Ugandan Veggie Platter
Traditional feast of three greens - Sukuma Wiki, Nakati, and Dodo - with posho and groundnut sauce
⏱️ Ready in 50 min
Easy
👥 Serves 4
Ugandan Veggie Platter
🔪20 min
🔥30 min
👥4
⚡380 cal
Listen to recipe instructions while you cook hands-free
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Ingredients
0 of 11 ready
↓
Sukuma wiki (collard greens)2 bunches
cut into strips
Nakati (African nightshade)2 bunches
Dodo (amaranth leaves)2 bunches
Onions2 large
sliced
Tomatoes4
chopped
Fresh ginger2 tbsp
grated
Garlic4 cloves
minced
Vegetable oil4 tbsp
Fresh milk3 tbsp
for nakati - reduces bitterness
Maize flour2 cups
for posho
Groundnuts1 cup
for sauce
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↓Equipment Needed
3 items required
🍳Large pan for greens
🍲Pot for posho
🥄Wooden spoon (mwiko)
💡 Don't have something? Check the recipe tips for possible substitutions!
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Let's Cook!
Step 1 of 6
1
SUKUMA WIKI: Heat oil, add ginger and onions until golden. Add tomatoes and salt. Add sukuma, cook 5-7 minutes until bright green with some crunch.
⏱️12 min
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Pro Tip: Don't overcook - keep some bite!
Current
2
NAKATI: Pre-boil leaves in salted water 15-20 minutes to reduce bitterness. Drain, rinse. Then sauté with onions, tomato, and fresh milk.
⏱️25 min
⚠️
Important: Nakati MUST be pre-boiled or it will be too bitter!
3
DODO: Simply sauté with onions and garlic, 5-7 minutes. Season with salt. The simplest of the three.
⏱️8 min
4
POSHO: Boil 4 cups water, gradually add maize flour while stirring. Cook 10-15 minutes, stirring constantly until thick and pulls from sides.
⏱️15 min
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Pro Tip: Keep stirring or it will lump!
5
G-NUT SAUCE: Blend groundnuts with water, simmer 15-20 minutes until oil separates.
⏱️20 min
6
Arrange all three greens on platter with posho dome and groundnut sauce for dipping.
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Pro Tip: This combination "stretches the week" - true Ugandan wisdom
💡 Pro Tips
- •Nakati MUST be pre-boiled to reduce bitterness
- •Sukuma wiki should retain some crunch
- •Dodo is the simplest - just sauté and season
- •Each green has unique nutritional benefits