Ugali

Ingredients

• •2 cups white maize (corn) meal, finely ground
• •4 cups water
• •1/2 tsp salt (optional)

Steps

1. 1.Bring the water to a boil in a heavy-bottomed saucepan with the salt if using.
2. 2.Stir in about a third of the maize meal, whisking to prevent lumps, and let it cook for a couple of minutes until it thickens slightly.
3. 3.Reduce the heat to medium-low and gradually stir in the remaining maize meal about 1/4 cup at a time, using a strong wooden spoon and smashing any lumps against the side of the pot, continuing to add and stir until the mixture becomes very thick and pulls away from the sides of the pot.
4. 4.Keep stirring vigorously for about 10-15 minutes total, since this vigorous stirring is what gives ugali its signature smooth, dense, dough-like texture rather than a grainy porridge.
5. 5.Once it's firm and smooth, use a wet wooden spoon or spatula to shape and press the ugali against the sides of the pot into a rounded mound.
6. 6.Turn it out onto a plate and let it firm up for a couple of minutes before serving - ugali is eaten warm with your hands, torn into small pieces and used to scoop up stews, greens, or sauces.