- 500ml water
- 350g medium or coarse-ground white cornmeal (white is traditional, but yellow works fine)
Bring the water to a boil in a medium sauce pan.
Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together. It will take on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
Serve it with your favourite savoury stew or curry.