minutes until the ugali pulls away from the sides of the pot and holds its shape.
5. Shape and serve: Turn the ugali out onto a plate, mound the sukuma wiki alongside, and place the fried fish on top. Serve immediately while everything is hot.