Step 1 of 4
Ugali (Kenyan Cornmeal)
Bring the water to a boil in a medium saucepan.
Step 2
Reduce the heat to low. Whisking constantly, slowly pour in the cornmeal. The ugali will thicken quickly.
Step 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.
Step 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.
