Ugali – Kenyan cornmeal

The method

1. 01

   Bring the water to a boil in a medium saucepan.

2. 02

   Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water.

3. 03

   Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan.

4. 04

   Turn it out immediately onto a serving plate.

5. 05

   If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.

6. 06

   The ugali will continue to firm as it cools and will be thick enough to cut with a knife.