Entree: Tanzania – Northern Tanzania – Ugali na Mchicha (Stiff cornmeal porridge served with a sauté of leafy greens in a savory peanut-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (960 ml) water
- 2 cups (320 g) maize meal (coarse cornmeal)
- 1 tsp (5 g) salt for ugali
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) fresh spinach or amaranth leaves, washed and roughly chopped
- 1 medium onion, sliced (approx. 5 1/4 oz (150 g))
- 2 medium tomatoes, chopped (approx. 10 5/8 oz (300 g))
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1/4 cup (60 g) peanut butter (smooth or crunchy) or 1/3 cup (45 g) ground roasted peanuts
- 1 small fresh chili, finely chopped (optional, approx. 0.18 oz (5 g))
- 1/2 tsp (2.5 g) ground turmeric or 1/2 tsp (1 g) ground cumin (optional)
- Salt to taste
- 1 tbsp (15 ml) butter or ghee for finishing (optional)
- 1/2 to 1 cup (120–240 ml) additional water for mchicha sauce as needed

Show original ingredient measurements

- 4 cups (960 ml) water
- 2 cups (320 g) maize meal (coarse cornmeal)
- 1 tsp (5 g) salt for ugali
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) fresh spinach or amaranth leaves, washed and roughly chopped
- 1 medium onion, sliced (approx. 150 g)
- 2 medium tomatoes, chopped (approx. 300 g)
- 2 cloves (6 g) garlic, minced
- 1/4 cup (60 g) peanut butter (smooth or crunchy) or 1/3 cup (45 g) ground roasted peanuts
- 1 small fresh chili, finely chopped (optional, approx. 5 g)
- 1/2 tsp (2.5 g) ground turmeric or 1/2 tsp (1 g) ground cumin (optional)
- Salt to taste
- 1 tbsp (15 ml) butter or ghee for finishing (optional)
- 1/2 to 1 cup (120–240 ml) additional water for mchicha sauce as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring 4 cups (960 ml) water to a rolling boil in a heavy saucepan. Add 1 tsp (5 ml) salt.
2. Reduce heat to medium-low. Gradually sprinkle in the maize meal while stirring constantly with a wooden spoon or flat paddle to prevent lumps.
3. Continue stirring as the mixture thickens; as it pulls away from the sides and forms a dense mass, reduce heat to low. Cover and cook 5–10 minutes, stirring and turning the ugali until it becomes smooth and firm. Shape into a mound with the spoon and keep warm.
4. While ugali cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add sliced onion and sauté until translucent, about 5 minutes.
5. Add minced garlic, chopped chili if using, and tomatoes. Cook until tomatoes break down and form a sauce, about 6–8 minutes. Season with salt and optional turmeric or cumin.
6. Stir in the chopped spinach or amaranth a handful at a time, allowing it to wilt before adding more. Pour 1/2 cup (120 ml) water if mixture looks dry.
7. In a small bowl, thin the peanut butter with 2–4 tbsp (30–60 ml) warm water until smooth, then stir into the greens. Simmer 3–5 minutes until flavors meld and the sauce coats the leaves. Adjust salt and consistency with up to 1/2 cup (120 ml) more water.
8. To serve, mound ugali on a plate and portion mchicha alongside or on top. Dot with 1 tbsp (15 ml) butter or ghee if desired and serve hot.

1. Bring 4 cups (960 ml) water to a rolling boil in a heavy saucepan. Add 1 tsp salt.
2. Reduce heat to medium-low. Gradually sprinkle in the maize meal while stirring constantly with a wooden spoon or flat paddle to prevent lumps.
3. Continue stirring as the mixture thickens; as it pulls away from the sides and forms a dense mass, reduce heat to low. Cover and cook 5–10 minutes, stirring and turning the ugali until it becomes smooth and firm. Shape into a mound with the spoon and keep warm.
4. While ugali cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add sliced onion and sauté until translucent, about 5 minutes.
5. Add minced garlic, chopped chili if using, and tomatoes. Cook until tomatoes break down and form a sauce, about 6–8 minutes. Season with salt and optional turmeric or cumin.
6. Stir in the chopped spinach or amaranth a handful at a time, allowing it to wilt before adding more. Pour 1/2 cup (120 ml) water if mixture looks dry.
7. In a small bowl, thin the peanut butter with 2–4 tbsp (30–60 ml) warm water until smooth, then stir into the greens. Simmer 3–5 minutes until flavors meld and the sauce coats the leaves. Adjust salt and consistency with up to 1/2 cup (120 ml) more water.
8. To serve, mound ugali on a plate and portion mchicha alongside or on top. Dot with 1 tbsp (15 ml) butter or ghee if desired and serve hot.