Ugali (Kenyan Cornmeal)

Ingredients

• 2 cupswater
• 1 1/2 cupswhite cornmeal

Method

1. 1

   Bring the water to a boil in a medium saucepan.

2. 2

   Reduce the heat to low. Whisking constantly, slowly pour in the cornmeal. The ugali will thicken quickly.

3. 3

   Continue cooking over low heat, stirring constantly with a sturdy wooden spoon, until the ugali pulls away from the sides of the pan, holds together in a mass and smells of roasted corn.

4. 4

   Turn out immediately onto a serving plate. Shape into a thick disk or round using a spoon or spatula. Serve immediately — it will continue to firm as it cools.

Nutrition per serving