A TASTE OF HOME

Ugali and Roasted Pork Recipe

Ugali and roasted pork is a delicious and satisfying African dish, especially popular in East and Southern Africa. Ugali, a stiff maize meal porridge, is a staple food in Kenya, Tanzania, Uganda, and parts of Southern Africa. It pairs perfectly with roasted pork, which is well-seasoned, juicy, and full of flavor. This meal is often enjoyed with a side of vegetables, such as collard greens (sukuma wiki), kachumbari (a fresh tomato and onion salad), or a spicy chili sauce.

This recipe will guide you through preparing soft yet firm ugali and perfectly roasted pork infused with African spices and flavors.

________________________________________

Ingredients

For the Ugali:

• 2 cups maize meal (cornmeal)

• 4 cups water

• 1/2 teaspoon salt (optional)

For the Roasted Pork:

• 2 lbs (1 kg) pork shoulder or pork belly, cut into bite-sized pieces

• 2 tablespoons vegetable oil

• 1 tablespoon salt

• 1 tablespoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon coriander powder

• 1 teaspoon dried thyme

• 1 teaspoon chili flakes (optional for extra spice)

• 2 tablespoons lemon juice

• 2 tablespoons soy sauce

• 1 tablespoon honey (optional, for caramelization)

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 sprig rosemary or 1 teaspoon dried rosemary

• 1/2 cup of beer (optional for extra tenderness)

For the Side Dishes:

Sukuma Wiki (Collard Greens):

• 1 bunch collard greens (or kale), chopped

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 tomatoes, diced

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon curry powder

Kachumbari (Tomato & Onion Salad):

• 2 large tomatoes, diced

• 1 red onion, finely chopped

• 1 green chili, finely chopped (optional)

• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon lemon juice

• Salt to taste

Spicy Sauce:

• 3 tablespoons hot sauce or chili paste

• 1 tablespoon vinegar

• 1 teaspoon honey

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

________________________________________

Step-by-Step Cooking Instructions

1. Marinate the Pork

1. In a large bowl, add the pork pieces.

2. Drizzle with vegetable oil and lemon juice.

3. Add salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, coriander powder, dried thyme, and chili flakes.

4. Toss in minced garlic and grated ginger.

5. Pour in soy sauce and honey (if using).

6. If you want extra tenderness, add ½ cup of beer and mix well.

7. Massage the marinade into the pork and cover the bowl. Let it marinate for at least 1 hour (or preferably overnight for deeper flavors).

________________________________________

2. Roast the Pork

1. Preheat your oven to 375°F (190°C).

2. Line a baking tray with aluminum foil and place the marinated pork pieces on the tray.

3. Sprinkle fresh rosemary over the pork.

4. Roast in the oven for 45 minutes, turning the pieces halfway through for even cooking.

5. If you prefer a charred, crispy texture, increase the heat to 425°F (220°C) for the last 10 minutes.

6. Alternatively, you can grill the pork over charcoal for a smoky, authentic flavor.

________________________________________

3. Prepare the Ugali

1. Bring 4 cups of water to a boil in a heavy-bottomed pot.

2. Add ½ teaspoon of salt if desired.

3. Gradually pour in the maize meal while stirring with a wooden spoon.

4. Keep stirring vigorously to avoid lumps.

5. Reduce the heat to low and continue stirring for 10-15 minutes until the ugali becomes firm.

6. Once it pulls away from the sides of the pot, it's ready.

7. Cover and let it sit for a few minutes before serving.

________________________________________

4. Cook the Sukuma Wiki (Collard Greens)

1. Heat 1 tablespoon of oil in a pan over medium heat.

2. Add chopped onion and sauté until soft.

3. Stir in diced tomatoes and cook for 3 minutes.

4. Add the chopped collard greens. Stir well.

5. Season with salt, black pepper, and curry powder.

6. Cook for another 5 minutes until the greens are tender but not overcooked.

________________________________________

5. Make the Kachumbari Salad

1. In a bowl, combine diced tomatoes, chopped red onion, and green chili.

2. Sprinkle with salt and lemon juice.

3. Add chopped cilantro and mix well.

4. Let it sit for 10 minutes to allow the flavors to blend.

________________________________________

6. Prepare the Spicy Sauce

1. In a small bowl, mix hot sauce, vinegar, honey, salt, and black pepper.

2. Stir well and set aside.

________________________________________

Serving the Dish

• Place a generous scoop of ugali on each plate.

• Arrange the roasted pork beside it.

• Serve with a portion of sukuma wiki and a spoonful of kachumbari.

• Drizzle some spicy sauce over the pork for extra heat.

• Enjoy with a cold drink, such as fresh juice, soda, or a traditional African beer.

________________________________________

Tips for the Best Ugali and Roasted Pork

• Ugali texture: For a smoother texture, use fine maize meal and stir continuously while cooking.

• Pork flavor: Marinating overnight enhances the taste.

• Grilling option: If you have a grill, charcoal-roast the pork for an authentic, smoky taste.

• Serving suggestion: This meal pairs well with a cold beer or freshly squeezed passion fruit juice.

________________________________________

Conclusion

Ugali and roasted pork is a perfect blend of simple yet rich African flavors. The soft, warm ugali balances the smoky and spicy pork, while the sukuma wiki and kachumbari add freshness and color to the dish. Whether prepared for a family meal or a special gathering, this combination is bound to be a crowd-pleaser.

Now, grab your plate, dig in, and enjoy this hearty African feast!