- 1 cup cold water
- 1 cup yellow cornmeal (the Mexican flour ‘Mozerapa’ is a close substitute to the Kenyan flour)
- 1 teaspoon salt (optional)
- 3 cups boiling water
Serves 4 to 6
Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually. Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits.
You can serve ugali with everything from meat stew to sugar and cream. Your choice!