Prepare the Nyama Choma:

In a bowl, combine the meat with lemon juice, vegetable oil, minced garlic, ground cumin, ground coriander, salt, and pepper. Mix well to coat the meat evenly.

Cover and marinate for at least 1 hour, preferably overnight, in the refrigerator.

Preheat your grill to medium-high heat. Thread the marinated meat onto skewers.

Grill the meat, turning occasionally, until cooked to your desired level of doneness and nicely charred on the outside. This typically takes about 10–15 minutes.

Prepare the Ugali:

In a large saucepan, bring the water to a boil. Add a pinch of salt.

Gradually add the maize flour to the boiling water, stirring continuously with a wooden spoon to prevent lumps from forming.

Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pan, forming a dense dough-like consistency. This should take about 10 minutes.

Once cooked, transfer the Ugali onto a plate and shape it into a round mound using the spoon.

Prepare the Sukuma Wiki:

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic and cook for an additional minute.

Stir in the diced tomatoes and cook until they soften and release their juices.

Add the chopped collard greens to the skillet. Stir well to combine all ingredients.

Season with salt and pepper to taste. Cover the skillet and let the greens cook until tender, stirring occasionally. This should take about 5–7 minutes.

To Serve:

On each plate, place a portion of Ugali alongside a serving of Sukuma Wiki and Nyama Choma.

Traditionally, Ugali is eaten by hand. Pinch off a small piece, form it into a ball, and use it to scoop up the Sukuma Wiki and Nyama Choma.